Description
This Ground Beef Casserole is a hearty and comforting dish featuring savory browned ground beef simmered in a flavorful tomato sauce, layered with creamy pasta mixed with sour cream and melted cheeses. Perfect for a family dinner, it combines classic Italian seasoning with a cheesy baked topping for a satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Tomato Sauce
- 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
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
- Cook Ground Beef: Add the ground beef to the skillet. Cook it until browned, breaking it apart as it cooks. Once cooked, drain any excess grease to keep the casserole from being too oily.
- Simmer Sauce: Stir in the diced tomatoes, tomato sauce, Italian seasoning, paprika, and season with salt and pepper. Allow the mixture to simmer for 10 minutes so the flavors meld together.
- Prepare Pasta: Cook the pasta according to the package directions until al dente. Drain well and set aside to cool slightly.
- Mix Pasta and Cream: In a large bowl, combine the cooked pasta with the sour cream and half of the shredded cheddar cheese, mixing until well incorporated.
- Assemble Casserole: Layer half of the pasta mixture into the prepared baking dish. Spread the beef and tomato sauce mixture evenly over the pasta, then top with the remaining pasta mixture.
- Add Cheese Topping: Sprinkle the remaining cheddar cheese and all of the mozzarella cheese evenly over the top of the casserole for a cheesy crust.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. Let the casserole rest for 5 minutes before serving to set.
Notes
- You can use any type of pasta you like; penne or elbow macaroni work best.
- Feel free to add vegetables like bell peppers or mushrooms to the sauté step for extra flavor and nutrition.
- For a spicier dish, add a pinch of red pepper flakes when simmering the tomato sauce.
- This casserole can be made ahead and refrigerated, then baked just before serving.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely in the oven or microwave.
