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Italian Casserole

BakedBeefCasseroleClassicDinnerHeartyHotOvenPastaPotluckSavory
Time :1 hour 5 minutes
Yield :8 servings
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The Scoop

Carb-Loaded Carpe Diem: The "Fake an Italian Vacation" Casserole.
Why drop two grand on a flight to Rome when you can achieve inner peace via a mountain of melted cheese right in your own kitchen?
This casserole is your passport to comfort, aggressively packing savory beef, tender pasta shells, and a borderline-excessive double-cheese blanket into one glorious baking dish. It’s thick, it’s bubbly, and it delivers maximum cozy vibes with absolutely zero artisanal pizza-dough stress. Pour yourself a giant glass of red wine, turn off your phone notifications, and let the carb coma wash over you.
Salute!
Hack it:
Make it extra cheesy: Add a layer of ricotta, Parmesan, or a sprinkle of Italian cheese blend for a more lasagna-inspired twist.
Upgrade the sauce: Add a splash of red wine, balsamic vinegar, or a spoonful of pesto to give the tomato sauce more depth.
Add a crunchy topping: Sprinkle breadcrumbs mixed with Parmesan and olive oil over the cheese before baking for a golden crust.
Leftovers:
Make crispy pasta bites: Pan-fry spoonfuls of leftovers until golden on the edges for a fun snack.
Freeze portions: Store individual servings in freezer-safe containers for quick Italian comfort meals later.

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (24-ounce) jar spaghetti sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (4-ounce) can mushroom stems and pieces, drained
  • 1 teaspoon Italian seasoning
  • 3 cups medium pasta shells
  • 3 plum tomatoes, sliced
  • 3/4 cup provolone cheese, shredded
  • 3/4 cup part-skim mozzarella cheese, shredded

Directions

  • Preheat the oven to 350 degrees F.
  • In a large skillet, cook the beef and the onions over medium heat until the meat is no longer pink, about 6-8 minutes.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Drain the fat from the skillet.
  • Stir in the spaghetti sauce, the diced tomatoes and their juices, the mushrooms, and the Italian seasoning.
  • Bring the beef mixture to a boil.
  • Reduce the heat to low and simmer, uncovered, for 20 minutes.
  • Cook the pasta shells to al dente, according to the package directions.
  • Drain the pasta.
  • Add the pasta shells to the beef mixture.
  • Gently stir in the plum tomatoes.
  • Transfer the beef mixture to an ungreased 9x13-inch baking dish.
  • Top the beef mixture evenly with the provolone and the mozzarella.
  • Bake until bubbly and heated through, about 25-30 minutes.
  • Serve warm.
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