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Lamb casserole with peppers and macaroni recipe

Lamb casserole with peppers and macaroni recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni

This Italian-style casserole is ideal for a special family dinner – it can be put in the oven well in advance, leaving time to do other things. Don't worry if you get delayed, as the lamb improves with longer cooking. Serve with ciabatta.

34 people made this

IngredientsServes: 4

  • 1 tbsp extra virgin olive oil
  • 500 g (1 lb 2 oz) lean lamb neck fillet, trimmed of fat and sliced
  • 250 g (8½ oz) shallots, halved or quartered
  • 1 carrot, cut into large dice
  • 2 celery sticks, thickly sliced
  • 2 red peppers, seeded and cut into large dice
  • 2 garlic cloves, chopped
  • 1 can chopped tomatoes, about 400 g
  • 200 ml (7 fl oz) dry white wine
  • juice of 1 lemon
  • 3 bay leaves
  • 2 tsp light soft brown sugar
  • 340 g (12 oz) macaroni
  • salt and pepper
  • To garnish
  • grated zest of 1 lemon
  • 4 tbsp chopped parsley

MethodPrep:25min ›Cook:1hr30min ›Ready in:1hr55min

  1. Preheat the oven to 180°C (350°F, gas mark 4). Heat the oil in a large flameproof casserole, add the slices of lamb and fry over a high heat for 5 minutes or until evenly browned, turning the pieces several times.
  2. Add the shallots, carrot, celery, red peppers and garlic and fry for 3–4 minutes or until softened. Add the tomatoes with their juice, the wine, lemon juice, bay leaves and sugar, and season to taste. Stir well and bring to the boil, then stir again. Cover the casserole with its lid, transfer it to the oven and cook for 1 1/4 hours or until the lamb is tender.
  3. When the lamb is nearly done, drop the pasta into a large saucepan of boiling water. When the water returns to the boil, cook for 10–12 minutes, or according to the packet instructions, until al dente. Drain and stir into the lamb, then taste for seasoning. Serve hot, garnished with grated lemon zest and chopped parsley.

Some more ideas

Diced lean boneless leg of lamb or trimmed shoulder can be used instead of neck fillet. * For a Greek lamb and pasta casserole, fry 500 g (1 lb 2 oz) minced lamb with 1 sliced onion in a non-stick frying pan, without any fat. Drain in a sieve so that fat from the lamb can be discarded, then put the meat and onion in a large saucepan. Add 2 tsp crushed coriander seeds and 2 chopped garlic cloves and cook for 1 minute, then stir in 200 ml (7 fl oz) dry white wine, 300 ml (10 fl oz) lamb or vegetable stock, 2 tbsp tomato purée and salt and pepper to taste. Cover and simmer for 30 minutes, stirring occasionally. Add the juice of 1 lemon with the cooked macaroni, then taste for seasoning. Top with 200 g (7 oz) cooked shelled broad beans tossed with 2 tbsp each chopped fresh mint and parsley. * Other pasta shapes such as fusilli (spirals) or conchiglie (shells) can be used.

Plus points

Red peppers are an excellent source of vitamin C – weight for weight they contain over twice as much as oranges. They also provide good amounts of carotenoids and bioflavonoids – both antioxidants that help to protect against heart disease and cancer. * When vegetables are cooked in a casserole they take on the flavour of the sauce, so it is a good way to encourage children to eat them. For very fussy children, scoop out the meat with a draining spoon and disguise the vegetables by puréeing them with the sauce.

