Description
This comforting Ground Beef Casserole combines savory seasoned ground beef, tender pasta, and a creamy cheese mixture baked to bubbly perfection. Ideal for a hearty family meal, it’s easy to prepare with simple ingredients and a rich Italian-inspired flavor.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Tomato Sauce Mixture
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
Pasta and Dairy
- 2 cups cooked pasta (elbow macaroni or penne)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Other
- 1 tablespoon olive oil
Instructions
- Prepare the Oven and Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easy.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Cook Ground Beef: Add the ground beef to the skillet and cook until it is browned all over. Once cooked, drain off any excess grease to keep the casserole from becoming too oily.
- Add Tomato Mixture and Season: Stir in the diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Let this mixture simmer gently for about 10 minutes to blend the flavors.
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain the pasta well and set aside.
- Mix Pasta with Dairy: In a large bowl, combine the cooked pasta with sour cream and half of the shredded cheddar cheese. Mix thoroughly to evenly coat the pasta.
- Assemble the Casserole: Spread half the pasta mixture evenly in the prepared baking dish. Layer the beef and tomato mixture over this, then top with the remaining pasta mixture.
- Add Cheese Topping: Sprinkle the remaining cheddar cheese and all of the shredded mozzarella cheese evenly over the casserole top.
- Bake and Rest: Bake the assembled casserole for 20-25 minutes until the cheese is melted, bubbly, and lightly browned. Allow the casserole to rest for 5 minutes before serving to set.
Notes
- For a lighter option, use low-fat sour cream and reduced-fat cheese.
- You can swap elbow macaroni for penne or any short pasta you have on hand.
- Leftovers reheat well in the oven or microwave.
- To add extra veggies, stir in some sautéed bell peppers or mushrooms with the onion and garlic.
- This casserole freezes well; thaw overnight in the fridge before reheating.
