Ground beef and pasta casserole
By Acoppeto
Ingredients
- 2 small onions, peeled and quartered
- 2 large carrots, peeled and cut into 3-inch pieces
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt, divided
- 1 pound extra-lean ground sirloin
- 3 1/2 cups unsalted chicken stock
- 6 tablespoons sliced fresh basil, divided
- 2 tablespoons unsalted tomato paste
- 1 tablespoon red wine vinegar
- 12 ounces uncooked whole-wheat chiocciole or rigatoni (such as Bionaturae)
- 1 (26.46-ounce) carton strained tomatoes (such as Pomì)
- 4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Details
Preparation
Step 1
1. Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.
2. Preheat oven to 350°.
3. Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
4. Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350° for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.
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