Dish: Classic Beef and Macaroni and Cheese Casserole
This casserole is simple: ground beef, pasta, tomato sauce, and lots of melt-in-your-mouth cheese. It’s economical, hearty, and very versatile. Over the years, I’ve tweaked it several times—sometimes adding mushrooms, other times spinach—but the base has always remained the same. Why? Because it works. It’s an easy recipe to prepare in a baking dish. It’s the perfect dinner for those busy days when you need something comforting. It freezes well, serves a large group, and, most importantly, makes you feel right at home.
Ingredients (6-8 servings)
Casserole:
450g ground beef (80/20 for better flavor, or leaner if preferred)
1 small yellow onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1 (425g) can tomato sauce
1 (425g) can diced tomatoes (with juice)
2 tablespoons tomato paste
2 teaspoons sugar (to balance the acidity)
225g egg noodles (or macaroni)
1 cup sour cream
1 cup ricotta cheese
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons fresh parsley (optional)
Optional ingredients:
1/2 cup chopped mushrooms
1 cup fresh spinach
Red pepper flakes (For a spicy kick)
Diced green bell pepper (Sautéed with onion)
Step-by-step instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 1 or 2 minutes less than the package directions. Keep in mind that pasta will take longer to cook in the oven, so don’t overcook it.
Drain and set aside.
Tip: Toss with a little olive oil to prevent sticking.
Step 2: Brown the meat
In a large skillet or saucepan over medium heat, add the ground beef and break it up with a spatula. Cook for 5 to 7 minutes, until browned and no pink bits remain.
If excess fat evaporates, drain it. Next, add the chopped onion and garlic and cook for another 3 to 4 minutes, until translucent and fragrant.
Optional ingredients: Now is the time to add the mushrooms, bell peppers, or spinach, if using. Cook until softened.
Step 3: Making the Sauce
To the meat and onion mixture, add:
Tomato sauce
Chopped tomatoes (with their juice)
Tomato paste
Salt, pepper, Italian seasoning, paprika, and sugar
Stir. Simmer uncovered for about 10-15 minutes. This will allow it to thicken slightly and intensify the flavor.
Taste and adjust the seasoning. This is your chance to add your personal touch: more herbs? More garlic? Add more!
Step 4: Preparing the Creamy Topping
In a separate bowl, combine:
1 cup sour cream
1 cup ricotta cheese
This is the secret to this casserole’s signature creamy flavor. If you’re unsure about the ricotta, don’t worry! Once baked, it melts into the dish, adding rich flavor without making it heavy.
Step 5: Assembling the Casserole
Preheat the oven to 175°C (350°F).
In a greased 23 x 33 cm (9 x 13 inch) baking dish, arrange the ingredients in the following order:
Half of the cooked pasta
All of the creamy ricotta and sour cream mixture
Half of the meat sauce
The remaining pasta
The remaining meat sauce
Sprinkle the top evenly with cheddar and mozzarella cheese.
Optional: Garnish with fresh parsley for a touch of color.
Step 6: Baking
Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes.
Then, remove the foil and bake uncovered for another 10-15 minutes, until the cheese is crisp and golden brown.
For complete baking instructions, go to the next page or click the (>) button, and don’t forget to SHARE with your friends on Facebook.
Let it rest for 10 minutes before serving. This will help everything settle and make it easier to cut.
Serving Suggestions
This casserole is very hearty. It’s a complete meal, but it pairs well with:
Garlic bread or a crusty baguette
Steamed green beans or broccoli
Caesar salad or a mixed salad with vinaigrette
Apple puree or coleslaw (especially for those with more discerning palates)
Serve it with a smile and perhaps a story about the first time you tried it. Food always tastes better with memories.
Storage and Leftovers
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Wrap tightly in aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Tip: Cover with aluminum foil and heat in the oven at 175°C (350°F) for 20-25 minutes.
To see instructions
