This hearty pasta casserole combines tender pasta, seasoned ground beef, and a rich, creamy cheese topping that transforms into a golden-brown crust. Paired with a vibrant Mediterranean salad, it’s the perfect family dinner that brings everyone to the table.
Ingredients
For the Casserole:
- 250g (9 oz) pasta (penne or rigatoni)
- 400g (14 oz) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, grated
- 30g (1 oz) sour cream
- 30g (1 oz) mayonnaise
- 3 large eggs
- 200g (7 oz) cheese, grated
- 2 tablespoons olive oil
Seasonings:
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon paprika
For the Mediterranean Salad:
- 8-12 cherry tomatoes, halved
- 1 red onion, sliced into half rings
- 1 ripe avocado, diced
- 120g (4 oz) fresh mozzarella
- 2 tablespoons wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon oregano
Instructions
- Prepare the Pasta
- Bring a large pot of water to boil
- Add 1 teaspoon salt and a drizzle of olive oil
- Cook pasta according to package instructions
- Drain and set aside
- Prepare the Meat Sauce
- Heat olive oil in a large pan
- Sauté chopped onions until golden
- Add grated garlic and cook for 1 minute
- Add ground beef
- Season with salt, oregano, pepper, and paprika
- Cook until beef is browned and cooked through
- Assemble the Casserole
- Grease a baking dish with olive oil
- Layer pasta and meat mixture alternately
- Whisk together eggs, sour cream, and mayonnaise
- Pour over the layered pasta and meat
- Top with grated cheese
- Bake
- Preheat oven to 180°C (360°F)
- Bake for 25 minutes until golden brown
- Prepare the Salad
- Pour boiling water and wine vinegar over sliced onions
- Let sit for a few minutes, then drain
- Combine with halved tomatoes and diced avocado
- Add torn mozzarella
- Dress with olive oil and lemon juice
- Season with salt, paprika, and oregano
Nutritional Information
Per serving (serves 6):
- Calories: 650
- Protein: 35g
- Carbohydrates: 45g
- Fat: 38g
- Fiber: 4g
- Sodium: 880mg
Timing:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Tips and Tricks
- Cook pasta al dente as it will continue cooking in the oven
- Let casserole rest for 10 minutes before serving
- Use freshly grated cheese for better melting
- Drain ground beef if necessary to reduce excess fat
- Season each layer for best flavor distribution
Variations and Substitutions
- Use ground turkey or chicken instead of beef
- Swap regular pasta for whole wheat or gluten-free
- Replace sour cream with Greek yogurt
- Try different cheese combinations
- Add mushrooms or bell peppers to the meat mixture
Common FAQs
Q: Can I make this ahead of time?
A: Yes, assemble up to 24 hours in advance and bake when ready.
Q: Can I freeze this casserole?
A: Yes, freeze for up to 3 months. Thaw overnight before baking.
Q: What type of cheese works best?
A: A mixture of cheddar and mozzarella provides ideal melting and flavor.
Q: Can I make this vegetarian?
A: Replace meat with mushrooms, lentils, or plant-based ground meat.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container for up to 3 days
- Reheat individual portions in the microwave
- For best results, reheat in oven at 350°F (175°C) until heated through
- Prepare salad fresh before serving
- Store undressed salad components separately
This comforting casserole is perfect for busy weeknights and can easily be doubled for larger gatherings or meal prep. The fresh Mediterranean salad provides a light, refreshing contrast to the rich, cheesy pasta bake.
