Cheesy Beef Pasta (Print Version)
# Ingredients:
→ Pasta & Meat Base
01 -
1 small onion, chopped up finely
02 -
1 pound (450g) ground beef
03 -
12 ounces (340g) medium pasta shells
04 -
2 cloves of garlic, minced fresh
→ Sauce Components
05 -
1/2 cup (120g) sour cream
06 -
1 can (14.5 ounces) diced tomatoes with liquid
07 -
1/2 cup (120ml) beef broth
08 -
1 can (10.5 ounces) condensed cream of mushroom soup
→ Cheese Blend
09 -
1 cup (100g) mozzarella cheese, grated fresh
10 -
2 cups (200g) cheddar cheese, grated fresh
→ Seasonings
11 -
1/2 teaspoon paprika
12 -
1 teaspoon Italian seasoning
13 -
2 tablespoons fresh parsley, chopped for garnish
14 -
1/4 teaspoon black pepper, freshly ground
15 -
1/2 teaspoon salt
# Instructions:
01 -
Set your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of oil to keep things from sticking.
02 -
Boil the pasta in salted water until it's almost done (al dente). Drain off the water and leave the pasta to the side.
03 -
In a big skillet, cook the ground beef with the diced onion over medium-high heat until the meat's browned and the onions look soft. Toss in the minced garlic for the last minute and stir it in for extra flavor. Drain off any extra grease.
04 -
Pour the diced tomatoes, sour cream, condensed soup, and beef broth into the meat. Sprinkle in paprika, salt, pepper, and Italian seasoning. Stir it all around and let it gently cook so flavors mix nicely.
05 -
Stir the pasta into the creamy sauce so every bit gets coated. Move everything into your oiled pan. Scatter the shredded cheeses over the top evenly.
06 -
Pop the dish into the oven for roughly 20-25 minutes, or until the top turns golden and the cheese is bubbling.
07 -
Sprinkle chopped parsley on top before serving to add some freshness and a pop of green. Serve while warm and gooey!
# Notes:
01 -
Sprinkle red pepper flakes for a spicy kick.
02 -
Want it heartier? Toss in some veggies like mushrooms, peas, or corn.
03 -
For extra richness, mix 1/4 cup of cream cheese into the sauce.