Creamy Beef Pasta Bake

This Creamy Beef Pasta Bake combines the hearty flavors of lean ground beef with the richness of cream of mushroom soup and tangy sour cream, all enveloped in tender pasta. A medley of sautéed onions, celery, and garlic adds depth, while canned tomatoes and mushrooms contribute a comforting texture. It's a balanced dish that’s both satisfying and easy to prepare, perfect for a family dinner.

Ingredients:

• 1 lb lean ground beef
• 1 can (14.5 oz) diced tomatoes
• 1 can (10.5 oz) cream of mushroom soup
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 8 oz pasta (any shape you prefer)
• 1 can (7 oz) sliced mushrooms, drained
• 1 cup sour cream
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, sauté the chopped onion and celery until softened, about 5 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the lean ground beef to the skillet and cook until browned. Drain excess fat if necessary.
6. Stir in the diced tomatoes, cream of mushroom soup, canned mushrooms, and Italian seasoning. Mix well and let simmer for about 5 minutes.
7. In a large bowl, combine the cooked pasta with the beef mixture. Stir in the sour cream and season with salt and pepper to taste.
8. Transfer the mixture to a greased baking dish. If desired, sprinkle shredded cheese on top.
9. Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is bubbly.
10. Let cool slightly before serving.