Is there anyone who doesn’t love a creamy, cheesy, baked pasta? I know my family does! I made this recipe for last Sunday’s church potluck. Baked pasta dishes are great for Sunday dinners. You can make the entire thing the day before and bake it the next day. For me, I can bake it before church in the morning and leave it in the warmer in the church kitchen. Super easy!
You can use whatever pasta you like. I tend to think a tube shape works the best. Something like rigatoni, ziti, mostaciolli, or anything else where the sauce & meat mixture can hideout inside the tube. Cheesy, gooey, delicious!
- 1 pounds ground beef, cooked and drained
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red or yellow pepper
- 1 heaping teaspoon dried basil
- 1 heaping teaspoon oregano
- 1 heaping teaspoon parsley flakes
- 1 heaping teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 1 pound rigatoni or penne pasta
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup cottage cheese
- 1 can (28 ounces) crushed tomatoes, un-drained
- 1- 6 ounce tomato paste
- 3/4 cup beef broth
- 3 cups shredded mozzarella cheese
In a large saucepan, cook the ground beef, onion, peppers and seasonings in oil until cooked through.
Add garlic; cook 1 minute longer.
Cook pasta according to package directions.
In separate bowl, combine softened cream cheese, sour cream, cottage cheese, and half of the mozzarella cheese.
Meanwhile add crushed tomatoes and tomato paste, and beef broth to ground beef mixture.
Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with beef mixture.
In a 9×13 baking dish, layer half of the pasta mixture, then half the cream cheese mixture. Repeat layers.
Sprinkle with remaining mozzarella cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.