Recipe: Mushrooms and Beef Alla Romana (pasta and meat sauce casserole topped with mozzarella)

MUSHROOMS AND BEEF ALLA ROMANA

1/4 cup COLAVITA Olive Oil
1 lb fresh mushrooms
3/4 cup onion, minced
1 clove garlic, minced
2 lbs ground beef
1 (28 oz) can tomatoes, broken up
1 (8 oz) can tomato sauce
2 1/2 tsp salt
2 tsp Italian seasoning
1/4 tsp ground black pepper
1 lb COLAVITA fusilli pasta (curly)
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups); set aside.

In a large saucepan or Dutch oven heat oil until hot. Add onion and garlic; saute for 1 minute.

Add beef; cook and stir until browned, about 3 minutes.

Add tomatoes, tomato sauce, salt, Italian seasoning and black pepper. Bring to the boiling point; reduce heat and simmer, uncovered, for 10 minutes.

Stir in reserved mushrooms; simmer 5 minutes longer. Remove from heat and keep hot.

Cook pasta as label directs; drain.

Preheat oven to 350 degrees.

Arrange half of the pasta in a 3 to 3 1/2 qt. casserole. Top with half of the hot beef mixture; repeat layering.

Combine Mozzarella and Parmesan cheeses; sprinkle over casserole.

Bake until cheeses are melted, about 10 minutes.

Servings: 8
Source: Colavita Olive Oil