Taste of Home
Sloppy Joe Veggie Casserole
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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2-1/2 cups uncooked penne pasta
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1 pound ground beef
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1 small onion, chopped
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1 package (16 ounces) frozen mixed vegetables
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1-1/2 cups water
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1 can (15 ounces) tomato sauce
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1 can (6 ounces) tomato paste
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1 envelope sloppy joe mix
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1 tablespoon dried parsley flakes
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1/2 teaspoon dried oregano
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2 cups 2% cottage cheese
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1-1/2 cups shredded Colby-Monterey Jack cheese, divided
Directions
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1.
Cook pasta according to package directions.
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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.
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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.
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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.
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