This oven baked 5-ingredient Amish-style sirloin noodle bake is the kind of dependable supper that makes a busy evening feel a little easier. Everything comes together right in one ceramic baking dish, with dry angel hair pasta, crumbled ground sirloin, and a few pantry-friendly ingredients baking into a cozy, hearty meal. It has that simple, old-fashioned comfort so many home cooks love, and it is especially handy when you want something filling without standing over the stove.
This bake is satisfying on its own, but I like to serve it with buttered green beans, a crisp garden salad, or simple peas for a little color on the plate. Warm dinner rolls or thick slices of bread are wonderful alongside it for catching any extra sauce, and if you want to round things out for company, a dish of applesauce or pickled beets gives it a nice homespun touch.
Oven Baked 5-Ingredient Amish Sirloin Noodle Bake
Servings: 6
Ingredients
1 pound ground sirloin
Directions
1. Preheat the oven to 375°F and lightly grease a medium ceramic baking pan.
2. Spread the dry angel hair pasta evenly in the baking pan, breaking it into shorter pieces if needed so it fits in an even layer.
3. Crumble the raw ground sirloin evenly over the pasta so the meat is distributed across the dish.
4. Pour the pasta sauce and water evenly over the top, making sure the pasta is mostly covered. Cover the pan tightly with foil.
5. Bake for 30 minutes, then remove the foil, stir gently to separate the noodles, and sprinkle the mozzarella cheese evenly over the top.
6. Return the pan to the oven and bake uncovered for 10 to 15 minutes more, until the noodles are tender, the beef is fully cooked, and the cheese is melted and bubbly. Let the casserole rest for 5 to 10 minutes before serving.
Variations & Tips
For picky eaters: Use a smooth, familiar pasta sauce and chop the cooked casserole lightly with a spoon when serving so the noodles are shorter and easier for little ones to manage.
Cheesier version: If your family loves extra cheese, stir in 1/2 cup mozzarella during the last stir and add another generous handful on top before the final bake.
Add a vegetable: A layer of drained mushrooms or a sprinkle of finely diced onion can go into the pan with the sauce if you want to stretch the meal a bit while keeping the prep simple.
Prevent dry spots: Make sure the pasta is as evenly covered with liquid as possible before baking. If your casserole looks a little dry when you uncover it, add a small splash of hot water before the final bake.
Make-ahead note: You can assemble the dish a few hours ahead, cover it, and refrigerate it. When ready to bake, let the pan sit at room temperature for about 20 minutes so the ceramic dish does not go straight from cold to hot.
