Sunday, August 30, 2009

Wok's For Dinner: Tomato Pasta Bake

Oops--I apologize for the blurry pic. I should have taken a closer look at the image on my digital camera.

This is a meal that my friend Didi gave me many years ago. Our church had a date night recipe swap activity, and this is a meal that she brought for her date. It looked so good; I just had to have the recipe. I don't remember actually sampling it, but it was a simple meal that was very appealing and has become a family favorite ever since (the kids especially love the cheese :).

Tomato Pasta Bake

8oz cooked pasta (I used shell pasta)
1lb ground beef
1 can cream of mushroom soup
1 can diced tomatoes
8 oz shredded mozzarella

Preheat oven to 350 F. Brown meat; drain. In a large casserole dish, combine pasta, beef, tomatoes and cream of mushroom. Bake for 25 minutes. Remove from oven, sprinkle liberally with cheese and bake 5-10 minutes, or until cheese melts. If freezing: Combine all ingredients into a disposable baking dish and sprinkle with cheese. Cover with foil and freeze. OR Combine all ingredients except cheese and put into a gallon-size freezer bag; freeze. Thaw in fridge 24-36 hours (whether you froze it in a disposable baking dish or in a freezer bag). Bake in oven as directed above.

I took the lazy man's way of preparing this meal. I made it into a freezer dish but put it in the gallon-size freezer bag. We had such a busy day on Saturday, so I didn't even bother baking it. I just put it in the microwave for 3 minutes, stirred, then microwaved an additional 2 minutes. After putting some on everyone's plates, I sprinkled the cheese on top. The kids really enjoyed this meal, especially the cheese part. :)

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