Cheesy Beef and Veggie Casserole
A hearty, family-friendly one-dish meal that’s loaded with savory ground beef, colorful vegetables, and lots of melty cheese. Perfect for busy weeknights and makes great leftovers!
Ingredients
Serves 6-8
For the casserole:
· 1 lb ground beef (80/20 works well)
· 1 medium onion, diced
· 2 cloves garlic, minced
· 1 bell pepper (any color), diced
· 2 cups chopped vegetables (see suggestions below)
· 1 (24 oz) jar pasta sauce or 2½ cups homemade tomato sauce
· 1 tsp Italian seasoning
· ½ tsp salt
· ¼ tsp black pepper
· 8 oz pasta (rotini, penne, or medium shells)
· 2 cups shredded cheese, divided (mozzarella, cheddar, or Italian blend)
· ½ cup grated Parmesan cheese
Vegetable suggestions (choose 2-3):
· Zucchini, diced
· Mushrooms, sliced
· Broccoli florets, chopped small
· Spinach, chopped
· Corn kernels (fresh, frozen, or canned)
· Carrots, finely diced or grated
Optional add-ins:
· ½ cup sliced black olives
· 1 cup ricotta or cottage cheese mixed with 1 egg
· ¼ tsp red pepper flakes for a little heat
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Bring a large pot of salted water to boil for pasta.
- Cook pasta: Cook pasta according to package directions until al dente (slightly firm). Drain and set aside.
- Brown beef: In a large skillet over medium-high heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
- Sauté vegetables: Add onion, garlic, bell pepper, and other chopped veggies to the skillet with the beef. Cook for 5-7 minutes until vegetables are tender-crisp. Stir in Italian seasoning, salt, and pepper.
- Combine: Add pasta sauce to the skillet and stir to combine. Simmer for 3-4 minutes. Remove from heat.
- Mix everything: In a large bowl, combine the cooked pasta, beef-vegetable mixture, 1½ cups of shredded cheese, and ¼ cup Parmesan. Stir until well mixed.
- Assemble: Pour mixture into the prepared baking dish. Sprinkle remaining ½ cup shredded cheese and ¼ cup Parmesan evenly over the top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly and edges are lightly golden.
- Rest & serve: Let casserole cool for 5-10 minutes before serving (helps it set for cleaner slices).
Tips for Success
· Prep ahead: Brown the beef and chop veggies ahead of time for quicker assembly.
· Customize veggies: Use whatever vegetables your family likes or need to be used up in the fridge.
· Make it creamy: Layer a mixture of ricotta cheese, egg, and parsley between the pasta and beef layers for extra richness.
· Double batch: This recipe freezes well. Assemble in a freezer-safe dish, wrap tightly, and freeze before baking. Thaw overnight in fridge before baking as directed.
Storage & Reheating
· Refrigerator: Store leftovers covered in the fridge for up to 4 days.
· Freezer: Cool completely, then freeze in portions for up to 3 months.
· Reheat: Microwave individual portions or reheat covered in the oven at 350°F until warmed through.
Serving Suggestions
· Toss a green salad with Italian dressing
· Garlic bread or dinner rolls
· Steamed green beans or roasted broccoli on the side
· A sprinkle of fresh chopped parsley or basil on top before serving
Enjoy this cozy, cheesy, and satisfying casserole that’s sure to become a family favorite!