Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until no longer pink, breaking it apart as it cooks. Drain excess fat if necessary.
- Add onion and garlic to the beef. Cook for 2-3 minutes until softened and fragrant.
- Add tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes.
- Combine the cooked macaroni with the beef mixture. Transfer half of it to a greased baking dish.
- Sprinkle half of the cheddar cheese over the first layer. Add the remaining pasta mixture.
- Top with remaining cheddar and all of the mozzarella cheese.
- Bake for 20-25 minutes until cheese is bubbly and starting to brown at the edges.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
This versatile casserole can be customized with different proteins like ground turkey or chicken. Feel free to add vegetables like bell peppers, spinach, or zucchini. The pasta can be substituted with other short pasta shapes. For make-ahead convenience, assemble the casserole early and bake later. Leftovers reheat well and taste even better the next day.