Blast From the Pasta


Serves 8

A hearty one pot pasta casserole with Mexican flavours.  Freezes very well for easy leftovers!


1 ½ pounds ground beef (preferably extra lean)

1 cup chopped bell pepper

1 cup chopped onion

*Can add any frozen or fresh chopped vegetables such as broccoli, spinach, and zucchini but make sure to keep the amount at 1 cup for proper cooking

2 cups sliced mushrooms

1 can diced tomatoes, undrained

1 can condensed cream of tomato soup

1 can condensed cream of celery soup

*Can use condensed cream of mushroom soup if that is what you have on hand

½ cup 1% milk

1 ½ teaspoons dried oregano

1 teaspoon chili powder– use less if cooking for children or those who prefer less spicy pasta

                *if you do not have chili powder on hand, add slightly more oregano and paprika, and add a drop of hot sauce/cayenne pepper  along with 2 tsp cumin.

½ teaspoon paprika

¼ teaspoon black pepper

¼ teaspoon chili pepper flakes (optional)

8 oz uncooked pasta

*you can use any type of pasta, but we recommend a short type such as rotini, fusilli or shells


  1. Spray a large, non-stick skillet or electric frying pan with a non-stick spray.
  2. Add beef and cook over medium-high heat until no loner pink. Break up and large pieces using a wooden spoon.
  3. Add green peppers, onions, and mushrooms.
  4. Continue to cook until vegetables begin to soften, about 3 to 4 minutes.
  5. Stir in diced tomatoes and their liquid, tomato soup, and celery soup.
  6. Cook and stir until mixture is well blended, Add all remaining ingredients.
  7. Bring to a boil.
  8. Reduce heat to low.  Cover and simmer for 30 minutes, stirring occasionally. Serve hot.