This family-favorite ground beef casserole features cooked rotini pasta combined with canned tomatoes, breadcrumbs, Cheddar cheese and Parmesan and is perfect for a busy weeknight.
8 ounces rotini pasta
1/2 cup bread crumbs
1/3 cup grated Parmesan
1 1/2 tablespoons olive oil
1 small onion, finely chopped (1/2 cup)
1 clove garlic, minced
1 1/2 pounds lean ground beef
1 (28 oz.) can stewed tomatoes, broken
1 1/2 teaspoons kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar (5 oz.)
How to Make It
In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 10 minutes. Drain and set aside. In a bowl, mix bread crumbs and Parmesan; set aside.
In a 3-quart ovenproof pot, heat oil over medium heat. Add onion and garlic and cook for 4 minutes. Increase heat to medium-high, add ground beef and cook until beef is well browned, about 7 minutes. Scrape beef into a colander to drain off excess fat. Wipe out pan and return beef to pan; reduce heat to medium.
Preheat broiler. Stir tomatoes, salt, oregano and pepper into beef and cook for 3 minutes. Add reserved pasta and mix. Cook for 2 to 3 minutes to heat pasta. Remove from heat and stir in Cheddar.
Top pasta with reserved bread-crumb mixture and cook under broiler until golden brown, 2 to 3 minutes. Serve immediately.