Description
An easy baked pasta dish featuring ground beef, egg noodles, and three types of cheese in a rich tomato sauce that requires no pre-boiling of the noodles.
Ingredients
Scale
- 8 oz ground beef
- 1/2 cup diced onion
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp minced garlic
- 1/4 tsp Italian seasoning
- 1 tsp Worcestershire sauce
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 cup beef broth
- 6 oz wide egg noodles (uncooked)
- 1/2 cup sour cream
- 2 oz softened cream cheese
- 1/2 cup cottage cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Heat oven to 350° F. Spray a square baking dish with non-stick spray (a 8×8 or 9×9 inch dish both work).
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic, Worcestershire, tomato sauce, diced tomatoes and beef broth. Bring to a simmer and then turn off heat and set aside.
- In a small bowl whisk together the sour cream, cream cheese and cottage cheese until mostly smooth. Stir in the dry noodles until coated.
- Spread half the noodle mixture in the baking dish, spoon half of the meat sauce over the noodles, sprinkle with ¾ cup cheese. Repeat layers, ending with cheese.
- Cover tightly with foil and bake for 60 minutes. Remove foil and bake for 10-15 more minutes until noodles are tender and the top is bubbly.
- Serve and enjoy!
Notes
Double this and bake in a 9×13 inch pan to serve 8 people.
- Category: Dinner, Pasta
- Method: Stove and Oven