Ingredients
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6 ounces dry penne rigate
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1 tablespoon olive oil
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1/2 medium yellow onion, diced
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1 -2 cup sliced mushrooms
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2 -3 minced garlic cloves
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1/3 lb ground beef
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2 teaspoons dried basil
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1 pinch dried thyme
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2 teaspoons dried parsley
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2 teaspoons dried oregano
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1 dash black pepper
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24 ounces garden style spaghetti sauce
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2 -3 cups mozzarella cheese or 2 -3 cups cheddar cheese, grated
Instructions
- Cook penne according to package directions until almost cooked. Preheat oven to 350*.
- In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
- Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
- Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
- Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.