Beef-and-Pasta Casserole

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.

Yield: 6 Servings
Cost per Serving: $2.33
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 554
  • Fat: 23g
  • Saturated fat: 10g
  • Protein: 38g
  • Carbohydrate: 46g
  • Fiber: 3g
  • Cholesterol: 71mg
  • Sodium: 1mg

Ingredients

  • 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.)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Top pasta with reserved bread-crumb mixture and cook under broiler until golden brown, 2 to 3 minutes. Serve immediately.
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