Diva Tasting: Pasta Beef Casserole…

Pasta Beef Casserole


8 Ounces Bow Tie

2 Pounds Ground Beef

1 Pound Bulk Mild Italian Sausage

1 Cup Chopped Onion

¼ Cup Chopped Celery

2 Cloves Garlic, Minced

1 Tablespoon Minced Green Bell Pepper

Kosher Salt And Pepper To Taste

1 (14.4 Ounce) Can Diced Tomatoes

2 (15 Ounce) Cans Tomato Sauce

2 Cups Shredded Italian Cheese Blend

2 Cups Shredded Sharp Cheddar Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.

Step 3 Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.

Step 4 Lightly grease a large 9×13 casserole dish. Fold the Italian Cheese mix into the meat and sauce. Place all ingredients in the large pasta pot with the pasta and stir to mix. Pour all the ingredients into the prepared baking dish. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.


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