Cheesy Beef Pasta Casserole
This hearty beef pasta casserole is a family favorite, combining penne pasta with rich homemade tomato sauce, ground beef, and layers of cheese for a comforting, delicious meal that’s perfect for any night of the week.
Ingredients
- 1-1/2 cups uncooked penne pasta
- 1 tablespoon canola oil
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves minced
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 3 tablespoons tomato paste
- 3/4 cup beef broth
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Romano cheese
- Minced fresh parsley optional
Instructions
- Preheat the oven to 350°F and cook the penne pasta according to package directions. Drain, but don’t rinse.
- Brown the Beef: While the pasta cooks, heat oil in a large saucepan over medium heat. Add ground beef, onion, green pepper, sweet red pepper, basil, oregano, parsley, salt, and crushed red pepper flakes. Sauté until the beef is browned and the veggies are tender. Add garlic and cook for 1 minute more.
- Make the Sauce: Blend the diced tomatoes and tomato paste until smooth. Add this to the beef mixture along with the beef broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the sauce thickens.
- Assemble the Casserole: Toss the cooked pasta with the beef sauce. Spoon half into a greased 2-quart baking dish, top with half the mozzarella and Romano cheeses, then repeat the layers.
- Bake: Cover with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes, until heated through and bubbly. Garnish with parsley if desired.
Notes
- Make Ahead Tip: You can assemble the casserole up to a day in advance. Simply cover and refrigerate, then bake as directed when you're ready to serve.
- Customize It: Feel free to swap in your favorite vegetables or use a different type of pasta. You can also substitute Romano cheese with Parmesan if that’s what you have on hand.
- Leftovers: This casserole reheats well and can be frozen for up to 3 months, making it great for meal prepping or enjoying later.
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