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Ground Beef and Pasta Casserole

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Ingredients

  • 2 small onions, peeled and quartered
  • 2 large carrots, peeled and cut into 3" pieces
  • 1 T olive oil
  • 1 T dried Italian seasoning
  • 1/2 t crushed red pepper
  • 1/2 t salt
  • 1 lb. extra-lean ground sirloin
  • 3 1/2 cups unsalted chicken stock
  • 6 T sliced fresh basil
  • 2 T unsalted tomato paste
  • 1 T red wine vinegar
  • 12 oz. uncooked whole-wheat rigatoni
  • 1 (26.46 oz.) carton strained tomatoes
  • 4 oz. fresh mozzarella cheese, cut into 1/8" thick slices
  • 1 oz. parmesan cheese (about 1/4 cup)

Details

Preparation time 45mins

Preparation

Step 1

Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped. Preheat oven to 350 degrees.

Heat a large high-sided sauté pan over medium heat. Add oil to pan, swirl to coat. Add onion mixture; cook 4 minutes. Add Italian seasoning, red pepper, and 1/4 t salt. Add beef; cook 5 minutes. Stir in stock, 4 T 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 t salt.

Arrange mozzarella over pasta mixture. Sprinkle with parmesan cheese; bake at 350 degrees for 15 minutes or until pasta is done. Sprinkle with remaining 2 T basil.

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