You may also like
Categories:
rotelle pasta lean ground beef onions garlic tomato tomatoes oil salt black pepper mustard Cheddar cheese dill pickles
Viewed: 37 - Published at: 8 years agoIngredients
- 2 cup uncooked rotelle pasta (any kind will work fine)
- 1 lb lean ground beef
- 1 cup onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp tomato paste ( or 1 cup marinara sauce)
- 28 oz diced tomatoes (or 1 cup fresh diced tomatoes)
- 2 tsp oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp Dijon Mustard
- 2 cup cheddar cheese
- 1/4 cup chopped dill pickles
Method
- Preheat the oven to 350F.
- Spray a 9 x 13 inch baking dish with cooking spray.
- Set aside.
- In a large pot of boiling salted water, cook the pasta according to the package directions for al dente (about 5-7 minutes) and drain well.
- In a large skillet, heat the oil over medium-low heat.
- Add the onions and cook until lightly golden and soft, about 4-5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the beef and cook until browned; season with salt and pepper.
- Stir in the tomato paste or marinara sauce and tomatoes and mustard.
- Allow to cook on medium heat for about 5 minutes.
- After the pasta and meat are cooked Toss the meat mixture with the pasta and spread it into the prepared dish.
- Top with the cheddar cheese and bake for 10-12 minutes or until the cheesy is fully melted and the casserole is boiling in the edges.
- Remove from oven and Sprinkle the chopped pickles over the top and serve.
