Sloppy Joe Casserole with Farfalle Pasta
Ground beef, farfalle, corn, and melted cheese simmered in tangy sloppy joe sauce and baked with a cheddar topping.
Equipment
- Large deep skillet or Dutch oven
- 9x13 inch casserole dish
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- ½ cup diced yellow onion
- 1 can sloppy joe sauce 15.5 oz
- 2 ½ cup low sodium chicken broth
- 1 can diced tomatoes 14.5 oz, undrained
- 12 oz dry farfalle pasta
- 8 oz processed cheese cubed
- 1 cup corn frozen or drained from a can
- 1 ½ cup shredded cheddar cheese
Instructions
Cooking
- Brown the beef. Heat the oven to 375 degrees F. Cook the beef and onion in a deep skillet for 6 to 8 minutes to 160 degrees F, then drain the fat.
- Simmer the pasta. Add the sloppy joe sauce, broth, and tomatoes, bring to a boil, add the pasta, cover, and simmer for 12 to 15 minutes.
- Melt the cheese. Off the heat, stir in the corn and cubed cheese until smooth.
- Bake. Spread in a greased 9x13 dish, top with cheddar, and bake for 15 minutes until bubbly.
- Rest. Let it stand for 5 minutes before serving.
Notes
Substitutions: Use rotini or penne for farfalle, and ground turkey for beef, cooked to 165 degrees F.
Tips: Skip added salt because the sauce and cheese are salty.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.