Each serving provides

A, B1, B6, B12, C, E, folate, niacin, zinc * B2, iron, selenium * potassium

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Really good recipe. The only alterations I made were to omit the celery (simply due to personal preference) and to use diced lamb instead of neck fillet. This has lovely flavours and is a nice meal for the whole family. One slight drawback is the amount of time it takes to cook, but at least once it's prepared you can leave it and get on with other things. Recommended.-29 May 2009

Family loved it! And if the husband loves it then it really IS good!!!-04 Feb 2017

Loved this recipe. Let it cook for ages and added black olives and spinach at the end. Also added a sprig of rosemary yum yum.........-16 Oct 2014


  • 1 (2 pound) spaghetti squash, halved and seeded
  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • ½ small chopped red onion
  • 2 red bell peppers, seeded and diced
  • 5 cloves garlic, chopped
  • 1 tablespoon dried basil
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 12 ounces ricotta salata cheese, crumbled
  • 12 pimento-stuffed green olives, sliced
  • 1 (15 ounce) can tomato sauce

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Poke holes in the skin of the squash, and place onto the baking sheet cut-side down. Bake in the preheated oven until soft, about 1 hour. Turn the squash cut-side up, and allow to cool until cool enough to handle, about 30 minutes.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 7 minutes. Once browned, remove the lamb from the skillet and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Stir in the onion and bell peppers, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, basil, rosemary, and oregano. Season to taste with salt and pepper (remember that the ricotta salata is very salty). Continue cooking and stirring until the flavor of the garlic has mellowed, about 3 minutes more.

Scrape the flesh of the warm spaghetti squash into a large bowl. Separate the strands of the squash with a fork, and season with salt and pepper to taste. Place half of the squash into a 9x13 inch baking dish. Evenly spread with half of the lamb, half of the red pepper mixture, half of the olives, sprinkle with half of the cheese, and spread with half of the tomato sauce. Repeat the layers using the remaining squash, lamb, red pepper mixture, olives, cheese, and tomato sauce.

Bake the casserole in the preheated oven until hot and bubbly, about 30 minutes.


Lamb Cacciatore Recipe – Italian Home Cooking

Some people refer to Lamb Cacciatore as Italian peasant food. If so, the peasants eat like kings! As with traditional cacciatore, the lamb is flavored with sweet onion, garlic, mushrooms, and bell peppers. Serve over linguine or pasta of choice for a hearty meal.

You will need a very large heavy, deep skillet (I prefer hard-anodized) with a lid or a large Dutch oven for this recipe. Recipe may be halved. You may also wish to try this with beef or pork.

Lamb Cacciatore Recipe

Combine garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Sprinkle over lamb and toss to coat.

Heat a large, heavy, deep skillet over medium-high heat until very hot. Add olive oil and swirl to coat pan. Quickly brown the lamb in batches, taking care not to crowd the pan. Remove browned lamb to a bowl and add red wine to the hot pan. Cook 3 minutes, scraping all the browned bits from the bottom.

Add tomato sauce to the red wine in the pan, swirling to combine. Return browned lamb with any accumulated juices to the skillet.

• You Might Also Like: Crockpot Lamb Shanks Recipe

Add sweet onions, mushrooms, garlic, and rosemary. Gently toss to combine with the sauce. Bring to a gentle boil, cover, and reduce heat to low. Let cacciatore simmer 1 to 1-1/2 hours, stirring every 15 minutes, until lamb is fork tender. Add bell peppers and cook an additional 15 minutes or until peppers are soft to your liking. (I prefer mine al dente.)

Taste and add additional kosher salt and pepper as needed. If sauce is too thick, add a bit of the pasta water or plain hot water. Remove rosemary sprigs before serving.

Serve lamb cacciatore over linguine or other large pasta. Sprinkle with chopped parsley, if desired.


Recipe: Lamb and Vegetables, well mainly Potatoes Yummy

Lamb and Vegetables, well mainly Potatoes – Place the potatoes in the bottom of the roasting pan and make a well in the center. Be sure to baste the potatoes and the lamb with pan juices while they are cooking. Lamb chops (lamb ribs/ shoulder) with potatoes and vegetables (tomatoes and onions) in oven see also: Mashed potatoes with lamb chops. Think about topping off a baked pasta or vegetable dish, such as macaroni and cheese, or eggplant parmigiana with some bread crumbs.

Potatoes with meat, usually lamb or mutton, in a stew-like gravy. A typical South Indian snack prepared with potatoes or other vegetables. The lamb comes out juicy and tender and the vegetables cook together nicely. Yummy Lamb and Vegetables, well mainly Potatoes recipe and approach is just a culmination of the small recommendations I have realized over the past 7 years. Lamb and Vegetables, well mainly Potatoes happens to be a week-end cooking task, which is to state you may need a handful of hours to accomplish it, but after you have got the strategy down you can cook several group at the same time for household picnics or simply to possess cool areas to eat from the ice box on a whim.

In this morning, I am going to show you making Lamb and Vegetables, well mainly Potatoes DIY with simple ingredients, just like Chinese restaurants. My Lamb and Vegetables, well mainly Potatoes recipe is the greatest on the planet!

I may also show you how to use up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for your family!

I attempted using slightly less water than normal, that has been suggested elsewhere. It served only a little sometimes, but other times, I had to add more and more water whilst the quinoa was cooking. Then, the dry quinoa soaked up way an excessive amount of the dressing I included later.

Why Lamb and Vegetables, well mainly Potatoes?

Whether your home is all on your own or are a busy parent, locating the time and energy to organize home-cooked foods may seem just like a overwhelming task. By the end of a stressful day, eating dinner out or buying in may sense like the fastest, easiest option. But ease and processed food may take a substantial toll in your mood and health.

Eateries frequently offer more food than you ought to eat. Several restaurants function amounts which can be 2-3 situations greater compared to suggested nutritional guidelines. This encourages you to eat a lot more than you’d in the home, adversely affecting your waistline, blood pressure, and risk of diabetes.

Whenever you prepare your own foods, you’ve more get a handle on over the ingredients. By preparing for yourself, you can make sure that you and your loved ones eat fresh, wholesome meals. This assists you to appear and feel healthy, raise your power, support your fat and mood, and improve your sleep and resilience to stress.

You can cook Lamb and Vegetables, well mainly Potatoes using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lamb and Vegetables, well mainly Potatoes:

  1. Prepare of Lamb mixture.
  2. Prepare 1 teaspoons of granulated garlic powder.
  3. It’s 1 of large onion.
  4. You need 1/2 teaspoon of ground black pepper.
  5. You need 1 tablespoons of dried rosemary.
  6. Prepare 1 pound of ground lamb.
  7. Prepare 1 pound of carrots.
  8. It’s 1 cup of diced potatoes.
  9. It’s of Throughout.
  10. You need To taste of kosher salt.
  11. Prepare of Layers.
  12. You need 2 tablespoons of self rising flour.
  13. It’s 2 pounds of potatoes.
  14. Prepare 2/3 cup of grated Parmigiano reggiano cheese divided.

You don't need rice or bread with this because the potatoes and eggplant provide enough starchiness. Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil. Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce.

Lamb and Vegetables, well mainly Potatoes instructions:

  1. Preheat oven to 400 degrees Fahrenheit. Dice the onion. Slice the carrots.
  2. I used 2 types of potatoes rose golden, and new red potatoes. Slice them thinly. Add to water and boil till just fork tender or tender..
  3. Dice the potatoes add all the ingredients for the lamb mixture, to a pan with the lamb. Season with a little salt. Add one cup of the water that the potatoes were boiled in to the lamb mixture. Cook till vegetables are tender..
  4. Add a layer of the boiled sliced potatoes to the bottom of a loaf pan. Then add to sides. Add 1 tablespoon of flour. And 1/2 the cheese. Make sure to salt the potatoes a bit, remembering the cheese will taste a bit salty also..
  5. Add a good layer of lamb mixture to the top. Add more flour..
  6. Add another layer till to the top. Just have the rest of the cheese on top. Bake 45 minutes..
  7. Serve I hope you enjoy.

Roasted vegetables, with their rustic, earthy flavors tend to partner well with. Root vegetables rule the season, sweet carrots and parsnips, turnips, and the happily named Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all Cassava, bonita, potatoes, taro, asian sweet potatoes, green plantains and calbaza are all good. We think potatoes are the perfect side for lamb. But truly, most root vegetables would work well here. In fact, get fancy and do a medley of root Add potatoes.

