Second-Helping Pasta Casserole

Ingredients

• 1 (15 ounce) package penne pasta (I usually pick the whole grain one)

• 1 lb ground beef
• 1 medium onion, chopped
• 1-2 cup mushroom (the store I get these from are already packaged and sliced)

• 1 (26 ounce) jar of classico cabernet marinara with herbs pasta sauce
• 2 cups mozzarella cheese
• salt

Directions

1. 1

   Preheat oven to 350.

2. 2

   Boil water on a hot stove. Add penne, a dash of salt, and dallop of EVOO.

3. 3

   While that is boiling, chop onions and mushrooms.

4. 4

   In a skillet, add a tablespoon of EVOO. Wait til the oil thins. Add onions and mushrooms.

5. 5

   While they are cooking, open and add ground beef to the skillet. Stir until the beef is brown.

6. 6

   Remove pasta from stove and drain the water. Penne should be should be done by the 15 min mark. I always taste one noodle to make sure. It shouldn't be soggy - that's over cooking them.

7. 7

   In a large baking dish, add pasta, ground beef mixture and sauce. Mix it up a little bit so every noodle has been covered.

8. 8

   Add cheese.

9. 9

   Bake for 20-30 minutes. Cheese should be melted and a hint of brown on the edges.

10. 10

    Make sure you cool down your pasta a little bit before serving. ENJOY!