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Sloppy Joe Veggie Casserole

21 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 30 min.

Makes

8 servings

Updated: Jan. 09, 2024
Sloppy joe flavor meets veggie lasagna wholesomeness. My family loves this dynamic duo, and you’ll love how simple it is to prepare. —Sue Schmidtke, Oro Valley, Arizona
Sloppy Joe Veggie Casserole
Sloppy Joe Veggie Casserole Recipe photo by Taste of Home
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Ingredients

  • 2-1/2 cups uncooked penne pasta
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 package (16 ounces) frozen mixed vegetables
  • 1-1/2 cups water
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 envelope sloppy joe mix
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 2 cups 2% cottage cheese
  • 1-1/2 cups shredded Colby-Monterey Jack cheese, divided

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the vegetables, water, tomato sauce, tomato paste, sloppy joe mix, parsley and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until vegetables are crisp-tender. Drain pasta; stir into beef mixture.
  3. Spoon half the mixture into a greased 13x9-in. baking dish. Top with cottage cheese, 3/4 cup Colby-Monterey Jack cheese and the remaining pasta mixture.
  4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining 3/4 cup Colby-Monterey Jack cheese. Bake until bubbly and cheese is melted, 5-10 minutes longer.

Nutrition Facts

1-1/4 cups: 433 calories, 16g fat (9g saturated fat), 59mg cholesterol, 1127mg sodium, 40g carbohydrate (11g sugars, 5g fiber), 31g protein.