It’s cheaper to consume junk food than Lamb and Vegetables, well mainly Potatoes

Initially glance, it could look that eating at a junk food restaurant is less costly than making a home-cooked meal. But that is seldom the case. A examine from the College of Washington School of Public Health unmasked that folks who make in the home generally have healthy overall diet plans without larger food expenses. Still another examine discovered that repeated house chefs spent about $60 monthly less on food than those that ate out more often.

I do not know how to cook Lamb and Vegetables, well mainly Potatoes

  • If you’re intimidated by the chance of organizing a home-cooked supper, it’s important to keep in mind that cooking is not an correct science.
  • It’s usually completely OK to omit an ingredient or alternative a very important factor for another Lamb and Vegetables, well mainly Potatoes.
  • Search online or buy a basic cookbook for easy recipe ideas.
  • Much like any such thing, the more you make, the higher you’ll become. Even though you are an entire beginner in your kitchen, you’ll shortly grasp some rapid, balanced meals.

What recipes should I use for Lamb and Vegetables, well mainly Potatoes?

Simple oils like canola, vegetable and peanut oil have larger smoke factors, creating them suitable for baking chicken. Find out about choosing the best gas for frying.

What should and mustn’t be done when preparing Lamb and Vegetables, well mainly Potatoes

  • Ensure everything is freezing in a sealable jar or bag.
  • Beef specifically needs to be correctly wrapped.
  • Make bread straight from fridge, anti-waste plan urges.
  • Remember that anything that’s a high water content, like lettuce, will not be a similar following being freezing and then defrosted.
  • Make an effort to freeze every thing when at its freshest. Defrost meat thoroughly before preparing, but other things such as for instance bread for toasting may be baked right from the freezer.
  • Never refreeze raw meat that’s been freezing and then thawed – you are able to, but, freeze baked beef that has been icy when raw.
  • Make sure the fridge isn’t loaded therefore whole that air can’t circulate.

Strategies for getting started!

Begin with fresh, balanced ingredients. Cooking sugary goodies such as brownies, cakes, and cookies won’t help your health or your waistline. Likewise, putting too much sugar or salt may change a healthier home-cooked meal into an harmful one. To make sure your meals are great for you along with being delicious, begin with balanced ingredients and flavor with spices rather than sugar or salt.

Stock on staples. Components such as grain, pasta, olive oil, spices, flour, and stock cubes are staples you’ll probably use regularly. Maintaining cans of tuna, beans, tomatoes and bags of freezing vegetables available could be beneficial in rustling up rapid meals when you’re forced for time.

Provide your self some leeway. It’s ok to burn the rice or over-cook the veggies. Following a few tries it are certain to get simpler, quicker, and nicer!


Our Favorite New Casserole Recipes

Combine buttery croissants with PB&J and you've got the gist of this grown-up breakfast casserole. It's a bit like a baked French toast, but instead of bread, you use cubed mini croissants, and the milk mixture also includes almond butter, vanilla extract, cinnamon and nutmeg. Strawberries and a little strawberry jam give it sweetness (or you could use Concord grapes), and then you bake everything into a glorious, golden pudding that your high school cafeteria could only dream of serving.

A good, old-fashioned stick-to-your-ribs meal, biscuits and gravy originated in the South—and now, Grier takes it to the Mediterranean by infusing the dish with bright flavors. She starts by browning breakfast pork sausages (or, you can try lamb sausage, which also goes nicely with the other ingredients here), and adds flour, oregano, garlic, cumin and milk to make her gravy. Then come the biscuits, which you brush with melted butter that you've stirred a bit of dried oregano into. Bake until the rounds are fluffy and then scatter halved grape tomatoes and kalamata olives, crumbled feta and chopped fresh mint over the top before digging in.

