Description
Sloppy joe pasta casserole delivers a hearty midwest comfort meal that combines zesty ground beef with cheesy pasta perfection. Savory flavors blend seamlessly, creating a crowd-pleasing dish you’ll crave for weeknight dinners and potluck gatherings.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) ground beef (lean)
- 3/4 pound (340 grams) pasta (such as farfalle or penne; uncooked)
- 2 cups (480 milliliters) chicken broth
Sauce and Cheese:
- 1 (15.5 ounces / 440 grams) can Manwich sauce (or your favorite sloppy joe sauce)
- 8 ounces (227 grams) Velveeta cheese, cubed
- 1 cup (113 grams) shredded cheddar cheese
Vegetables and Seasonings:
- 1/2 cup (75 grams) diced yellow onion
- 1 cup (142 grams) frozen or drained corn
- Salt, to taste
- Pepper, to taste
Instructions
- Heat oven to 375°F and prepare a 9×13-inch casserole dish with light grease.
- In a large skillet, cook ground beef and onions over medium-high heat until meat is completely browned, then drain excess fat.
- Pour Manwich sauce and chicken broth into the skillet with browned beef, bringing the mixture to a gentle simmer.
- Add uncooked pasta directly into the sauce, stirring frequently to prevent sticking and ensure even cooking for approximately 15 minutes until pasta reaches al dente texture.
- Reduce skillet heat and incorporate cubed Velveeta, stirring until cheese melts completely and creates a smooth, creamy consistency.
- Fold corn into the beef and pasta mixture, ensuring even distribution.
- Transfer entire skillet contents to prepared casserole dish, spreading mixture evenly.
- Sprinkle shredded cheddar cheese across the top of the casserole.
- Cover dish with foil and bake for 15 minutes until cheese is fully melted and edges are bubbling.
- Remove from oven, let rest for 3-5 minutes, then garnish as desired and serve hot.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner, vegetarian-friendly version that still packs big flavor.
- Enhance nutrition by adding extra vegetables like diced bell peppers or zucchini during the browning stage for added texture and vitamins.
- For a spicier kick, mix in some diced jalapeños or sprinkle red pepper flakes before baking to elevate the flavor profile.
- Prep this casserole ahead of time and refrigerate overnight, allowing flavors to meld and making weeknight dinner a breeze.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 491 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg