Sloppy Joe Casserole Recipe
This Sloppy Joe Casserole. Is the perfect blend of hearty. And comforting. Combining tender penne pasta, savory ground beef, and colorful bell peppers. And a tangy, slightly sweet tomato sauce. It's topped with melty Colby-Jack cheese. For a gooey finish. The addition of corn. Adds a touch of sweetness. And texture. Making every bite. A delight. This dish is a crowd-pleaser. Ideal for family dinners. Or gatherings.
6 Servings
Ingredients
- 1 16 oz package penne pasta
- 1 tbsp olive oil
- 1½ lbs 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 oz cans tomato sauce
- ½ c ketchup
- 2 tbsp yellow mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp light brown sugar
- 2 c frozen yellow corn kernels
- 1½ c shredded Colby-Jack cheese divided
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C).
- Cook penne pasta in salted water until al dente, then drain.
- In a large Dutch oven, heat olive oil. Cook ground beef until browned.
- Add onion, red and green bell peppers, paprika, garlic powder, and kosher salt. Cook until veggies are tender.
- Stir in tomato sauce, ketchup, mustard, Worcestershire sauce, and brown sugar. Simmer until thickened.
- Mix in cooked pasta, corn, and ¾ c cheese.
- Transfer to a greased 9x13-inch baking dish. Top with remaining cheese.
- Bake for 20 minutes until cheese is melted and bubbly. Serve warm.
Notes
To make this Sloppy Joe Casserole gluten-free. Simply use gluten-free pasta. And ensure that all other ingredients. Like the Worcestershire sauce and tomato sauce. Are certified gluten-free. Double-check labels. To avoid any hidden gluten. This adaptation keeps all the delicious flavors. And textures intact. Making it accessible. For those with gluten sensitivities. Without compromising on taste.