Midwest Goodness In Pasta Form
A hearty, comforting pasta casserole packed with ground beef, creamy sauce, cheese, and tender pasta—perfect for family dinners.
Ingredients
- 12 oz (340 g) pasta (rotini, penne, or elbow macaroni)
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned. Drain excess grease.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the cream of mushroom soup, sour cream, milk, Italian seasoning, paprika, salt, and pepper. Mix until smooth.
- Fold in the cooked pasta and 1½ cups of the cheddar cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup cheddar and the Parmesan cheese over the top.
- Bake for 20–25 minutes, or until hot and bubbly and the cheese is melted and lightly golden.
- Garnish with chopped parsley if desired, then serve warm.
Tips
- Add frozen peas or corn for extra vegetables.
- Substitute ground turkey or chicken for a lighter version.
- Serve with garlic bread and a fresh green salad for a complete meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8