Beefy Corkscrew Casserole

By John Mitzewich

Beefy Corkscrew Casserole Recipe

Photo © John Mitzewich

Don't let the "screwy" name fool you; this beefy corkscrew casserole recipe is delicious and easy. 

This is a ground beef and pasta bake that
everyone will enjoy.

Makes 8 Servings of Beefy Corkscrew Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 8 oz corkscrew pasta
• 1 lb ground beef
• 1/2 onion, diced
• 2 cloves minced garlic
• 1 jar (28 oz) "your favorite" pasta sauce
• 1 tbsp tomato paste
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 3/4 tsp salt, or to taste
• 1/4 hot red pepper flakes, optional
• 4 oz shredded cheddar cheese
• 8 oz shredded mozzarella cheese

Preparation:

Cook the pasta in salted water, one minute less than directions call for. Rinse, drain, and reserve.

In a Dutch oven, or deep skillet, over medium heat, cook the beef, onion, and garlic until the beef
is no longer pink, and broken into small pieces. Drain any excess fat. Add the pasta sauce, tomato paste, basil, oregano, pepper, and salt. Bring to a simmer. Reduce the heat to med-low, and
simmer for 15 minutes. Transfer into a 13 x 9 inch baking dish. Add the pasta, and all but 1/2
cup of the cheese, and stir thoroughly into the meat mixture.

Sprinkle the top with the remaining cheese. Bake uncovered for 25-30 minutes, at 350 degrees F., until top is golden. Let rest for 10 minutes before serving.