Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 2 cups pasta (penne or elbow macaroni work well)
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon (optional, but recommended for a warm depth)
- 1 tablespoon olive oil
Feel free to substitute ground turkey for a lighter option or add vegetables like peas or bell peppers for extra nutrition.
Instructions
- Preheat your oven to 375°F (190°C). This step always reminds me of the mornings I’d sneak into the kitchen early, the promise of a delicious meal warming the air.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are fragrant and translucent, about 5 minutes.
- Add the ground beef to the skillet, cooking until it’s browned and cooked through. Drain any excess fat, if necessary.
- Stir in the diced tomatoes, beef broth, salt, pepper, oregano, and cinnamon. Let this simmer for about 10 minutes, allowing the flavors to meld beautifully.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine the pasta with the beef mixture in a large casserole dish. Stir well to ensure everything is evenly distributed.
- Top with the shredded cheddar cheese, spreading it evenly over the casserole.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. This is the moment when the kitchen fills with a scent that transports me back to those cherished family gatherings.
- Let the casserole cool slightly before serving, allowing the flavors to settle and develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
