Second-Helping Pasta Casserole

• 1 (15 ounce) package penne pasta (I usually pick the whole grain one)
• 1 lb ground beef
• 1 medium onion, chopped
• 1 -2 cup mushroom (the store I get these from are already packaged and sliced)
• 1 (26 ounce) jarof classico cabernet marinara with herbs pasta sauce
• 2 cups mozzarella cheese
• salt

1. Preheat oven to 350.
2. Boil water on a hot stove.
3. Add penne, a dash of salt, and dallop of EVOO.
4. While that is boiling, chop onions and mushrooms.
5. In a skillet, add a tablespoon of EVOO.
6. Wait til the oil thins.
7. Add onions and mushrooms.
8. While they are cooking, open and add ground beef to the skillet.
9. Stir until the beef is brown.
10. Remove pasta from stove and drain the water.
11. Penne should be should be done by the 15 min mark.
12. I always taste one noodle to make sure.
13. It shouldn't be soggy - that's over cooking them.
14. In a large baking dish, add pasta, ground beef mixture and sauce.
15. Mix it up a little bit so every noodle has been covered.
16. Add cheese.
17. Bake for 20-30 minutes.
18. Cheese should be melted and a hint of brown on the edges.
19. Make sure you cool down your pasta a little bit before serving.
20. ENJOY!

penne pasta, ground beef, onion, mushroom, cabernet marinara, mozzarella cheese, salt

Taken from www.food.com/recipe/second-helping-pasta-casserole-355102 (may not work)