Cheesy Beef & Macaroni Casserole
This Cheesy Beef & Macaroni Casserole is an easy to put together and it boasts big flavor! We’ve made this recipe countless times and everyone in my family raves about it!
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- 1 pound elbow macaroni (or similar)
- 1 pound lean ground beef
- 2 cloves garlic (minced)
- 1 small onion (diced, or ½ of a large onion)
- 1 small green bell pepper (diced)
- 24 ounces pasta sauce
- 14.5 ounces canned petite diced tomatoes (undrained)
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 cups shredded sharp cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
Langkah-langkah
Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
Cook noodles for ¾ of the time directed on the package, they should be slightly under al dente—tender on the outside but firm in the center. Drain and rinse under cold water.
Meanwhile, in a large skillet over medium-high heat, brown the beef, breaking it up as it cooks. Drain any grease.
Add the onion and garlic and cook until soft, about 4 minutes. Stir in the green bell pepper and cook 3 minutes more, stirring often.
Add the pasta sauce, diced tomatoes (with their juices), tomato paste, oregano, basil, salt, and pepper to the pan. Stir to combine, then bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes.
Combine the drained pasta, tomato meat sauce, and 1 cup of cheddar cheese in a 9×13-inch casserole dish.
Bake uncovered for 20 minutes. Top with the remaining cheeses (cheddar & mozzarella) and bake for an additional 10-15 minutes or until bubbly and browned.
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