Italian Delight
A part of our vintage casserole series. This one comes from my mom's mom. Colleen Mott approved. Cheesy pasta in a tomato and veggie sauce. A perfect blend of flavors that the whole family will love.
Ingredients
- 1 pound uncooked pasta,
- 1 pound lean ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon minced garlic, or one clove
- 1 can tomato soup
- 1 can creamed corn
- 1 can tomato sauce
- 1 can black olives, slice in half no pits
- 2 cups cheddar cheese, shredded
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon paprika
- 2-4 shakes cayenne ground pepper
Instructions
- Cook the pasta according to the package. The original recipe calls for egg noodles. I choose a shorter, thicker pasta like Cavatappi, Fusilli, Penne or Gemelli.
- Preheat the oven to 350°.
- Brown the ground meat. When it is mostly browned add in salt and pepper to taste. And add the garlic, onion and bell pepper. Continue to cook on the stove top, stirring till the meat is all browned, and the veggies are tender.
- Add in the tomato soup, tomato sauce, creamed corn and olives. The original recipe says to put the olives in whole. I always slice them in half.
- Stir in the Worcestershire sauce and paprika. Shake a tiny bit of Cayenne in to taste. My cayenne is very hot, so I just do a shake or two for a little heat.
- Fold in the cooked, drained pasta.
- Next fold in ONE cup of the cheese.
- Prepare a 9x13 casserole dish by lightly spraying with oil. Pour the pasta into the dish, and evenly spread out. Top with remaining cheese.
- Bake at 350° for 20 minutes.