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QVC's resident foodie David Venable shares a hearty casserole that'll satisfy your cheeseburger craving without any patty flipping.
PRO TIP: Recipes often tell us to let casseroles rest for ten minutes before serving. This allows the melted cheeses and liquids that were released during cooking to reabsorb, which helps it hold together better when you cut pieces. Plus it's too hot to eat when it first comes right out of the oven anyway—so let it be for ten minutes before digging in.
Ingredients
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 16-ounce package elbow macaroni
- 2 pounds ground beef
- 1 large onion, chopped
- 2 8-ounce cans tomato sauce
- 1/8 teaspoon freshly ground black pepper
- 1 cup (8 ounces) ricotta cheese
- 1/4 cup (2 ounces) sour cream
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped scallions
- 1/2 cup (2 ounces) shredded Cheddar
- 1/4 cup (1 ounce) shredded mozzarella
- 1/4 cup chopped fresh parsley
Yield
Serves: 6
Preparation
Preheat the oven to 350 F.
Bring a large pot of water to a boil. Add 1 tablespoon of the salt to the macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well.
Heat a large skillet over medium-high heat. Add the beef and onion and cook, stirring, until the beef is well browned. Carefully drain the fat from the skillet and stir in the tomato sauce, the remaining 1 teaspoon of salt, and pepper. Bring to a simmer over a low heat while preparing the remaining ingredients.
Combine the ricotta, sour cream, bell pepper, and scallions in a medium bowl. Spread half of the pasta into the bottom of a 913-inch baking dish. Top with the ricotta mixture, then the remaining pasta. Pour the meat mixture over the top. Sprinkle with the Cheddar and mozzarella. Bake the casserole until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with the parsley before serving.