Nana’s Famous Cheesy Beef Bake

Description

Nana’s Famous Cheesy Beef Bake is a heartwarming comfort dish layered with savory ground beef, rich tomato sauce, tender pasta, and a gooey, golden cheese topping. It’s the kind of meal that feels like a hug on a plate—perfect for family dinners, potlucks, or cozy nights at home. This old-fashioned favorite combines simple ingredients into a casserole that’s both satisfying and budget-friendly.

Ingredients For Nana’s Famous Cheesy Beef Bake

• 1 lb (450 g) ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes (undrained)

• 2 tbsp tomato paste

• 1 tsp Italian seasoning

• ½ tsp paprika

• Salt & black pepper, to taste

• 8 oz (225 g) pasta (penne, rotini, or elbow macaroni)

• 1 cup sour cream

• 2 cups shredded cheddar cheese (or mix cheddar & mozzarella)

• 2 tbsp olive oil

• 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.

2. Brown the beef: In a skillet, heat olive oil. Add onion and garlic; sauté until fragrant. Add ground beef and cook until browned. Drain excess fat.

3. Make the sauce: Stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, paprika, salt, and pepper. Let simmer for 10 minutes.

4. Prepare creamy layer: In a small bowl, mix sour cream with half of the shredded cheese.

5. Assemble the bake:

   • Spread half the pasta in a greased 9×13-inch baking dish.

   • Layer with half the beef sauce.

   • Spread sour cream-cheese mixture on top.

   • Add remaining pasta and beef sauce.

   • Finish with the rest of the shredded cheese.

6. Bake: Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes, or until bubbly and golden on top.

7. Serve: Garnish with parsley and serve hot with garlic bread or a fresh side salad.

Notes

• You can substitute ground turkey or chicken for a lighter version.

• Add diced bell peppers, zucchini, or mushrooms for extra veggies.

• For extra cheesiness, layer in some ricotta or cream cheese.

• This dish reheats well and makes great leftovers.

Tips

• Cook pasta slightly under al dente since it will continue cooking in the oven.

• Let the bake rest for 5–10 minutes before serving so it sets.

• Use a blend of cheeses (cheddar, mozzarella, provolone) for best flavor.

• Double the recipe for a crowd—it freezes well in portions.

Servings

• Makes 6–8 servings

Nutritional Info (per serving, approx. based on 6 servings)

• Calories: 480

• Protein: 27 g

• Carbohydrates: 35 g

• Fat: 24 g

• Fiber: 3 g

• Sodium: 780 mg

Benefits

• High in protein for muscle repair and energy.

• Family-friendly and budget-conscious.

• Customizable with different meats, cheeses, or veggies.

• Comfort food that’s filling and satisfying.

Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.

Q: Can I freeze it?
A: Absolutely. Assemble, wrap in foil, and freeze up to 2 months. Bake from frozen (add 20–25 minutes) or thaw overnight first.

Q: What sides go best with this dish?
A: A crisp green salad, garlic bread, or roasted veggies balance the richness perfectly.

Q: Can I make it spicy?
A: Yes—add red pepper flakes, chili powder, or a dash of hot sauce to the beef mixture.

Q: How do I prevent the casserole from drying out?
A: Don’t overbake and make sure your sauce is slightly saucy before layering.