Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces uncooked pasta (elbow macaroni or rotini)
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and the beef is fully cooked. Drain any excess grease.
- Stir in the crushed tomatoes, tomato sauce, oregano, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes.
- In a 9×13 inch baking dish, layer half of the uncooked pasta, half of the ground beef mixture, and half of the shredded cheese. Repeat the layers with the remaining pasta, beef mixture, and cheese.
- Cover with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted and bubbly.
Notes
- Add diced vegetables like bell peppers or zucchini for extra nutrition.
- Spice it up with red pepper flakes or hot sauce according to your taste.
- Experiment with different cheeses for a unique flavor.
- Incorporate beans for added protein and fiber.
- Use gluten-free pasta for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Main Course
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg