Sloppy Joe Casserole Recipe
This Sloppy Joe Casserole features tender pasta smothered in a rich, tangy, beefy tomato sauce and gooey melted cheese. It's ultra-comforting and budget-friendly, making it the perfect family-friendly weeknight dinner.
Servings: 6 servings
Equipment
Ingredients
- 1 cup ketchup
- ¼ cup brown sugar packed
- 2 tablespoon Worcestershire sauce
- 1-2 tablespoon apple cider vinegar
- 2 teaspoon yellow mustard or dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 10 ounces small pasta
- 1 pound lean ground beef
- 1 onion diced
- 3 cloves garlic minced
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the Sloppy Joe Sauce: In a medium bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, yellow mustard, garlic powder, onion powder, salt, black pepper, and dried oregano. Mix well and set aside.
- Cook the beef and onions: In a large oven-safe skillet, cook the ground beef and onion over medium heat until the meat is browned and the onion is soft, about 8 minutes. Drain off the excess grease.
- Add the garlic: Stir in 3 cloves of minced garlic and cook for 30 seconds, until fragrant.
- Simmer the sauce: Pour the prepared Sloppy Joe sauce into the skillet with the cooked beef and onions. Stir well and let the mixture simmer on low for about 5 minutes to allow the flavors to blend. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
- Add the cooked pasta: Add the cooked pasta shells to the skillet and stir to coat the pasta in the sauce.
- Assemble: Transfer the pasta and meat mixture to a greased 9x13-inch baking dish (transferring to a different dish is unnecessary if you're already using an oven-safe skillet). Sprinkle with 2 cups of shredded cheddar cheese evenly over the top.
- Bake and serve: Place the casserole in the oven and bake for 15-20 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley, if desired.
Notes
Ingredient Substitutions & Additions:
- Ground beef: Substitute for ground chicken, turkey, or ground pork.
- Cheese Swaps: Mozzarella and pepper jack, or a combination!
- Veggie additions: Add diced bell peppers, celery, kale, mushrooms, frozen peas, or shredded carrots.
- For a little heat, add ½ teaspoon of cayenne pepper or hot sauce.
- Cook the pasta to al dente. The pasta will continue to cook in the sauce, so cooking it for 1-2 minutes less than the package instructions will help prevent it from becoming too soft.
- You can make it up to two days in advance. Assemble the casserole, cover, and refrigerate. When ready to bake, add five extra minutes to the cooking time.
- Leftovers: Allow the casserole to cool completely, then transfer the leftovers to an airtight container or cover the baking dish tightly with aluminum foil. Refrigerate for up to 4 days.
- Freezing Baked Sloppy Joe Casserole: Let the casserole cool completely, then transfer individual portions to ziplock bags and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- Freezing Unbaked Sloppy Joe Casserole: Assemble the casserole and cover it tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months.
- Reheating: Thaw overnight in the refrigerator and bake at 375°F (190°C) for 25-30 minutes until hot and bubbly.
Nutrition
Calories: 527kcal | Carbohydrates: 60g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 952mg | Potassium: 617mg | Fiber: 2g | Sugar: 20g | Vitamin A: 593IU | Vitamin C: 4mg | Calcium: 316mg | Iron: 3mg
