This Ground Beef Casserole Recipe is super easy to make with pasta noodles smothered in a rich and creamy tomato sauce and topped with cheese. The ingredients are simple but the flavor is big!
2 ½cupsshredded cheddar cheese---1 cup in sauce1.5 for top
½poundZiti Rigatisee notes
Instructions
Note: A deep, a 12 to 14-inch pot is the perfect size for this recipe, preferably oven-safe.
Pre-work: Preheat oven to 400 degrees. Shred the cheese and set it aside along with the sour cream. We don’t want those to be cold when we add them to the sauce.
Cook and crumble the ground beef over medium heat. Add the onions halfway through and cook until softened.
Drain grease. Add the garlic and cook for 1 minute.
Add salt, Italian seasoning, Worcestershire sauce, and flour. Stir to combine and cook for 2-3 minutes to remove raw flour taste.
Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot.
Add the tomato sauce and undrained diced tomatoes.
Bring to a boil, then reduce to a simmer. Let it bubble gently to thicken and reduce while you start to boil the water for the pasta.
Cook the pasta until al dente (refer to package instructions), and drain. Don't overcook.
Remove the sauce from the heat and let the base cool down a bit. Swirl in the sour cream and 1 cup (not all) of the shredded cheese, stir to combine. Stir in the pasta.
If your dish is not oven-safe, transfer to a lightly greased 9 x 13 inch casserole dish and top with remaining 1 ½ cups of cheese.
Bake uncovered for 10 minutes, until the cheese is melted. Let it sit for 5 minutes and serve with a side of cheesy garlic bread.
Notes
• I prefer my pasta to be extra saucy so I opt for ½ pound in this recipe. You could also use ¾ of a pound if you prefer a different pasta/sauce ratio. (Refer to process shots above to see how much sauce/pasta there is when combined. The picture shown is for ½ lb. of pasta.) Just note that the pasta will continue to absorb the sauce as it bakes and after it’s done baking.Pro Tips:
A variety of pastas will work well with this recipe, I recommend a tube or spiral shaped pasta as it clings onto the sauce really well. Rigatoni would be excellent.
The sour cream adds a hint of tang that my family really enjoys in this casserole, but half and half or heavy cream may also be used.
Use freshly shredded cheese for creamy results. Bagged shredded cheese contains cellulose which prevents it from melting well. I use Cracker Barrel sharp yellow.
Make sure the base isn't too hot when you add the sour cream and the cheese as you don't want the dairy to separate.
1 lb. of ground beef can be used instead of 1.5 if preferred.