Yields: 9 servings Prep time: 15 minutes Cook time: 45-55 minutes (includes pasta cooking & baking) Calories: Approx. 313 kcal per serving
A comforting and easy pasta bake featuring rotini pasta tossed with a savory ground beef and tomato soup sauce, enriched with onions and peppers, and topped with a melty blend of cheeses. A simple weeknight meal.
Ingredients
- 12 ounces (340g) rotini pasta (or other medium shape like penne or shells)
- 1 teaspoon olive oil or vegetable oil
- 12 ounces (340g) lean ground beef (e.g., 85/15 or 90/10)
- 1 small yellow onion, finely chopped (New Addition)
- 1/2 green bell pepper, finely chopped (New Addition)
- Optional Seasonings: Garlic powder, dried minced onion, salt, black pepper (to taste)
- 1 can (10.75 oz / 305g) plus half of a second can (total approx. 16 oz / 455g) condensed tomato soup
- 1/3 cup (80ml) water
- 3/4 cup (approx. 85g) shredded cheddar cheese
- 3/4 cup (approx. 85g) shredded mozzarella cheese
- Cooking spray or butter (for baking dish)
Equipment:
- Large pot (for pasta)
- Large skillet
- 9×13 inch baking dish
- Colander
- Spoon/spatula
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta well using a colander and set aside.
- Prepare Meat Sauce: While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the ground beef, chopped onion, and chopped green bell pepper. Cook, breaking up the meat with a spoon, until the beef is browned and the vegetables are softened. Drain off any excess fat from the skillet.
- Season and Simmer: Season the cooked beef and vegetable mixture to your taste using salt, pepper, garlic powder, and/or dried onion, if desired. Stir in the 1.5 cans (approx. 16 oz) of condensed tomato soup and the 1/3 cup of water. Bring the mixture to a simmer and cook gently for 3-5 minutes, stirring occasionally.
- Assemble Casserole: Preheat your oven to 375°F (190°C). Lightly grease the 9×13 inch baking dish. Add the drained, cooked rotini pasta to the baking dish. Pour the prepared meat sauce over the pasta and stir everything together until the pasta is evenly coated.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the pasta mixture, followed by the shredded mozzarella cheese.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese is fully melted.
- (Optional) Brown Cheese: If you prefer a browner cheese topping, you can switch the oven setting to Broil for the last 2-3 minutes after the final 10-minute bake. Watch very carefully to prevent burning.
- Rest and Serve: Carefully remove the baking dish from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Serve hot. Store leftovers covered in the refrigerator.
Estimated Nutritional Information (Per Serving – 1 of 9)
- Calories: approx. 313 kcal
- Total Fat: approx. 10g
- Saturated Fat: approx. 5g
- Total Carbohydrates: approx. 35g
- Dietary Fiber: approx. 2.5g
- Total Sugars: approx. 8g
- Protein: approx. 18g
- Sodium: approx. 600mg (estimate, highly dependent on tomato soup and seasoning choices)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming 85/15 lean ground beef (drained), standard condensed tomato soup, cheddar, and part-skim mozzarella cheeses. Actual values may vary based on specific brands, pasta type, seasoning amounts, and precise measurements.)
