Heidi’s Casserole

Heidi’s Casserole–a creamy, one-pan pasta dish that brings together the flavors of a baked pasta casserole without the need for baking. It is rich and cheesy but it is balanced with a savory tomato base and hearty ground beef.

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Heidi’s Casserole

This dish is quick and easy, using only one pan for minimal cleanup. There’s no need to pre-boil the pasta, as the rigatoni cooks directly in the pasta sauce and water, soaking up flavor while naturally thickening the dish. The result is an ultra-creamy texture, thanks to a rich blend of cottage cheese, sour cream, and cream cheese, creating a luscious, almost lasagna-like filling without the extra effort. Skyler, Greg and I all loved this rich and filling dinner.

For a spicier kick, swap the ground beef for Italian sausage, which adds depth and a hint of heat (don’t use the salt, pepper and garlic powder if using sausage). If you prefer a smoother filling, replace the cottage cheese with ricotta cheese for a silkier texture. To boost the dish with extra veggies, consider adding spinach or mushrooms in with the meat and onions. For those who enjoy a bit more heat, a sprinkle of crushed red pepper flakes will enhance the flavor with a touch of spice.

Ingredients/Substitution Ideas

• Lean ground beef–I used 93/7
• Onion
• Kosher salt
• Black pepper
• Garlic powder
• Rigatoni–or penne
• Roasted garlic pasta sauce–I used Mezzetta brand
• Water
• Cottage cheese–or ricotta
• Sour cream
• Cream cheese
• Parmigiano reggiano
• Dried parsley
• Dried chives–or 1/4 cup sliced green onions
• Mozzarella cheese

Steps

Heat a large pan over medium high heat. Add in the ground beef and break it up. Add in the onion, salt, pepper and garlic powder. Brown the ground beef for 5 minutes. 

Stir in the rigatoni, pasta sauce, water. Bring to a boil. Reduce heat to medium low heat. Cover the pan and cook for 15 minutes. 

While that is cooking in a bowl beat together the cottage cheese, sour cream, cream cheese, parmigiano reggiano, parsley and chives until creamy and smooth. 

Spoon the cottage cheese mixture evenly over the beef and noodles. Sprinkle with mozzarella cheese. Cover and cook for 5 more minutes. 

Remove from heat. Serve and enjoy!

Notes/Tips

• Serve with a green salad and garlic bread.
• I used my 6 quart Farberware Nonstick Saute Pan*.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with rigatoni are Instant Pot Rigatoni and Sausage and Winter Doldrums Dinner.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.