Beef Pasta Cheese Bake (Print Version)
# Ingredients:
→ Pasta & Meat Essentials
01 -
12 ounces (340g) medium-sized shell pasta
02 -
1 pound (450g) ground beef
03 -
2 garlic cloves, minced fresh
04 -
1 small onion, finely chopped
→ Sauce Ingredients
05 -
1 can (10.5 ounces) cream of mushroom soup
06 -
1/2 cup (120g) sour cream
07 -
1/2 cup (120ml) beef broth
08 -
1 can (14.5 ounces) diced tomatoes, keep the juices
→ Cheese Mix
09 -
1 cup (100g) mozzarella cheese, shredded fresh
10 -
2 cups (200g) cheddar cheese, shredded fresh
→ Flavor Boosters
11 -
1/2 teaspoon paprika
12 -
1/4 teaspoon black pepper, freshly ground
13 -
2 tablespoons freshly chopped parsley for garnish
14 -
1 teaspoon Italian herb blend
15 -
1/2 teaspoon salt
# Instructions:
01 -
Turn on your oven to 375°F (190°C) and coat a 9x13-inch casserole dish lightly with oil so nothing sticks.
02 -
In salted water, cook your pasta shells until they're just slightly firm. Drain them and let them rest.
03 -
Warm up a big skillet over medium-high heat. Add your ground beef and onion. Cook until the beef's no longer pink and the onion's soft. Stir in garlic for about a minute, just to release its fragrance. Drain the grease.
04 -
Pour in the tomatoes, cream of mushroom soup, sour cream, and broth into the skillet with the meat mixture. Toss in seasonings like Italian herbs, paprika, salt, and pepper. Let this cook gently so the flavors come together nicely.
05 -
Stir the cooked pasta into the sauce until it's all coated evenly. Pour the mix into the casserole dish. Cover the top fully with both types of cheese.
06 -
Pop the dish into the oven for 20-25 minutes. The cheese should melt and create a golden bubbly crust.
07 -
Sprinkle freshly chopped parsley on top for some brightness. Serve it hot while the cheese is still gooey!
# Notes:
01 -
Throw in a dash of red pepper flakes if you like a little heat.
02 -
Make it heartier by tossing in veggies like corn, mushrooms, or peas.
03 -
For extra creaminess, stir 1/4 cup of cream cheese into the sauce.