Description
A comforting and hearty Ground Beef Casserole featuring layers of seasoned ground beef, tender pasta, creamy sour cream, and melted cheddar and mozzarella cheeses, baked to perfection in a savory tomato sauce.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 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
- 1 tablespoon olive oil
Pasta and Cheese Mixture
- 2 cups cooked pasta (elbow macaroni or penne)
- 1 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Cook Ground Beef: Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Once browned, drain any excess grease to keep the casserole from becoming oily.
- Add Tomato Sauce and Seasonings: Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper into the beef mixture. Allow it to simmer gently for 10 minutes so the flavors meld together.
- Cook Pasta: Meanwhile, cook pasta according to package instructions until al dente, then drain well and set aside.
- Combine Pasta with Cream and Cheese: In a large bowl, mix the cooked pasta with sour cream and half of the shredded cheddar cheese until thoroughly combined.
- Layer the Casserole: Spread half of the pasta mixture evenly in the prepared baking dish. Top with the beef and tomato mixture, then cover with the remaining pasta mixture.
- Add Cheese Topping: Sprinkle the remaining cheddar cheese along with the shredded mozzarella cheese evenly over the top of the casserole.
- Bake and Rest: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the casserole rest for 5 minutes before serving to allow it to set.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- For extra vegetables, consider adding diced bell peppers or mushrooms when sautéing onions and garlic.
- Using a mix of cheddar and mozzarella cheese provides a perfect balance of sharpness and meltiness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make this dish gluten-free, use gluten-free pasta instead of regular pasta.
