Ingredients
Scale
- 2 lbs Lean Ground Beef (80/20 or 90/10)
- 1 lb Rotini or Penne pasta
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 24 oz Marinara or pasta sauce
- 1 can (10.5 oz) Condensed cream of mushroom soup
- 1/2 cup Sour cream
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick cooking spray or a light coating of butter. Bring a large pot of salted water to a boil and cook the pasta according to the package directions, but stop 2 minutes early so it is slightly firm (al dente). Drain the pasta and set it aside.
- In a large skillet over medium-high heat, add the ground beef and diced onions. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Add the minced garlic and cook for another 60 seconds until fragrant. Drain any excess grease from the pan to ensure the casserole isn’t oily.
- In a large mixing bowl, combine the cooked beef mixture, drained pasta, marinara sauce, cream of mushroom soup, sour cream, and Italian seasoning. Stir in half of the cheddar and mozzarella cheese. Season with salt and pepper to taste. Mix everything thoroughly until the pasta is evenly coated with the creamy sauce.
- Pour the mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining cheddar and mozzarella cheese over the top. Place the dish in the center rack of the oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown on the edges.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting period allows the sauce to thicken slightly, making it easier to scoop. Garnish with fresh chopped parsley if desired and serve warm with a side of garlic bread or a crisp green salad.
- Cook Time: 45 minutes