Ingredients: |
Ingredients: 1 pound elbow pasta 1 tablespoon vegetable oil 2 pounds lean ground beef 1 cup diced bell pepper 1 cup diced onion 1 tablespoon minced garlic 1 tablespoon Worcestershire sauce 1 teaspoon Italian spice mix 1/4 teaspoon salt 1/4 teaspoon pepper 1 (16-ounce) can diced tomatoes, undrained 2 cups shredded Cheddar cheese, divided 1 (16-ounce) can tomato sauce Cooking Vessel Size-6-quart baking dish
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Directions: |
Directions:eheat the oven to 375 degrees F. Spray a large 6-quart casserole dish with cooking spray.
Bring a large pot with 6 quarts water and a pinch of salt to a boil and cook pasta per package directions until al dente. Drain and set aside.
While the pasta cooks, place a large skillet over medium-high heat and, one pound at a time, crumble and brown the ground beef for 4 to 5 minutes until nicely browned. It does not need to be totally cooked at this point. Drain the meat and set aside, reserving 1 tablespoon of fat in the skillet.
Add the bell pepper and onion to the skillet and cook over medium-high heat for 2 minutes. Add the garlic and cook and stir another minute. Return the meat to the pan and stir in Worcestershire sauce, Italian spices, salt, and pepper, tossing for 1 minute.
Add the tomatoes and tomato sauce and stir. Bring to a boil and then lower the heat and simmer uncovered for 20 minutes.
In a large bowl, place the drained pasta, the tomato and meat mixture, and one cup of the cheese and toss well to mix. Spoon into the prepared casserole dish and smooth the top. Sprinkle with the remaining cheese and bake for 30 minutes. This recipe requires a large baking dish. It will not all fit into a standard 9 x 13-inch baking dish. |
Personal
Notes: |
Personal
Notes: This ground beef casserole recipe is the perfect dish to make when you're hosting a big group, since it's simple to make and features crowd-pleasing ingredients like ground beef and cheese. If you're looking for a dish that will satisfy even the biggest appetite, this is a great one to try.
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