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Italian Hot Dish

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    4 servings


  • 1-1/2 cups uncooked multigrain bow tie pasta (about 4 ounces)
  • 1 pound lean ground beef (90% lean)
  • 1 cup sliced fresh mushrooms, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese, divided


  • Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
  • Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
  • Place pasta in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.
  • Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes.
Nutrition Facts
1 serving: 394 calories, 15g fat (6g saturated fat), 82mg cholesterol, 704mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.


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Average Rating:
  • Adele
    Mar 7, 2021

    I have not made this yet, but I will give it four stars because it looks like something I would make. Having said that, knowing my cooking habits, I can tell you right up front that I would season this differently. I wouldn't bother with onion and garlic powder; I would simply increase the amount of fresh onion and garlic. Also, instead of 1 teaspoon of oregano, I would use a tablespoon of Italian herb seasoning. Nevertheless, I have a very good idea that my husband and I would like this. A good basic recipe that lends itself nicely to variations

  • Meredith
    Dec 14, 2020

    I was weary about making this, so I took the advice of other reviewers. I browned pork sausage with green pepper, two garlic cloves and onion. Afterwards, I drained the fat and added tomato sauce, pepperoni, two basil leaves, parsley, black pepper and a half teaspoon of oregano. Simmered 10 minutes. Added rigatoni. Mixed. Covered with various cheeses I wanted to finish. Then, I covered and baked for 20 minutes at 350°. Once done, I uncovered and baked another 10 minutes. Lots of flavor and quite spicy from the pepperoni.

  • Cathi
    Oct 4, 2020

    As soon as I saw “hot dish” I knew it had to be a recipe from Wisconsin!! LOL

  • snker0521
    Sep 30, 2020

    I made this tonight with changes. My daughter doesn't like mushrooms so I left them out. I also saw no need to use 3 different pans to make one dish. So I cooked the meat, green pepper and onion then added the tomato sauce and an equal amount of water. Brought that to a boil, added the pasta and spices and cooked it down until the water was absorbed. Added cheese to the top and it was done. It did need more spice. If I make it again I will add some pepperoni slices since I always seem to have some in my kitchen.

  • Adele
    Sep 9, 2020

    I fail to see why everyone complains about carbs. If this is the centrepiece of your meal, don't have bread and/or corn as side dishes. It kills me when people eat pasta with garlic bread and then complain about their carb consumption. I couldn't give this five stars because I didn't follow the recipe exactly. I used fresh onions and garlic, and I used more mushrooms. I also put a bit of the meat sauce on the bottom of the baking dish before adding the pasta. And finally, I added much more seasoning. Nevertheless, it's a good basic recipe.

  • tsuop
    Jul 11, 2020

    Carbs, carbs & more carbs how is this healthy?

  • Christina
    Jun 13, 2020

    Why do we need to bake it for 35 minutes after it’s already cooked through? I added water in the summer stage to the tomato sauce to keep it from drying out.

  • modestcook
    May 23, 2020

    First time I made this I made exactly as written. I made it a 2nd. time with some changes because I thought it needed more flavor. I used mild Italian sausage instead of ground beef, added some chopped pepperoni and sliced black olives. I did not put this in the oven. After browning the sausage and onion and green pepper I added the spices and tomato sauce. Simmered for about 20 minutes; covered. Added the pepperoni and olives, stirred. About 10 minutes before serving I added the cooked bow ties. It was more to our liking. My wife said the pepperoni made it a lot better. I agree, also the Italian sausage in place of the ground beef. This is a keeper for us.

  • Janet
    May 10, 2020

    Great! Will make again. Easy directions. Used fresh onion, chopped but did not use onion powder.

  • Jennifer
    Apr 29, 2020

    I made this for dinner tonight but I used Italian sausage instead of hamburger and my husband and I both agree that it def gave more flavor either the sausage. It was very good will make again.