Ingredients
Scale
- 1 lb ground beef or ground chicken
- 12 oz short pasta (penne, rotini, or fusilli)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups beef or chicken gravy (store-bought or homemade)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or a little butter. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but stop 2 minutes before it reaches al dente. The pasta will finish cooking in the oven, so you want it to have a firm bite. Drain the pasta and set it aside.
- In a large skillet over medium-high heat, brown the ground beef or chicken until no pink remains. Add the diced onion and garlic, sautéing for 3 to 4 minutes until the onion is translucent. Stir in the frozen mixed vegetables and cook for another 2 minutes. Pour in the gravy, Worcestershire sauce, thyme, and salt and pepper. Let the mixture simmer for 5 minutes until thickened slightly. In a large bowl, combine the cooked pasta with the meat and gravy mixture. Stir in half of the shredded cheese. Transfer the entire mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining cheese over the top.
- Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbling and the edges are golden brown. If you prefer a crispier top, turn on the broiler for the last 2 minutes of cooking. Remove from the oven and let it stand for 5 minutes to allow the sauce to set. Garnish with fresh parsley and serve directly from the casserole dish for a rustic, cozy presentation.
- Cook Time: 50 minutes