Tomato Basil Pasta Bake

• 1 Lb Ground Chuck

• ½ C onion (minced)

• ½ C Carrot (minced)

• ½ C Celery (Minced)

• 3 cloves Garlic (minced)

• 2 tbsp olive oil

• 2 teaspoons Dried oregano

• 2 teaspoons Dried Basil

• 2 tablespoons parsley flakes

• 2 teaspoons dried rosemary

• ½ c fresh basil leaves (torn)

•  28 oz can  of crushed tomatoes

• 1 cup water

• 16 oz rotini pasta

• 1 c parmesan cheese

• 1/c Mozzarella cheese

• 2 teaspoons salt

• 2 teaspoons Black pepper

Method

1. Preheat oven to 350

2. Heat a heavy bottomed pot on medium heat

3. Add 2 tbsp olive oil and Ground beef

4. Cook the beef while chopping and stirring until well browned

5. Add in all of the minced vegetables and dried herbs

6. Continue to cook on medium heat until the vegetables are fragrant and have softened completely

7. Pour in canned tomatoes, salt , pepper and Water

8. Bring the mixture to a boil and allow to simmer for 10 minutes

9. While the beef sauce is cooking, place dry rotini pasta into the base of a deep casserole dish.

10. Pour all of the sauce mixture onto the pasta and stir until combined

11. Top with parmesan cheese and mozzarella 

12. Bake for 35-40 minutes uncovered until cheese is melted and bubbly

13. Remove the casserole dish from the oven and tear fresh basil on to the surface

14. Allow to stand for 2 minutes before enjoying

Grocery List:

• 1lb Ground Chuck

• 1 small onion

• 1 rib celery

• 1 small carrot

• 1 bulb Garlic

• Dried oregano

• Dried basil

• Dried rosemary

• Parsley flakes

• 0.5 oz Fresh basil

• 1 can Crushed Tomatoes

• 1 box rotini pasta

• 6 oz package parmesan cheese

• 6 oz package mozzarella cheese

Equipment list:

• Medium sized pot

• Large Casserolle dish

• Large spoon

• Spatula

• Sharp Knife