Sloppy Joe Casserole
Sloppy joe casserole has all the tastes of the meaty classic sandwich, made with a flavorful sauce, pasta, and cheese - baked into a one pan casserole. It's, meaty and oh-so cheesy!
Servings: 10 servings
Calories: 475kcal
Ingredients
- 2 pounds ground beef
- ½ cup brown sugar
- 2 Tablespoons chili powder
- 1 cup ketchup
- 15 ounces tomato sauce
- 16 ounces penne pasta cooked and drained
- 8 ounces block cheddar cheese shredded (about 2 ½ cups)
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and spray a 2-quart casserole dish with nonstick cooking spray.
- Cook 16 ounces penne pasta according to package directions.
- While the pasta is cooking, cook the 2 pounds ground beef in a large skillet, breaking into pieces, until no longer pink. Drain well.
- Add the ½ cup brown sugar, 2 Tablespoons chili powder, 1 cup ketchup and 15 ounces tomato sauce. Stir until well combined and allow to simmer on low for 2-3 minutes.
- Add the cooked and drained penne pasta to the sloppy joe mixture. Stir to combine.
- Pour half the sloppy joe mixture into your prepared casserole dish. Top with 1 cup of shredded cheddar cheese. Pour the rest of the sloppy joe mixture into the casserole dish then sprinkle remaining 1 cup of cheese to the top.
- Bake for 15-20 minutes until warmed through and the cheese is melted.
Notes
Substitutions:
Protein - instead of ground beef, you can use ground pork or ground turkey. Pasta - use any pasta you want. Elbow macaroni, ziti, and orecchiette all work well when making baked pasta dishes. To make ahead of time: Assemble casserole as instructed. Cover with plastic wrap and then foil before baking and refrigerate up to three days. When you're ready to bake, allow to sit at room temperature for 30 minutes. Remove plastic wrap and bake at 375 degrees for 25 minutes. To make as a freezer meal: Make as instructed in the note above. Ccover with a layer of plastic wrap and a layer of foil. I like to use plastic wrap in addition to the foil in case the casserole gets poked. If frozen, thaw or if refrigerated, let sit at room temperature for 30 minutes before baking at 375°F for 25 minutes or until heated through. Leftovers: Store, refrigerated in an airtight container or covered with plastic wrap, for 3-4 days. Reheat leftovers in the microwave or in the oven at 325°F, covered with foil.
Protein - instead of ground beef, you can use ground pork or ground turkey. Pasta - use any pasta you want. Elbow macaroni, ziti, and orecchiette all work well when making baked pasta dishes. To make ahead of time: Assemble casserole as instructed. Cover with plastic wrap and then foil before baking and refrigerate up to three days. When you're ready to bake, allow to sit at room temperature for 30 minutes. Remove plastic wrap and bake at 375 degrees for 25 minutes. To make as a freezer meal: Make as instructed in the note above. Ccover with a layer of plastic wrap and a layer of foil. I like to use plastic wrap in addition to the foil in case the casserole gets poked. If frozen, thaw or if refrigerated, let sit at room temperature for 30 minutes before baking at 375°F for 25 minutes or until heated through. Leftovers: Store, refrigerated in an airtight container or covered with plastic wrap, for 3-4 days. Reheat leftovers in the microwave or in the oven at 325°F, covered with foil.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 35g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 658mg | Potassium: 522mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1009IU | Vitamin C: 4mg | Calcium: 204mg | Iron: 3mg
