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This rich and comforting beef ragu gets an irresistible flavor boost from Tuscanini’s Savory Tomato Jam. The jam’s concentrated sweetness and depth elevate the marinara sauce, adding a velvety richness that balances the savory beef and earthy mushrooms. The result? A one-pan wonder that’s deeply flavorful, easy to prepare, and perfect for busy weeknights. With tender meat and pasta soaking up every drop of sauce, this dish is sure to become a family favorite. Just layer, bake, and enjoy — no stovetop stirring required!
1 (16-ounce) package Tuscanini Penne or rigatoni pasta
1 pound ground beef
1 (24-ounce) jar Tuscanini Classic or zesty marinara sauce
3 and 1/2 cups water
3 to 4 tablespoons Tuscanini Tomato Jam
1 small can sliced mushrooms, drained
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning (or mix of parsley and oregano)
1 and 1/2 to 2 teaspoons kosher salt
freshly crushed black pepper, to taste
red pepper flakes or Calabrian chili paste, such as Tuscanini Hot Pepper Jam, to taste
Preheat your oven to 350 degrees Fahrenheit.
Spread the raw pasta in a single layer in a 9×13-inch baking pan.
Using gloved hands, break apart the meat into small clumps (the smaller, the better) and layer it on top of the pasta.
Add the pasta sauce, water, tomato jam, mushrooms, and spices and lightly swirl with a fork to combine with the beef layer.
Cover the pan tightly with foil. Bake for one and a half hours. Remove from the oven and stir with a large serving spoon until fully combined. Sprinkle with fresh herbs, divide into plates, and serve. Buon appetito!
Sponsored by Tuscanini
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This was really yummy!