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Sloppy Joe Pasta Casserole

A hearty baked pasta dish that combines seasoned ground beef, peppers, corn, a tangy-sweet tomato sauce, and plenty of melted Colby-Jack cheese. It brings the familiar flavors of sloppy joes into an easy, filling casserole.
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Course: Dinner
Cuisine: American
Keyword: Sloppy Joe Casserole, Sloppy Joe Casserole recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 1 (16 ounce) package penne pasta
  • 1 tbsp olive oil
  • 1 1/2 pound ground beef
  • 1 medium yellow onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp kosher salt
  • 2 (15-ounce) cans tomato sauce
  • 1/2 cup ketchup
  • 2 tbsp yellow mustard
  • 2 tbsp Worcestershire sauce
  • 2 tbsp light brown sugar
  • 2 cup frozen yellow corn kernels
  • 1 1/2 cups shredded Colby-Jack cheese, divided
  • cooking spray

Instructions

  • Get all of the ingredients ready, then preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with salted water and bring it to a boil over high heat. Add the penne and prepare it according to the package instructions until al dente. Drain the pasta and set it aside.
  • As the pasta cooks, warm the olive oil in a large Dutch oven over medium-high heat. Add the ground beef. Cook for about 5 minutes, stirring frequently and breaking the meat into crumbles, until no pink remains.
  • Add the chopped yellow onion, red bell pepper, green bell pepper, paprika, garlic powder, and kosher salt. Continue cooking for approximately 4 minutes, stirring from time to time, until the vegetables have softened.
  • Mix in the tomato sauce, ketchup, yellow mustard, Worcestershire sauce, and light brown sugar. Bring the mixture to a boil over medium-high heat. Lower the heat to medium and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
  • Take the Dutch oven off the heat. Fold in the cooked penne, frozen corn, and 3/4 cup of the Colby-Jack cheese until everything is evenly combined.
  • Lightly coat a 9x13-inch baking dish with cooking spray. Spoon the beef and pasta mixture into the prepared dish and spread it evenly. Scatter the remaining 3/4 cup cheese over the top.
  • Place the casserole in the preheated oven and bake for about 20 minutes, or until the casserole is hot throughout and the cheese on top has melted.
  • Serve the casserole warm.

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Recipe Notes

  • For the best texture, cook the penne according to the package directions for al dente since it will continue cooking in the oven.
  • The pasta can be cooked up to 3 days ahead and refrigerated with a splash of oil.
  • The beef and vegetable filling can be prepared up to 4 days ahead and stored in an airtight container in the refrigerator.
  • If making the filling ahead, let it sit at room temperature for about 30 minutes before transferring it to the greased baking dish and continuing with the recipe.
  • A rimmed baking sheet can be placed underneath the casserole dish during baking to catch any bubbling or overflow.
  • For a variation, ground turkey or ground sirloin can be used instead of ground beef.
  • Red bell pepper can be used in place of green bell pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 711kcal | Carbohydrates: 59g | Protein: 47g | Fat: 33g
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