A comforting and hearty casserole featuring ground beef, pasta, and a blend of cheeses, perfect for cozy nights.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
8 ounces uncooked elbow macaroni
2 cups beef broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink. Drain any excess fat.
Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
In a large pot, combine the uncooked elbow macaroni and beef broth. Bring to a boil, then reduce heat and simmer for about 8-10 minutes, or until the pasta is al dente.
Combine the beef mixture with the pasta in a large baking dish. Stir until well mixed.
Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
For a spicier kick, add ½ teaspoon of red pepper flakes to the beef mixture.
You can substitute ground turkey or chicken for a leaner option, and add vegetables like bell peppers or spinach for extra nutrition.