This hearty dish is something I like to make after a long hike or some type of strenuous activity. The recipe below is perfect for regenerating all those muscles. It takes less than hour to put together. I like to boil the pasta while I'm browning the beef. They finish around the same time then it all goes into the oven.
In this recipe we brown the ground beef with onions and garlic to really build flavor. Then we add in carrots and celery and let them cook until tender. Next we add in spices, tomatoes and cooked pasta, top it all off with parmesan and mozzarella and after 25 minutes in the oven you have fully satisfying meal.
beef and pasta casserole
1 pound lean ground beef
1 medium onion, small diced
4 cloves garlic, minced
salt and pepper to taste
3 cups peeled and small diced carrots
3 cups small diced celery
1 28 oz can chopped tomatoes
1 cup low sodium beef broth
2 whole bay leaves
1 tsp dried oregano
1 tsp dried basil
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
2 cups ditalini pasta cooked al dente according to package (or similar shape)
1 cup grated Parmesan cheese
1½ cup shredded mozzarella
Preheat oven to 375°F
Brown beef in a saute pan with onions and garlic. Season with salt and pepper. Drain excess oil.
Add into the beef carrots and celery. Cover and cook until carrots are tender.
Transfer beef mixture into a casserole dish.
Add in everything from chopped tomatoes to pasta into casserole and mix well with beef mixture.
Sprinkle parmesan and mozzarella on top then bake in oven for 25 minutes or until cheese is golden brown and bubbly.