Try out our Lumaconi al Forno with Extra Lean Ground Round recipe today! This comforting baked pasta dish combines authentic Lumaconi with savory USDA Choice Angus Extra Lean Ground Round, Mario’s Own Tomato Pasta Sauce, Pecorino Romano, and melted mozzarella cheese. The large shell-shaped pasta captures every bite of rich meat sauce and cheese, making it a hearty Italian meal the whole family will love.
Prep Time 15 Min | Cook Time 40 Min | Serves 6
Ingredients
- 1 lb Lumaconi Pasta
- 1 1/2 lbs Extra Lean Ground Round (on sale this week!)
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 jars Tomato Pasta Sauce 24oz
- 1/2 cup Pecorino Romano cheese, grated
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
Directions
- Preheat oven to 375°F. Cook the Lumaconi pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the Extra Lean Ground Round and season with Italian seasoning, oregano, salt, and pepper. Cook until browned and fully cooked.
- Stir in Tomato Pasta Sauce and simmer for 5 minutes, allowing the flavors to combine.
- In a large bowl, combine the cooked Lumaconi, meat sauce, half of the Pecorino Romano, and 1 cup of mozzarella cheese. Toss gently until evenly coated.
- Transfer the mixture to a greased 9×13 baking dish. Top with the remaining mozzarella and Pecorino Romano cheese.
- Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden.
- Garnish with fresh parsley and serve warm.
- Enjoy!
