Yummy Easy Pasta Casserole

Submitted by Chef #665519

"Sometimes pasta sauce is just too thick/rich for me with these casseroles, so I decided to use tomato soup instead and my husband and I loved it. Choose seasonings that you like, don't have to use my favourites; also sorry about the lack of amounts with the seasonings, but I just shake them in until I am satisfied. I don't generally go "by the book" with measurements when I cook, I just eyeball everything and adjust as necessary. I also don't add salt and pepper while cooking, because my husband and I have different preferences, so we add our salt and pepper afterwards. The pasta can be any pasta similar in size to penne, such as rotini or bow ties, whatever is preferred or on-hand. The cheese could probably be changed too, I use medium cheddar because it is my preference, but other cheeses would work nicely. I am not a fan of onions or garlic, so I don't include them in here, but I am sure most people will want to include them. I would think the best way to add those ingredients is to add them to the beef after browning or during the browning depending on preference. Serving size is based on having lots of pasta with no side dish. If you have lots of sides with this, it will make more servings. Would be good with caesar or garden salad, and garlic bread or fresh French bread. This recipe does create some dirty dishes, but I love it so much I don't care."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 1 (500 g) package penne pasta
• 1 lb extra lean ground beef
• 2 (10 ounce) cans condensed tomato soup
• water, for soup preparation
• 200 g cheddar cheese, shredded and divided
• 1 pinch chili powder
• 1 pinch cumin
• 1 pinch dried thyme
• 1 pinch dried basil
• 1 pinch dried oregano
• 1 pinch dried parsley
• 1 pinch crushed red pepper flakes

directions

1. Preheat oven to 350 degrees and lightly grease a large casserole dish (I use 3 qt.).
2. Brown the beef in a skillet, crumbling up into small pieces.
3. Once that is started, prepare the pasta and soup according to package directions.
4. Drain the beef.
5. Put all seasonings into the soup and stir so that they mix in nicely.
6. Pour the pasta, beef, and seasoned soup into the casserole dish. Add half of the shredded cheese and mix.
7. Bake in the oven, covered, for about 20 minutes.
8. Take out of the oven, stir to redistribute the soup, and sprinkle the rest of the cheese on the top, for a nice cheesy coating.
9. Put back in the oven uncovered for 10 minutes, or until cheese is bubbly and melted nicely, but not overdone.