I love making casseroles because they re always easier to store and serve the entire family. It’s basically the whole meal in a nice big casserole dish. Grab some in a bowl and your good to go!
2 cups 6 oz uncooked rotelle pasta (any kind will work fine)
1 lb lean ground beef 90% lean
1 cup onions finely chopped
3 garlic cloves finely chopped
2 tbsp tomato paste or 1 cup marinara sauce
28 oz diced tomatoes or 1 cup fresh diced tomatoes
2 tsp oil
3/4 tsp salt
1/2 tsp black pepper
2 tbsp Dijon Mustard
2 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Set aside. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente (about 5-7 minutes) and drain well.
In a large skillet, heat the oil over medium-low heat. Add the onions and cook until lightly golden and soft, about 4-5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste or marinara sauce and tomatoes and mustard. Allow to cook on medium heat for about 5 minutes.
After the pasta and meat are cooked Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar cheese and bake for 10-12 minutes or until the cheesy is fully melted and the casserole is boiling in the edges. Remove from oven and Sprinkle the chopped pickles over the top and serve.