Hearty and filling—this casserole is classic!
Time: 30 minutes
Yield: 6 servings
• 8 ounces elbow or rotini pasta
• ½ cup bread crumbs
• ⅓ cup Parmesan, grated
• 1 ½ tablespoons olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 1 clove garlic, minced• 1 ½ pounds lean ground beef
• 1 (28 oz.) can stewed tomatoes
• 1 ½ teaspoons kosher salt
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• 1 ½ cups shredded Cheddar
Step 1: In a large pot of boiling salted water, cook pasta, stirring occasionally, until
al dente, about 10 minutes (see package instructions for specific time). Drain and set aside. In a bowl, mix bread crumbs and Parmesan; set aside.
Step 2: In a 3-quart ovenproof pot, heat oil over medium heat. Add onion and garlic and cook for 4 minutes. Increase heat to medium-high, add ground beef and cook until beef is well browned, about 7 minutes. Scrape beef into a colander to drain off excess fat. Wipe pan and return beef to pan; reduce heat to medium.
Step 3: Preheat broiler. Stir tomatoes, salt, oregano and pepper into beef and cook for 3 minutes. Add reserved pasta and mix. Cook for 2 to 3 minutes to heat pasta. Remove from heat and stir in Cheddar.
Step 4" Top pasta with reserved bread-crumb mixture and cook under broiler until golden brown, 2 to 3 minutes.