Italian Ground Beef Casserole
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5
8 reviews
Excellent
Italian Ground Beef Casserole
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A classic Italian casserole that's loaded with hearty ground beef, pasta, and cheese!
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Ingredients
- 8 ounces penne pasta or other short pasta shape, such as mini penne, elbows, bowties, or fusilli, about 1 ½ - 1 ¾ cups uncooked
- 1 lb. ground beef
- 1 cup onion about 1 small onion, diced
- 1 clove garlic minced or pressed
- 12 ounces marinara sauce (about half of a 24-ounce jar, about 1 ⅓ cups)
- 1 (14.5 ounce) diced tomato not drained, with basil, garlic, and oregano; canned
- ½ teaspoon Italian seasoning
- ½ teaspoon sugar
- ¾ cup Italian cheese blend shredded, 5-cheese blend
- 1 tablespoon butter salted
- ⅓ cup panko breadcrumbs seasoned
- 2 tablespoons Parmesan Cheese grated
- kosher salt to taste
- ground black pepper to taste
- parsley chopped; optional garnish
- basil chopped; optional garnish
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish; set aside. In a large pot of well-salted water, cook the pasta according to the package directions for 1 minute less than al dente. Drain.
- While the pasta cooks, brown the ground beef and onion in a large skillet over medium heat until the meat is no longer pink, about 5-7 minutes. Add the garlic; cook for 1 more minute. Drain off the excess fat. Stir in the marinara, diced tomatoes with their juices, Italian seasoning, and sugar.
- Add the cooked, drained pasta to the beef mixture. Taste and season with kosher salt and ground black pepper. If you'd like the mixture "saucier," stir in some (or all) of the remaining marinara sauce that's left in the jar. Transfer to the prepared baking dish. Sprinkle the shredded cheese on top.
- Microwave the butter in a medium microwaveable bowl on high until melted, about 25 seconds. Stir in the panko and Parmesan until fully coated; sprinkle evenly over the casserole.
- Bake, uncovered, for about 25 minutes, or until the topping is golden brown and the inside of the casserole is heated through.
Notes
- You'll need at least 12 ounces (or half of a 24-ounce jar) of marinara sauce. That said, if you'd like to your casserole "saucier," feel free to use the entire jar!
- Just about any short pasta shape will work, such as penne, mini penne, ziti, fusilli, bowties (farfalle), or elbows.
- If using regular diced tomatoes rather than the diced tomatoes with basil, garlic, and oregano, I recommend seasoning the sauce with additional Italian seasoning, garlic powder, or herbs.
Nutrition Information
Show Details
Serving
1/4 of the casserole
Calories
628kcal
(31%)
Carbohydrates
60g
(20%)
Protein
37g
(74%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
101mg
(34%)
Sodium
881mg
(37%)
Potassium
1011mg
(22%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
731IU
(15%)
Vitamin C
19mg
(21%)
Calcium
266mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 628kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 881mg | 37% |
| Potassium | 1011mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 19mg | 21% |
| Calcium | 266mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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