Pasta Beef And Cheese Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef until no pink shows; drain.
• Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
• Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

Steps:

• Pre-heat oven 375, add 1 tbs of olive oil on the bottom of a large casserole dish, bring to boil a pot of salted water add the pasta
• Finley chop the onion and garlic, add 2 tbs of olive oil to a large frying pan add the onion, cook for a minute add garlic cook until fragrant add the ground beef and brown
• Chop the sausage in small pieces, add to fry pan, once the beef is cooked remove from the pan to a paper towel drain the grease.
• cook the pasta al denti, reserve one cup of the pasta water, drain and put pasta in a large bowl set aside
• To the frying pan after the beef & grease is removed add the wine & cream cheese, whisk until smooth, add the ricotta cheese, continuing whisking, add the tomato sauce, salt pepper & Italian seasoning to make a nice pink sauce
• In a large bowl add the pasta, ground meat, sauce and 1 1/2 cups on the cheddar cheese, mix well, if it seems dry add the reserved pasta water, dump it all into the oiled casserole dish, sprinkle the top with the remaining cheese.
• Bake for 20-30 mins enjoy!!

Steps:

• Set oven to 350 degrees.
• Grease a large lasagna dish.
• Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
• In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
• Spread 1/2 meat sauce on bottom of pan.
• Spread 1/2 noodles on top of sauce.
• Top noodles with 1 cup mozza cheese.
• Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
• Spread over mozzeralla cheese.
• Top with remaining tomato sauce, noodles,and remaining mozza cheese.
• Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
• Return to oven to bake for another 10-15 mins, or until bubbly.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 5-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chile over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir 2 minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir 2 to 3 minutes or until slightly thickened. Remove from heat; add Velveeta™ cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chiles.
• Pour rice mixture into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup cheese; bake 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.