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.

How to Make It

Step 1

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

Step 2

Preheat oven to 350°.

Step 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.

Step 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.

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