Description
A comforting cheeseburger pasta casserole made with lean ground beef, rotini, diced tomatoes, Dijon mustard and reduced-fat cheddar , baked until melty and topped with chopped dill pickles.
Ingredients
Scale
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- 2 cups (6 oz / 170 g) uncooked rotini pasta
- 2 tsp olive oil
- 1 ½ cups finely chopped onions
- 1 clove garlic, finely chopped
- 1 lb (95% lean) lean ground beef
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 28 oz diced tomatoes
- 2 tbsp Dijon mustard
- 2 cups reduced-fat grated cheddar cheese
- ¼ cup chopped dill pickles
Instructions
- Step 1: Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9 x 13 inch baking dish with cooking spray to prepare it for the casserole.
- Step 2: Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, typically about 8-10 minutes. Drain the pasta well in a colander.
- Step 3: Sauté Onions: While the pasta cooks, heat 2 teaspoons of olive oil in a large skillet over medium-low heat. Add the finely chopped onions and cook until softened and sweet, about 5 minutes.
- Step 4: Cook Garlic: Add the finely chopped garlic to the softened onions and cook for 30 seconds until fragrant, making sure not to burn the garlic.
- Step 5: Brown the Beef: Add the lean ground beef to the skillet with onions and garlic. Increase the heat to medium-high and cook stirring occasionally until the beef is browned. Season with ¾ teaspoon salt and ½ teaspoon black pepper during cooking. This should take about 5-7 minutes.
- Step 6: Mix in Sauces: Stir in 2 tablespoons of tomato paste, then add the 28 ounces of diced tomatoes and 2 tablespoons Dijon mustard. Mix well to combine everything evenly.
- Step 7: Simmer Mixture: Let the beef and tomato mixture bubble gently until it thickens slightly, about 2 minutes.
- Step 8: Combine Pasta & Meat: Toss the cooked and drained pasta into the beef mixture until all the pasta is evenly coated with sauce and beef.
- Step 9: Prepare Baking Dish: Spread the pasta and meat mixture evenly into the prepared 9 x 13 inch baking dish.
- Step 10: Add Cheese: Sprinkle 2 cups of reduced-fat grated cheddar cheese evenly over the top of the casserole.
- Step 11: Bake: Place the casserole in the preheated oven and bake for about 15 minutes until the cheese is melted and bubbly. Look for the cheese to turn lightly golden to indicate it is ready.
- Step 12: Garnish & Serve: Remove the casserole from the oven and sprinkle ¼ cup chopped dill pickles over the top before serving. This adds crunch and tang to the finished dish.
Notes
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- Storage Tips: Room Temperature: Store any leftover casserole in an airtight container at room temperature for up to 4 hours to maintain texture and flavor safely. Refrigeration: Keep leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving. Freezing: Wrap the casserole tightly with plastic wrap and aluminum foil, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Expert Tips: Cook pasta only 8-10 minutes for perfect al dente texture; overcooking may cause mushiness. When browning beef, use medium-high heat and stir occasionally for 5-7 minutes to ensure even cooking and flavor development. If cheese does not melt adequately, cover the casserole dish with foil for the first 10 minutes of baking, then remove foil to brown the cheese on top. For a drier casserole, reduce diced tomatoes to 14 ounces to balance moisture. If the mixture is too thick before baking, stir in ¼ cup vegetable broth to improve consistency.
- Reheating Instructions: Reheat casserole in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or until cheese is bubbly and hot. Cover with foil during reheating to prevent drying out if needed.
- Serving Suggestions: Serve this casserole with garlic bread or a fresh garden salad for a balanced meal. Roasted vegetables or simple coleslaw are excellent side options that add crunch and flavor. Top with extra ketchup or mustard for added zest. Garnish with sliced green onions or crispy bacon bits to enhance flavor further.
- Recipe Variations: Substitute elbow macaroni for rotini pasta for a slightly different texture. For gluten-free version, use gluten-free elbow pasta to maintain a similar pasta feel. Use yellow mustard in place of Dijon mustard for a milder tang. Swap reduced-fat cheddar with sharp cheddar for richer flavor but higher fat content.
- Ingredient Notes: Choose lean ground beef (80/20 ratio is recommended for optimal flavor and texture). Use freshly shredded cheddar cheese for better melt and flavor; pre-shredded cheese may contain anti-caking agents that affect melting. Select firm, fresh yellow onions to add natural sweetness to the dish. Mince fresh garlic finely using a knife to avoid bitterness caused by garlic presses when cooking. Opt for dill pickles for their tangy crunch, which complements the savory beef and cheese well.
- Nutrition Facts (per serving): calories: Not specified; sugar: Not specified; sodium: Not specified; fat: Not specified; saturated_fat: Not specified; unsaturated_fat: Not specified; trans_fat: Not specified; carbohydrates: Not specified; fiber: Not specified; protein: Not specified; cholesterol: Not specified.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified