Ingredients
Scale
- 1 lb ground beef or 3 cups cooked shredded chicken breast
- 1 lb box penne, rotini, or ziti pasta
- 3 cups shredded sharp cheddar cheese (divided)
- 2 cups broccoli florets or mixed frozen vegetables
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce OR 2 cans (10.5 oz) cream of chicken soup
- 1/2 cup sour cream or heavy cream
- 1 tbsp Italian seasoning
- 1 tsp salt and 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) if you plan to bake immediately. Grease a large 9×13 inch baking dish with non-stick spray or butter. Bring a large pot of salted water to a boil. Cook your chosen pasta for two minutes less than the package directions suggest for “al dente.” Drain the pasta and set it aside.
- In a large skillet or Dutch oven over medium-high heat, brown the ground beef until no pink remains, or if using chicken, lightly sauté the onion and garlic in a bit of olive oil. Add the diced onions and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant. If using frozen vegetables, toss them into the skillet for 2-3 minutes to take the chill off and evaporate excess moisture.
- Lower the heat to medium. Stir in your sauce base—either the marinara or the cream soups—along with the sour cream and Italian seasoning. Add salt and pepper to taste. Once the sauce is simmering, stir in 1 cup of the shredded cheddar cheese until melted and smooth.
- In a large mixing bowl, combine the cooked pasta, the meat and vegetable mixture, and the sauce. Fold everything together gently so you don’t break the pasta. If the mixture looks too thick, add a splash of milk or pasta water to loosen it up. Stir in half of the remaining cheddar cheese to create pockets of melted goodness throughout the dish.
- Pour the mixture into your prepared baking dish and spread it into an even layer. Top the casserole with the remaining cheddar cheese and the grated Parmesan. If you are making this ahead, stop here. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.
- Place the casserole in the center rack of the oven. Bake for 30 minutes (or 40-45 minutes if coming straight from the fridge) until the cheese is bubbly and the edges are golden brown. For a crispier top, broil for the last 2 minutes. Let the dish rest for 5-10 minutes before serving to allow the sauce to set. Garnish with fresh parsley and serve warm.
- Cook Time: 60 minutes