Onion Beef Pasta Casserole (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
225 grams rotini or penne pasta
02 -
480 millilitres beef broth
03 -
1 tablespoon Worcestershire sauce
04 -
1 teaspoon dried thyme
05 -
0.5 teaspoon black pepper
06 -
1 teaspoon salt
07 -
2 cloves garlic, finely chopped
08 -
450 grams ground beef
09 -
2 large onions, thin sliced
10 -
2 tablespoons olive oil
→ Finishing Touches
11 -
15 grams fresh chopped parsley or crispy French onions
12 -
50 grams Parmesan cheese, grated
13 -
100 grams Swiss cheese, shredded
# Step-by-Step Directions:
01 -
Toss some fresh parsley or crunchy fried onions over the top before you dig in.
02 -
Pop the casserole in your hot oven. Let it cook for around 20 to 25 minutes. You want melty, bubbly cheese on top.
03 -
Shake a nice layer of Parmesan cheese over everything in the dish.
04 -
Pour the drained pasta right into the big casserole. Add in your beef and onion goodness. Mix in the Swiss cheese so it’s all through.
05 -
Boil the pasta in salted water till just firm, following the package. Drain it well so it doesn't get soggy.
06 -
Splash in Worcestershire and beef broth. Stir it up, turn down to a simmer, and let the flavors hang out for five minutes.
07 -
Drop in the garlic, sprinkle in salt, pepper, and thyme. Give it a stir for about a minute—the kitchen will smell amazing.
08 -
Dump the beef in with the sweet onions. Break it up as it cooks, and keep going until the meat's all brown.
09 -
Add the onions to a skillet with olive oil over medium heat. Stir them here and there, and let them get beautifully brown. Don’t rush—it can take about 20 minutes.
10 -
Fire up the oven to 175°C. Let it get completely hot before baking.
# Helpful Notes:
01 -
Swap Swiss cheese for Gruyère if you want it richer. Toss in some sliced mushrooms with your onions to kick up the flavor, or a few red pepper flakes if you like a little heat. Whole wheat pasta or ground turkey works great for a lighter twist.