Description
A hearty, comforting dish designed to feed a crowd with minimal effort, featuring tender pasta coated in a rich meat sauce and topped with a creamy cheese layer.
Ingredients
Scale
- 1 pound ground beef (85% lean)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 can crushed tomatoes (28 oz)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 12 ounces short pasta (penne, rotini, or ziti)
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 cups mozzarella cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 1/4 cup parmesan cheese (grated)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta al dente, drain, and set aside. Grease a 9×13-inch glass baking dish.
- Brown ground beef in a skillet; drain excess fat. Add onion, garlic, spices, crushed tomatoes, and tomato paste. Simmer for 10 minutes.
- Melt butter in a saucepan, whisk in flour, then slowly add milk while stirring until thickened.
- Layer half the meat sauce, all the pasta, remaining meat sauce, and white sauce in the baking dish. Top with mozzarella, cheddar, and parmesan.
- Bake uncovered for 25-30 minutes until bubbly and golden. Let rest for 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Store leftovers in the fridge for up to 4 days. Freeze uncooked assembled casserole for up to 3 months. Reheat in oven at 350°F for best texture.