Ziti Casserole With Ground Beef and Mushrooms Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/2/22
Ziti casserole with ground beef and mushrooms

Diana Rattray

Prep: 12 mins
Cook: 35 mins
Total: 47 mins
Servings: 8 servings
Yield: 1 casserole
Nutrition Facts (per serving)
471 Calories
21g Fat
37g Carbs
33g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 471
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 43%
Cholesterol 82mg 27%
Sodium 1078mg 47%
Total Carbohydrate 37g 13%
Dietary Fiber 5g 18%
Total Sugars 11g
Protein 33g
Vitamin C 31mg 156%
Calcium 404mg 31%
Iron 4mg 23%
Potassium 950mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make this pasta casserole with ziti pasta or other large tubular pasta. Serve this delicious ziti bake with a tossed salad and garlic bread for a perfect family meal.

Ingredients

  • 16 ounces ziti, or other large tubular pasta

  • 1 tablespoon olive oil

  • 1 pound lean ground beef

  • 1 cup chopped onion

  • 1 bell pepper, chopped

  • 4 to 6 ounces mushrooms, sliced

  • 1 (25-ounce) jar spaghetti sauce

  • 1 (10.75-ounce) can cream of mushroom soup

  • 1 (14.5-ounce can diced tomatoes

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 4 cups shredded mozzarella cheese, or a combination of mozzarella and cheddar

Steps to Make It

  1. Grease a 13 x 9 x 2-inch baking pan. Heat oven to 350 F.

  2. Cook pasta in boiling water following package directions. Drain and rinse with hot water.

  3. In a large skillet, heat olive oil over medium heat.

  4. Brown the ground beef for about 5 minutes. Add onion, green pepper, and mushrooms and continue cooking, stirring frequently, until beef is no longer pink and vegetables are tender.

  5. Stir in the spaghetti sauce, cream of mushroom soup, and diced tomatoes. Cook, stirring, until hot. Add salt and pepper, to taste.

  6. Spread half of the pasta in the prepared baking dish. Spoon half of the sauce over the pasta, then top with half of the cheese. Repeat layers with the remaining pasta, sauce, and cheese.

  7. Bake for 20 to 30 minutes, until hot and bubbly.