Cheeseburger Pasta Casserole
A comforting and hearty casserole that fuses classic cheeseburger flavors with pasta, perfect for family meals.
Ingredients
Main Ingredients
- 1 pound ground beef You can substitute with ground turkey or a plant-based alternative for a leaner or vegetarian option.
- 12 ounces pasta (elbow macaroni or rotini) Whole wheat or gluten-free pasta can also be used.
- 1 cup chopped onion Red or yellow onions will both add sweetness.
- 2 cloves garlic, minced For that aromatic depth that elevates the dish.
- 1 can (15 ounces) diced tomatoes Opt for a low-sodium variety to keep your meal balanced.
- 1 cup beef broth Vegetable broth works as a great alternative for vegetarian versions.
- 1 cup cheddar cheese, shredded Feel free to mix in other cheeses like Monterey Jack or pepper jack for extra flavor.
- 1 tablespoon Worcestershire sauce This adds that quintessential savory flavor.
- 2 teaspoons Italian seasoning A blend of basil, oregano, and thyme for added depth.
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure your casserole cooks evenly.
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef, stirring occasionally for about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for an additional 3-4 minutes until the onion is translucent.
- Add the diced tomatoes (with their juices), beef broth, Worcestershire sauce, and the cooked pasta. Stir in the Italian seasoning and season with salt and pepper to taste. Mix well.
- Pour the mixture into a greased 9'x13' baking dish and sprinkle the shredded cheddar cheese evenly over the top.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals or bake at 350°F until warm.