Description
A hearty and budget-friendly casserole combining ground beef, pasta, and cheese for a comforting one-dish meal perfect for busy nights.
Ingredients
- 1 lb ground beef (lean or regular)
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups elbow macaroni (uncooked)
- 1 cup beef broth or water
- 2 cups shredded cheddar cheese
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 tbsp olive oil or cooking oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat oil over medium heat. Sauté diced onion and bell pepper until soft, then add garlic and cook until fragrant.
- Add ground beef, breaking it apart as it browns. Season with salt, pepper, oregano, basil, and Worcestershire sauce.
- Stir in diced tomatoes, tomato sauce, and beef broth or water. Bring to a simmer.
- Add uncooked elbow macaroni, stirring to combine. Simmer until pasta begins to soften (about 5 minutes).
- Transfer mixture into a greased baking dish. Top with shredded cheddar cheese.
- Bake for 20–25 minutes until casserole is bubbling and cheese is melted and golden.
- Let it rest for a few minutes before serving.
Notes
- Swap beef with ground turkey or chicken for a lighter version.
- Add frozen mixed vegetables for extra nutrition.
- Use jalapeños or red pepper flakes for a spicy kick.
- Try a Mexican cheese blend for flavor variation.
- Replace pasta with cauliflower or zucchini noodles for a low-carb option.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