There's an unexpected spin to this light, flavorful and supereasy shrimp and zucchini bake. Rather than slicing or chopping the squash, you spiralize it, turning the veg into fettucini-like noodles. Mix them with shrimp that's gotten the "scampi" treatment (that is, cooked with garlic, shallots, wine and lemon juice) and pour it all into a baking dish with lemon-pepper-panko crumbs then bake 15 minutes, until the panko is golden-brown. The finished dish is lively and warming—and healthy, too.

We don't typically see Asian flavors in casseroles, yet this Thai spin on a chicken and rice bake proves that they can be downright delicious. The comforting supper begins in the usual way, with a roux—but curry paste, chili garlic sauce, grated ginger and garlic lend the sauce a gentle spice and depth. In addition to the chicken and rice, there are also sautéed orange bell peppers and onions, and once everything has baked together, you garnish it with chopped cilantro and sriracha for brightness and spice.

One small change, and jambalaya, the filling meat, vegetable and rice dish that's well known in Creole and Cajun cuisines, tastes completely different. The switch here is spaghetti in the place of rice (though you can also swap in penne, elbow macaroni or rigatoni). It's untraditional, sure, but surprisingly tasty. You first sauté onion and celery, then stir in pieces of andouille sausage. In go garlic, Cajun seasoning and slices of chicken breast. Next come diced tomatoes, heavy cream and shredded cheddar, which simmer into a thick sauce. Separately, you cook spaghetti, and then mix everything together—plus a few eggs, to help bind it—transfer it all to a skillet and bake 20 minutes, until the top is golden-brown.


Casseroles for Every Taste

When supermarket display bins are overflowing with copper-fleshed sweet potatoes, turn to this easy, make-ahead recipe from the new book Sunday Casseroles: Complete Comfort in One Dish. It combines the versatile tuber (which adds a gorgeous hue) with saut??ed chicken breasts seasoned with sage and thyme, onion and bacon, plus a creamy white sauce. Author Betty Rosbottom says if you can find sweet potatoes that are actually labeled "yams," use them they have the darker skin and richer-colored flesh that are perfect for this meal.

Lazy cooks, rejoice: Baking risotto in the oven instead of cooking it on the stovetop is totally doable, as this simple recipe from Sunday Casseroles shows. It ends up more tender and less al dente, but it's no less delicious. With roasted butternut squash, grated Parmigiano cheese and fresh sage, it's a wonderful one-dish meal you can make without the need for constant stirring and monitoring.

Italian-American cookbook author Lidia Bastianich says a bubbling casserole of shell-shaped pasta stuffed with ricotta is something everyone in her family, from kids to grandmothers, loves. If you're going to make the dish ahead of time, place four to six shells in each container, ladle sauce over them and seal. They'll keep in the freezer for up to two months.

A no-fuss, delicious and different spin on meat-with-carbs, Rosbottom's Middle Eastern-spiced dish starts with petite meatballs made from ground lamb and seasoned with Moroccan spices. You nestle them into a baked rice pilaf during the last few minutes of cooking, and the golden yellow rice (scented with saffron) gets bright pops of color from red bell pepper.

Crystal Cook and Sandy Pollock—better known as the Casserole Queens—have yet to meet a skeptic who isn't converted by their chicken potpie. Beyond the usual roasted chicken and vegetables, this version has white wine, tarragon and shallots.

Cook's Aunt Joan oozed charm and elegance, and this dish, inspired by one of her recipes, practically does the same. This take on the well-known chicken-and-broccoli casserole is perfect for a dinner party since each portion comes wrapped in its own crepe. It goes well with a crisp white wine like a Sauvignon Blanc.

Stuffed peppers were big in the '50s and '60s, but all these years later, we still love the novelty of getting an individually sized bell pepper neatly packed with savory stuffing on our plate.

Golden brown cornbread tops this homey mixture of chicken, peas, potato and carrots.

Julia Child's Boeuf Bourguignon is one of the most delicious beef dishes ever created. It takes some time to make, but you can prepare it completely ahead, and it only gains in flavor when reheated.

