Pour canned sloppy joe sauce and these 3 ingredients over uncooked penne pasta into a casserole dish for a hearty dinner you'll crave over and over

This oven-baked 5-ingredient Amish-style sloppy joe casserole is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s hungry at the same time. It has that cozy, church-potluck vibe but with a modern shortcut: you literally pour canned sloppy joe sauce and a few pantry staples right over uncooked penne pasta in a casserole dish, then let the oven do the rest. No boiling pasta, no fancy steps—just a hearty, tangy-sweet, meaty pasta bake that tastes like it simmered all afternoon, even though it didn’t.

Serve this sloppy joe casserole hot, straight from the oven, with a simple green salad or steamed green beans to balance the richness. Garlic bread or buttered dinner rolls are perfect for scooping up the extra sauce. If you like a little contrast, add a side of crunchy dill pickles or a vinegar-based coleslaw for that classic sloppy joe feel in casserole form.

Servings: 6

12 oz uncooked penne pasta (about 3 cups dry)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a little oil.

Spread the uncooked penne pasta evenly in the bottom of the casserole dish. This is your base layer—no need to boil it first.

In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up with a spoon as it cooks. Drain off any excess grease.

Add the canned sloppy joe sauce and beef broth to the cooked ground beef in the skillet. Stir well until everything is combined into a loose, pourable mixture.

Pour the sloppy joe mixture evenly over the uncooked penne pasta in the casserole dish, making sure to cover all the pasta so it can absorb the liquid while baking. Gently press down any exposed pasta with a spoon so it’s mostly submerged.

Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the saucy pasta mixture.

Cover the casserole dish tightly with foil, making sure the foil does not touch the cheese. Bake in the preheated oven for 35–40 minutes, until the pasta is tender when pierced with a fork.

Carefully remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, and return the casserole to the oven uncovered. Bake for another 8–10 minutes, or until the cheese is melted and bubbly and the edges are slightly browned.

Let the casserole rest for 5–10 minutes before serving so it can thicken slightly and is easier to scoop. Serve warm and enjoy that cozy sloppy joe flavor in pasta form.

If you like a little extra texture, stir in 1 cup of frozen corn or a small diced green bell pepper with the sloppy joe mixture before pouring it over the pasta. For a slightly lighter version, swap half of the ground beef for ground turkey or use all turkey. You can also change up the cheese: try a mix of cheddar and mozzarella for extra stretch, or pepper jack for a mild kick. If you prefer a saucier casserole, add an extra 1/2 cup of broth or water before baking. To make this more “Amish casserole” style, top the cheese with 1/2 cup of crushed butter crackers before the final bake for a crunchy, golden topping. This recipe also reheats well—portion leftovers into containers for grab-and-go lunches, and add a splash of water before microwaving to loosen the sauce.