Ingredients
Method
- Preheat your oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of salted water to a boil and cook the rotini pasta for 1–2 minutes less than the package directions call for. Drain well and set aside.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Cook for 7–8 minutes, breaking up the meat with a spoon, until the beef is no longer pink and the onion has softened. Drain off any excess grease.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly. Add the tomato paste and stir to combine, cooking for 1 full minute.
- Pour in the crushed tomatoes and beef broth. Add the Italian seasoning, paprika, salt, and black pepper. Stir well and let the sauce simmer for 5 minutes. Taste and adjust seasoning as needed.
- Fold the drained pasta into the meat sauce and stir until every piece of pasta is evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the shredded mozzarella and sharp cheddar evenly over the top of the casserole. Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the cheese is fully melted, bubbly, and lightly golden in spots.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired and serve warm.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions in 60-second intervals or cover the baking dish with foil and warm in a 350°F oven for 20 minutes. This casserole also freezes well — assemble without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Leaner swap: Substitute 93/7 ground turkey or extra-lean ground beef for a lower-fat, still-nutritious version of this casserole. The flavor is still absolutely delicious and the whole family will love it.
Sodium tip: Use low-sodium beef broth and a no-salt-added can of crushed tomatoes to reduce the overall sodium content significantly. Season with salt gradually at the end so you have full control over how much goes in.