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In large frypan, heat the vegetable oil and brown the meat over medium-low heat. Drain. Set aside.
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Preheat oven to 350°F.
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In large saucepan, heat second amount of vegetable oil over medium heat. Sauté the onion, garlic, celery, and green pepper for approximately 2 minutes. Add the mushrooms and sauté for 3-4 minutes. Remove from heat and set aside.
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In a large bowl or measuring cup, combine the tomato soup, Worcestershire sauce, beef broth, tomato paste, maple syrup, basil pesto, Italian seasoning, and ground ginger. Stir well. Stir in canned tomatoes with juice. Season with salt and pepper, to taste.
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In large bowl or pot, combine the cooked pasta, meat, vegetables, liquid ingredients, 2/3 cup shredded cheese, and Parmesan cheese. Stir gently to combine ingredients. Transfer mixture to large greased roaster, two – 2-quart casseroles, or divide into individual serving-sized dishes such as ramekins.
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Sprinkle casserole(s) with remaining ½ cup shredded cheese. Bake in oven for 25-30 minutes to heat through. Serve hot. Casserole freezes well.