The Recipe
A hearty baked casserole combining ground beef, vegetables, pasta, and savory tomato sauce, topped with cheese—perfect for comforting family dinners and casual gatherings.
Ingredients
- 2 lb. ground chuck ⓘ
- 1 onion, chopped ⓘ
- 1 green pepper, chopped ⓘ
- 2 cans tomato sauce ⓘ
- 2 cans tomato soup ⓘ
- 1 can English peas ⓘ
- 1 can whole kernel corn ⓘ
- 1 can ripe olives, chopped ⓘ
- 1 can mushrooms (stems and pieces)
- 1 bay leaf ⓘ
- 1 tsp. oregano or basil leaves ⓘ
- 1 tsp. chili powder ⓘ
- 2 c. shell macaroni (uncooked) ⓘ
- grated or sliced cheese ⓘ
Instructions
- Cook the shell macaroni until al dente and drain.
- Brown ground chuck with chopped onion and chopped green pepper.
- Add tomato sauce and tomato soup to the browned meat mixture.
- Stir in all other ingredients except English peas.
- Simmer the mixture until flavors meld.
- Add English peas just before removing from heat and mix well.
- Combine the meat mixture with cooked pasta.
- Transfer the mixture to a baking dish.
- Top with grated or sliced cheese.
- Bake in a preheated oven at 350°F for 30 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider sautéing minced garlic with the onion and green pepper. If you want to lighten the dish, substitute ground turkey for the chuck. You can also use whole wheat shell macaroni for a healthier option. If you like a bit of heat, add a dash of cayenne pepper or use spicy tomato sauce. This dish is versatile, so feel free to include leftover vegetables.
Serving Suggestions
Serve this hearty casserole with a side salad or garlic bread for a complete meal. It pairs well with a light vinaigrette or Hidden Valley Dip For Vegetables for a refreshing contrast. For a cozy dinner, consider serving it alongside a warm bowl of soup, like Tomato Basil Soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish, cover, and heat in 1-minute intervals until warmed through. Alternatively, reheat in the oven at 350°F for about 20 minutes, covered with foil, to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of The Recipe contains roughly 780 calories, with 31g protein, 102g carbohydrates, and 33g fat. It is an excellent source of vitamin C (107% of the Daily Value), vitamin D (88% of the Daily Value), and iron (86% of the Daily Value). Note that it is relatively high in sodium, at 1169mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat macaroni instead of shell macaroni?
Yes, whole wheat macaroni is a great alternative and adds a nutty flavor. Just be sure to adjust the cooking time as whole wheat pasta may require a bit longer to cook until al dente.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking stage, cover it, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
Can I add other vegetables to this recipe?
Definitely! This recipe is very versatile. You can add diced zucchini, spinach, or even bell peppers. Just make sure to sauté them with the onion and green pepper to enhance their flavors before mixing them into the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).