Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups cooked pasta (penne or rotini work well)
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
Feel free to substitute the cheddar with mozzarella for a creamier texture, or add in some chopped bell peppers for extra color and nutrition. Adjusting ingredients to suit your taste is a part of making it your own.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a touch of olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-6 minutes. I always find using a wooden spoon connects me to the tradition of cooking passed down from my mum.
- Stir in the diced tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Combine the cooked pasta with the beef mixture, ensuring everything is well coated in the sauce.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Top with shredded cheddar cheese, covering the surface completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. A golden crust indicates perfection.
- Let the casserole cool for a few minutes before serving. This is the perfect time to gather your family — or ring that dinner bell, just as we used to in Devon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
