Ingredients

The following ingredients have 6 Servings
  • 1 lb Ground beef (lean)
  • 8 oz Pasta ((penne or similar) )
  • 2 tbsp Olive oil
  • ½ Onion (finely chopped)
  • 1 Garlic clove (finely chopped)
  • 15 oz Crushed tomatoes (canned)
  • ½ cup Tomato paste
  • 2 tbsp Mustard paste
  • 2 tbsp Ketchup
  • 1 tbsp Oregano (dried )
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Chicken broth
  • 1 cup Water (or broth)
  • 2 cup Cheese (grated - cheddar, )
  • ¼ cup Parmesan
  • ½ cup Mozarella (grated)
  • 2 tbsp Parsley (finely chopped )

Instruction

  • In a saute pan, over medium heat, add the oil and saute onions until translucent. Pro tip - For making this casserole, use a large skillet that will accommodate the finished dish with a fitted lid.
  • Then, add the ground beef and saute until the meat is no longer pink making sure to break the meat into smaller pieces. Next, add the garlic, followed by the canned crushed tomatoes and tomato paste. Combine well. Pro tip - Browning adds a nice caramelization and flavor but do not overcook as it will dry the meat making it chewy.
  • Next, add the mustard, ketchup, dried oregano, salt, and pepper. Followed by the chicken broth and water. Bring to a boil. Pro tip - This may look like a lot of liquid but it will be absorbed by the dry uncooked pasta.
  • Add the dry uncooked pasta and combine well. Make sure the pasta is all tucked under the liquid so it cooks evenly. Bring to a boil.
  • Cover the pot and reduce heat to medium-low. Cook for 13 to 15 minutes or until the pasta is almost al dante. Stirring in between as necessary. Pro tip - We want the pasta slightly undercooked at this point because it will continue to cook further with the cheese.
  • Open the pan, add the parsley. Stir well. Sprinkle the three different cheesees on top of the pasta. Pro tip - Make sure the pasta is moist, not dry. If necessary add a few tablespoons of water over the pasta and combine well.
  • Cover again and cook on low until the cheese has melted about 5 minutes. Enjoy!