Beefy Pasta Dinner Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb (450g) ground beef
02 -
½ cup (75g) chopped onion
03 -
2 cloves garlic, finely chopped
04 -
2 cups (240g) dry elbow macaroni
05 -
1 can (14.5 oz/410g) chopped tomatoes with juice
06 -
1 can (10.5 oz/295g) mushroom soup concentrate
07 -
1 cup (240ml) milk
08 -
1 tsp mixed Italian herbs
09 -
½ tsp smoky paprika (if you want)
10 -
1½ cups (170g) grated cheddar, split into portions
11 -
Salt and pepper, as needed
12 -
2 tbsp plain butter, for coating the pan
# Instructions:
01 -
Fill a big pot with water, add salt, and bring to a boil. Toss in the macaroni and cook until just tender. Empty water and put aside.
02 -
Put ground beef in a wide pan over medium flame and cook till no pink remains. Throw in onion and garlic, cooking until soft. Pour off any extra grease.
03 -
Add tomatoes, mushroom soup, milk, Italian herbs, smoky paprika (if you're using it), and 1 cup of the cheese. Stir until cheese melts and everything's well blended. Add salt and pepper how you like it.
04 -
Dump the cooked macaroni into your meat sauce and stir so all pasta gets covered.
05 -
Turn your oven to 375°F (190°C). Rub butter all over a 9×13-inch (23×33 cm) baking dish. Dump in your pasta mix and level it out. Sprinkle the rest of your cheese on top.
06 -
Stick the dish in the oven without covering it. Let it bake for 20-25 minutes until cheese gets all melty and bubbly.
07 -
Let it sit for a bit before digging in. It's great with a green salad or some garlic toast on the side.
# Notes:
01 -
You can make it early and keep it in the fridge before baking
02 -
You can keep what's left in the fridge for about 3 days