Comforting pasta bake with ground beef, vegetables, savory tomato sauce, and bubbling cheese.
# What You’ll Need:
→ Meats
01 - 450 g ground beef
→ Pasta
02 - 340 g elbow macaroni or rotini
→ Vegetables
03 - 1 medium onion, diced
04 - 1 bell pepper, diced (red or green)
05 - 2 cloves garlic, minced
06 - 150 g sliced mushrooms (optional)
→ Sauce
07 - 800 g canned crushed tomatoes
08 - 425 g canned tomato sauce
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 0.5 tsp salt
13 - 0.5 tsp black pepper
→ Cheese
14 - 200 g shredded cheddar cheese
15 - 100 g shredded mozzarella cheese
→ Pantry
16 - 2 tbsp olive oil
# How to Make It:
01 - Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat if needed.
04 - Add diced onion, bell pepper, garlic, and mushrooms (if using) to the skillet. Sauté for 5 minutes until the vegetables have softened.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
06 - Add the cooked pasta to the skillet and toss to evenly combine with the sauce.
07 - Spread half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheddar and mozzarella cheeses.
08 - Top with the remaining pasta mixture and finish with the remaining cheeses.
09 - Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbling.
10 - Let the casserole rest for 5 minutes before portioning and serving.
