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Ground Beef and Pasta Casserole

Ground Beef and Pasta Casserole

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 45 mins
Total time 45 mins
Yield

Serves 6 (serving size: 1 1/2 cups)

This casserole is perfect for your busy week when getting in and out of the kitchen needs to be a snap. With very simple prep work, it will become a weeknight staple in your household.

Ingredients

  • 2 small onions, peeled and quartered
  • 2 large carrots, peeled and cut into 3-inch pieces
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt, divided
  • 1 pound extra-lean ground sirloin
  • 3 1/2 cups unsalted chicken stock
  • 6 tablespoons sliced fresh basil, divided
  • 2 tablespoons unsalted tomato paste
  • 1 tablespoon red wine vinegar
  • 12 ounces uncooked whole-wheat chiocciole or rigatoni (such as Bionaturae)
  • 1 (26.46-ounce) carton strained tomatoes (such as Pomì)
  • 4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 469
  • fat 12.7 g
  • satfat 5.2 g
  • monofat 3.4 g
  • polyfat 0.7 g
  • protein 32 g
  • carbohydrate 57 g
  • fiber 8 g
  • cholesterol 58 mg
  • iron 4 mg
  • sodium 480 mg
  • calcium 209 mg
  • sugars 11 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.

  2. Preheat oven to 350°.

  3. Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons 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 teaspoon salt.

  4. Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350° for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.