Cheesy Layered Ground Beef and Pasta Casserole
by Tavolino
A hearty, lasagna-style casserole featuring layers of savory ground beef, tender pasta, and a creamy cheese blend, baked until golden and bubbly.
Ingredients
- Ground beef 1.13 kg
- Onion 150 g
- Jalapeno pepper 30 g
- Garlic 30 g
- Mushrooms 200 g
- Parmesan cheese 200 g
- Tomato sauce 680 g
- Salt 5 g
- Pepper 2 g
- Mozzarella cheese 400 g
- Pasta 250 g
- Cottage cheese 225 g
- Sour cream 120 g
- Oil 30 ml
Preparation
- 1
Preheat your oven to 175°C and grease a large lasagna dish.
- 2
Cook 250 g pasta in boiling water until firm-tender. Drain well.
- 3
Toss the cooked pasta with 30 ml oil to prevent sticking and set aside.
- 4
In a skillet, brown 1.13 kg ground beef with 150 g chopped onion.
- 5
Add 30 g jalapenos, 200 g sliced mushrooms, and 30 g garlic to the skillet. Cook until tender.
- 6
Stir 100 g parmesan, 680 g tomato sauce, 5 g salt, and 2 g pepper into the meat mixture. Heat through.
- 7
Spread half of the meat sauce into the bottom of the prepared dish.
- 8
Layer half of the cooked pasta over the sauce.
- 9
Sprinkle 200 g mozzarella cheese over the pasta layer.
- 10
In a bowl, mix 225 g cottage cheese, 120 g sour cream, and 100 g parmesan cheese.
- 11
Spread the cheese mixture over the mozzarella layer.
- 12
Top with the remaining meat sauce, remaining pasta, and remaining 200 g mozzarella.
- 13
Cover the dish and bake for 20 minutes.
- 14
Remove the cover and bake for another 10-15 minutes until bubbly.