Darren McGrady—who was the personal chef for Queen Elizabeth II Diana, Princess of Wales and Princes William and Harry for 15 years—says this cottage pie (also known as shepherd's pie) is Prince William's all-time favorite entrée.

Rocco DiSpirito's new version of enchiladas relies on healthy foods like bright-tasting tomatillos and cilantro for flavor instead of full-fat cheese and sour cream.

Zucchini, cardamom, cumin, cinnamon, cayenne, beef and lamb come together in an exotic take on meatloaf.

For nights when you don't even have the energy to make a vegetable to go with your casserole, we recommend this classic dish spiked with broccoli and sun-dried tomatoes.

This update to the classic mac 'n' cheese will work with any semihard cheese but is particularly good with an international blend of French Mimolette, aged Dutch Gouda and American Vella dry Jack.

Whole wheat pasta, Greek yogurt and butternut squash add flavor to this lightened-up version of mac 'n' cheese—without the extra calories.

So simple and familiar—a sweet-potato dish that's bright orange and plenty sweet—this is the side dish that keeps on giving.

These scalloped potatoes are made with broth, not milk, and get extra flavor from a sun-dried tomato pesto.

Nutritionist-turned-chef-turned-greenmarket-champion Laura Pensiero incorporates mushrooms, fresh herbs and two full heads of radicchio into this lasagna.

You can stock nearly all of the ingredients for this baked spaghetti dish—from canned tomatoes to whole wheat pasta—in your pantry so you can make a healthy dinner without taking an extra trip to the supermarket.

Make this dish while you can still get locally grown peppers and tomatoes. With shrimp, crabmeat, sea scallops and flaky white fish such as snapper or cod, it's a hearty, warm stew, begun on the stove top and finished off in the oven.

Paella may not be the first thing that comes to mind when you think casserole, but it is a one-dish wonder that deserves a place with the classics. The dish is a blank canvas this recipe calls for chicken, sausage, shrimp, clams, peas and asparagus—but you can add any fish, meat or vegetables to this dish and call it your own.


Meat Casseroles

Casserole of Lamb and Mushrooms
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering.
Ingredients

1kg lamb knuckles in 2,5cm slices

Salt and milled black pepper

300g mushrooms, wiped and sliced

1 sprig fresh rosemary needles, chopped

1 bay leaf
Method

Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs
Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
Ingredients

200ml plain drinking yoghurt or buttermilk

375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed
Method

Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.


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There’s nothing fancy about this simple and comforting casserole, but it’s guaranteed to satisfy the kids as well as the adults in the house. Onions and bell peppers are sautéed with garlic, paprika, oregano, and ground beef, then tomatoes, tomato paste, chicken broth, and milk are stirred in with a little flour to thicken the sauce. Add in cooked elbow macaroni and some cheese, pile it into a casserole dish, top with more cheese, and bake until bubbly. All you’ll need is a green salad on the side.


Easy Casserole Recipes

Fill bakeware with hearty veggies, creamy sauces and plenty of meat for an easy one-dish dinner.

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Tuna Noodle Casserole

Kelsey tosses olive oil-packed tuna in a fragrant sherry-soy sauce instead of canned mushroom soup for a sophisticated take on the after-school classic.

Sloppy Joe and Macaroni Casserole

Combine two childhood classics in one casserole with Rachael's hearty, easy-to-eat mash-up. Serve it bubbling hot from the oven and top with chopped dill pickles for bright tang.

Chicken Tetrazzini Casserole

This dish is named after the Italian opera star Luisa Tetrazzini, who lived on both American coasts. Rachael puts her spin on this adaptable dish by combining herb-poached chicken with a sherry and mushroom cream sauce, then topping it with a few grates of aromatic nutmeg.

Cheesy Mushroom and Broccoli Casserole

Shiitake mushrooms give Sunny's two-cheese casserole earthy undertones while cooked rice and broccoli add hearty texture.

