Cheesy Beef Pasta Bake (Print Version)
# Ingredients:
→ Meat & Base
01 -
1 (6 oz) can tomato paste
02 -
1 (10 oz) can diced tomatoes with green chiles (like Rotel)
03 -
1 (14.5 oz) can diced tomatoes
04 -
1 pound of ground beef, as lean as you like
→ Seasonings
05 -
½ teaspoon black pepper
06 -
1 teaspoon salt
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
→ Pasta & Dairy
09 -
1 cup grated parmesan cheese
10 -
2 cups of cheddar cheese, shredded
11 -
1 cup shredded mozzarella
12 -
12 ounces of wide egg noodles
13 -
1 cup sour cream
# Instructions:
01 -
Preheat to 350°F and grease up your biggest 9x13 pan.
02 -
Cook the beef in a big skillet until it's fully browned and crumbly. Dump out the grease afterward.
03 -
Combine all your canned tomatoes, seasoning, and the paste with the beef in the skillet. Let it sit and bubble on low heat for 15 to 20 minutes so everything combines well.
04 -
Boil egg noodles until they're just soft enough. Drain well and stir them into the sour cream so it's all evenly coated.
05 -
Put the creamy noodles on the bottom of your pan, add the meat sauce right on top, then scatter all the shredded cheese over everything.
06 -
Bake it all together for 20 to 25 minutes until the cheese melts, turns bubbly, and gets a bit golden. Take it out and give it 5 minutes to settle before serving.
# Notes:
01 -
Craving creamier noodles? Stir in some pasta water when mixing them with sour cream.
02 -
Let the sauce cook for a longer time, up to 30 minutes, for a deeper, richer balance of taste.