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This Best-Day Bake combines ease, helps use pantry staples, and offers a cozy, memorable meal.
The first time I made the Best-Day Bake was during the chaos of moving into my first apartment after college. I had a small box of kitchen essentials and an optimistic heart. After a long day of hauling boxes up three flights of stairs, my friend Jen and I rummaged through what little pantry staples I'd managed to remember: a can of diced tomatoes, a lone red bell pepper, and some pasta. Her suggestion to create a quick dish using egg noodles and ground beef sparked what would become our go-to moving-day comfort meal.
Jen had a knack for creating flavorful dishes out of apparently mismatched ingredients. We browned some ground beef, coaxed it into something special with a touch of tomato paste, then tossed in red bell peppers and scallions for a bit of brightness. Watching the cheddar cheese bubble up was a much-needed sign that things were coming together. I learned to let the tomato paste toast briefly to deepen its flavor and drained the noodles well to ensure they stayed as they should.
Every bite was a testament to the magic of shared kitchens and bustling city life. The Italian seasoning added an unexpected note that reminded me of long summers spent with relatives who taught me the importance of good cheese and simple meals. It wasn’t just a bake; it was a bowl full of memories-in-the-making, laughter, and the promise of more culinary adventures to come.
Ingredients
- 1 tablespoon extra-virgin olive oil plus more for oiling a baking dish
- kosher salt to taste
- 3 cups wide egg noodles
- 1 1/2 cups sour cream
- 1/2 cup parmesan freshly grated
- 12 ounces ground beef
- 1 red bell pepper seeded and chopped
- 1 bunch scallions white and green parts, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 (14.5-ounce) can petite diced tomatoes
- 2 cups cheddar cheese grated
Directions
- Preheat the oven to 425 degrees F.
- Oil a 2-quart baking dish.
- Bring a large pot of salted water to a boil.
- Add the egg noodles to the boiling water and cook to al dente according to the package directions.
- Drain the noodles and place them in the prepared baking dish.
- Toss the noodles with the sour cream, the parmesan, and the salt.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook, stirring, until no longer pink, about 4-6 minutes.
- Add the bell peppers and the scallions and cook until crisp-tender, about 3 minutes.
- Make space in the pan and add the tomato paste to that space, allowing it to toast for 1 minute.
- Sprinkle the mixture with the Italian seasoning and the salt and stir together.
- Add the diced tomatoes, stirring the mixture and bringing it to a simmer.
- Cook until slightly thickened, about 2 minutes.
- Pour the beef mixture over the noodles and sprinkle with the cheddar.
- Bake on the middle rack until the cheese is melted and the edges are bubbling, about 15-20 minutes.
- Let stand for 10 minutes.
- Serve.
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