Cheesy Ground Beef and Pasta Casserole
Ingredients
- 1 pound ground beef
- 12 ounces penne, rotini, or elbow macaroni
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley, optional
- 1 tablespoon olive oil, if needed
Instructions
- Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just slightly under al dente according to the package directions. Drain well and set aside.
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces as it cooks. Drain excess grease if necessary.
- Add the vegetables: Stir in the diced onion and cook for about 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Make the sauce: Stir in the tomato sauce, diced tomatoes, and tomato paste. Add Italian seasoning, paprika, salt, black pepper, and onion powder. Reduce the heat and simmer for about 8–10 minutes, allowing the flavors to combine.
- Add the sour cream: Remove the skillet from the heat and stir in the sour cream until the mixture is creamy and well combined.
- Combine with pasta: Add the cooked pasta to the beef mixture and gently stir until everything is evenly coated.
- Layer the casserole: Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with about half of the cheddar and mozzarella. Add the remaining pasta mixture, then cover the top with the remaining cheese.
- Bake: Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbling around the edges.
- Rest and serve: Let the casserole stand for 5–10 minutes before serving. Sprinkle with fresh parsley if desired.
Helpful Tips
For extra flavor, add diced bell peppers or mushrooms with the onions. You can also replace some of the cheddar with Monterey Jack or use a little Parmesan on top for a more savory crust.
For a make-ahead meal, assemble the casserole, cover it tightly, and refrigerate it until ready to bake. Allow a little extra baking time if it goes into the oven cold from the refrigerator.