Make-Ahead Paella Casserole

A pinch of saffron and a splash of sherry provide subtle richness and body in this famous Spanish rice dish. Stocked with chorizo, cod and plump shrimp, Rachael's version is a truly hearty one-pot wonder.

Sirloin Shepherd's Pie

Traditionalists might be surprised by Nadia G.'s potato chip crust, but this unconventional topping adds welcome crunch to her modern casserole filled with creamed corn and mashed yams.

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

After cooking this thick chicken-and-veggie stew in one pot, ladle it into ramekins or cocottes and finish off the individual pot pies by baking them beneath timesaving puff pastry crusts.

Lazy Man's Lasagna

David Rocco’s easy béchamel and five-minute tomato sauce — which he loads with ground meat, chili peppers and celery to form a hearty Bolognese — serve as the base of this cheesy Italian casserole. Simply layer the sauces on sheets of dried pasta and let the oven work its bubbling magic.

Baked Croissant French Toast Casserole

Day-old croissants become new again when tucked inside Nadia G.'s rich breakfast casserole. She dots the dish with dried blueberries and tops it with slices of a complex compound butter infused with sweet, caramelized shallots and toasted hazelnuts.

Baked Corn Pudding

Sunny's easy-prep pudding requires just a handful of ingredients and frozen corn to produce a golden-brown and bubbling side dish. Add in chopped jalapeno if you prefer your custard on the spicy side.


Ground Beef Pasta Casserole

Ground Beef Pasta Casserole : This beefy pasta casserole is a super easy one pan ground beef dish that’s filled with peppers, onions, and wonderful flavors your family will love!

Ingredients

  • 2 pounds of ground beef
  • 1 large onion, chopped
  • 1/2 green bell pepper, chopped
  • 3 cans of diced tomatoes
  • 2 tsp. chili powder
  • 1/2 tsp. sugar
  • 2 cups uncooked elbow macaroni
  • 1 cup mozzarella cheese, shredded
  • salt and pepper, to taste

To make this one, you’ll need a large pan.

I use my dutch oven for this one. I like that it’s deep enough, and with the heavy duty lid, it keeps it nice and hot to steam up the pasta perfectly.

Just saute bell pepper and onions in a little oil, then add ground beef. Cook the ground beef until it’s no longer pink and drain.

After that, I add the cans of tomatoes, chili powder, sugar, and salt and pepper. I then bring it all to a boil, reduce the heat and let it simmer on the stove for about 3 to 5 minutes.

Stir in the macaroni noodles and cover, simmering until the pasta is tender.

Finally, sprinkle with some shredded mozzarella cheese and it is ready to serve.

So I add just a bit of olive oil to the bottom of my pan and saute my onions and bell pepper for a minute or two. Then I add the ground beef and cook until it’s no longer pink. After that, I add the tomatoes, chili powder, sugar, and salt and pepper.

I then bring everything to a boil, then reduce heat and let it simmer for 3-5 minutes. Stir in the macaroni noodles and cover, simmering until pasta is tender. And finally I sprinkle with mozzarella cheese. It’s quite a delicious comfort food favorite.

I have included all of the ingredients and detailed instructions on how I make this ground beef pasta casserole recipe in the printable recipe card, so for a printable version of this Ground Beef Pasta Casserole recipe, just scroll to the bottom of the page. It’s really a super easy dish that’s hearty and filled with flavor. And even better served the next day.

Other Recipes You May Enjoy

Cheesesteak Sloppy Joes : Here’s an easy ground beef recipe that gives you all the wonderful flavors of a Philly Cheesesteak. It’s loaded with fresh mushrooms, onions, and peppers–and of course, yummy cheese!

Ham Hash Brown Casserole : This cheesy ham hash brown casserole recipe is a creamy family favorite that’s filled with lots of cheddar cheese.

Sausage and Gravy Casserole : This sausage and gravy casserole recipe is a crowd-pleasing favorite. It’s filled with ground breakfast sausage, creamy country-style gravy and topped with a flaky biscuit crust.