Baked Rotini

This is the busy mom’s lasagna…same concept, much quicker and almost as good. It’s definitely good enough for a busy weeknight dinner.

What you need:

• 8oz Rotini noodles
• 1 lb ground beef
• 1 onion, chopped
• 1 28 oz can plum tomatos
• 1 6 oz can tomato paste
• 1 4 oz can sliced mushrooms (drained) – optional
• 1 tsp salt
• 1/2 tsp basil leaves
• 1/2 tsp oregano
• 1 clove minced garlic
• 1/4 tsp crushed red pepper
• 1 lb mozzarella cheese
• 1/2 cup Parmesan cheese (optional)

What to do:

In large pot, brown ground beef and cook onions until soft (drain excess fat). Add tomatoes, tomato paste, mushrooms, garlic, seasonings. Bring to boil and simmer about 25 minutes (basically while you cook the noodles).

While the sauce simmers, boil water and cook the noodles al dente. Drain and add to sauce. Stir it up well and then put half of it in an oblong baking dish. Layer half the mozzarella cheese and top with the rest of the noodles/sauce mixture. Sprinkle with parmesan cheese.

Bake in preheated 350 degree oven for 30 minutes or until bubbly.