Description
This Beef and Pasta Casserole is not just a recipe; it’s an experience filled with warmth and nostalgia.
Ingredients
Scale
- 1 pound penne pasta
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook it just until it’s slightly under al dente, which is about 1-2 minutes less than the package instructions suggest. This is important because the pasta will continue to cook while baking in the oven. Once done, drain the pasta and set it aside, allowing it to cool while you prepare the sauce.
- In a large skillet over medium heat, add the ground beef. Allow it to brown, breaking it up with a spatula into small pieces. Once it’s cooked through, drain any excess fat to create a leaner sauce. Then, introduce the diced onion to the beef mixture. Sauté until the onion is soft, usually around 4 minutes, before adding the minced garlic for 30 more seconds to enhance its flavor.
- Next, stir in the tomato paste, followed by the crushed tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This simmering process helps the flavors meld beautifully together, creating that rich, savory sauce your casserole is famous for.
- Once the sauce has thickened slightly, take it off the heat and add the cooked pasta into the skillet. Stir well to ensure that every piece of pasta is evenly coated with the sauce. This step is where the magic happens—watch as those delights of pasta and beef come together in perfect harmony.
- Prepare your 9×13-inch baking dish by greasing it lightly to prevent sticking. Begin layering by placing half of the pasta mixture in the dish, then, if you’re using ricotta cheese, dollop it over this layer for added creaminess. Next, sprinkle a generous portion of shredded mozzarella cheese over this layer. Repeat the process with the remaining pasta mixture, finishing with another layer of mozzarella cheese on top.
- Cover your baking dish with aluminum foil and place it into the preheated oven. Bake the casserole for 20 minutes covered to help the flavors meld and the cheeses melt. After that, remove the foil and continue to bake for an additional 10-15 minutes until the top is bubbly and golden brown. This balance of steam and direct heat gives you the superbly baked top that contrasts beautifully with the rich pasta beneath.
- Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. This resting period allows the layers to set, making it easier to serve. Garnish with fresh chopped parsley before digging in to give it a pop of color and freshness.
Notes
For a gluten-free version, swap penne pasta for gluten-free pasta shapes. Feel free to adjust the cheese types according to your family’s preferences, using sharp cheddar or a Mexican blend for a fun variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 650 mg
- Protein: 24 g