Quick Baked Beef-Pasta Dish
This baked beef and pasta dish feeds eight from one skillet, one bowl and one baking dish. The trick is cooking the pasta only to al dente, because it keeps absorbing sauce in the oven and will go soft if you start with it fully cooked. Rigatoni or penne hold up best, and a spread of no more than two inches deep gives you even heat and a browned cheese top.
Instructions
Heat the oven to 350°F. Cook the pasta until al dente, since it will soften further in the oven.
Crumble the ground beef into a large skillet with the chopped onion and cook until the meat is lightly browned. Drain off the fat and sprinkle the Italian seasoning over the meat.
In a large bowl, stir the meat mixture together with the spaghetti sauce until evenly combined. Add the cooked pasta and mix again so every piece is coated.
Spray a large baking dish with cooking spray. Choose one big enough that the mixture sits in a layer about 1 to 2 inches deep, then pat it out level.
Scatter the mozzarella evenly over the top and cover the dish with aluminium foil. Bake for 20 minutes.
Remove the foil and bake for another 10 minutes, until the cheese is melted. Do not bake it longer than this, or the pasta will soak up too much sauce and turn soggy.
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