Ingredients
- 12 oz elbow macaroni (about 3 cups dry)
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 cup (4 oz) shredded mozzarella cheese
- Fresh parsley, chopped, for serving (optional)
Instructions
- Get set. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cook the macaroni in salted boiling water 1 minute less than the package directions — it finishes cooking in the oven. Drain.
- Brown the beef. In a large skillet over medium-high heat, brown the ground beef with the diced onion, breaking it into crumbles, 6–7 minutes. Drain off any excess fat.
- Build the sauce. Stir in the garlic, Italian seasoning, salt, and pepper; cook 1 minute until fragrant. Add the marinara and simmer 2 minutes.
- Combine. Fold the drained macaroni into the beef sauce, then stir in 1 cup of the cheddar so it starts melting through everything.
- Top with cheese. Spread the mixture into the baking dish. Sprinkle evenly with the remaining 1 cup cheddar and all of the mozzarella.
- Bake and rest. Bake 18–20 minutes until the cheese is melted, golden, and bubbling at the edges. Rest 5 minutes so it slices cleanly, shower with parsley if you like, and serve.
💡 Casserole smarts
Undercooking the pasta by a minute is the key trick — fully cooked pasta turns mushy in the oven. Shred your own cheese if you can: pre-shredded cheese has anti-caking starch that melts less smoothly. Stretch it further by mixing in a can of drained black beans or frozen veggies. This casserole reheats wonderfully — cover with foil and warm at 350°F for 20 minutes.
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