Recipe Background
Short on time and want to save a dime? Check out this easy, time-efficient piece of deliciousness, Sloppy Lasagna Casserole. Don't let the name fool you, this is full-on organized yumminess that saves you from it all. This "chef's kiss" (i.e. really good) tomato pasta delight will make you feel like you took a quick trip to the beautiful Italian countryside on a pinched penny. Sloppy Lasagna Casserole will soon be your go-to destination. So, sit back, take a slice, and enjoy the scenery! Delizioso!
Short on time and want to save a dime? Check out this easy, time-efficient piece of deliciousness, Sloppy Lasagna Casserole. Don't let the name fool you, this is full-on organized yumminess that saves you from it all. This "chef's kiss" (i.e. really good) tomato pasta delight will make you feel like you took a quick trip to the beautiful Italian countryside on a pinched penny. Sloppy Lasagna Casserole will soon be your go-to destination. So, sit back, take a slice, and enjoy the scenery! Delizioso!
Ingredients
- 2 1/2 cups penne pasta uncooked
- 1 pound ground beef
- 1 small onion chopped
- 1 (16-ounce) package frozen mixed vegetables
- 1 1/2 cups water
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 (1.3-ounce) envelope sloppy joe mix
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon dried oregano
- 2 cups 2% cottage cheese
- 1 1/2 cups Colby-Monterey Jack cheese shredded, divided
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large pot of salted, boiling water, cook the penne pasta to al dente according to the package directions. Drain.
- While the pasta is cooking, add the ground beef and the chopped onion to a large skillet over medium heat and cook, while breaking the beef into crumbles, until the meat is no longer pink, about 5-7 minutes.
- Drain the ground beef, removing any grease, and return the meat to the skillet.
- Add the mixed vegetables, the water, the tomato sauce, the tomato paste, the sloppy joe mix, the parsley, and the oregano to the meat mixture and bring it to a boil.
- Reduce the heat and simmer the veggie mixture, uncovered, until the veggies are crisp-tender, about 5-7 minutes.
- Stir the pasta into the beef mixture.
- Spoon 1/2 of the pasta mixture into the prepared 9x13-inch baking dish.
- Top the pasta mixture with the cottage cheese and 3/4 cup of the cheese.
- Add the remaining pasta mixture to the dish.
- Bake the casserole, covered, for 25 minutes.
- Uncover the casserole and sprinkle with the remaining cheese.
- Bake the casserole until it is bubbly and the cheese has melted, about 5-10 minutes.
- Serve.
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