Description
This hearty Sloppy Joe Casserole combines the classic sloppy joe flavors with cheesy pasta baked to perfection. Ground beef is simmered in a tangy sauce, mixed with bowtie pasta and Velveeta and Colby jack cheeses, then baked until bubbly and golden. It’s a comforting, crowd-pleasing dish perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- ½ cup diced white onion
- 3 cloves garlic (finely minced)
- 1 pound ground beef
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 3½ cups low-sodium chicken broth
- 8 ounces dry bowtie pasta (½ box)
- 16 ounces Velveeta cheese (cut into small pieces and divided, 1 block total)
- 8 ounces Colby jack cheese (freshly grated and divided)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9×13-inch baking dish by setting it aside for later use.
- Sauté Onion: In a large pan over medium-high heat, warm the olive oil. Add the diced white onion and cook until it becomes translucent, about 3-4 minutes.
- Add Garlic: Stir in the finely minced garlic cloves and cook for another minute or until fragrant, ensuring not to burn the garlic.
- Cook Ground Beef: Add the ground beef to the pan, breaking it apart with a spoon. Cook thoroughly until it turns a dark brown color and no pink remains, approximately 6-8 minutes.
- Mix Sloppy Joe Sauce: While the beef cooks, combine ketchup, brown sugar, yellow mustard, and Worcestershire sauce in a small bowl. Pour this mixture over the cooked beef and stir well to coat evenly.
- Simmer Sauce: Allow the beef and sauce mixture to simmer for a few minutes to meld the flavors, then transfer this mixture to a separate bowl and set aside.
- Prepare Pasta Broth: Wipe out the pan to remove residue, then pour in the low-sodium chicken broth. Bring it to a boil over medium-high heat.
- Cook Pasta: Add the dry bowtie pasta to the boiling broth and cook according to the package instructions until al dente, typically around 10 minutes.
- Combine Beef and Cheese: Return the beef mixture to the pan with cooked pasta. Add 12 ounces of the Velveeta cheese and half of the grated Colby jack cheese. Stir continuously until all the cheese is fully melted and combined with the pasta and beef.
- Transfer to Casserole Dish: Spread the cheesy beef and pasta mixture evenly into the prepared 9×13-inch baking dish.
- Add Toppings: Cut the remaining 4 ounces of Velveeta cheese into small pieces and scatter them across the top of the casserole. Sprinkle the remaining grated Colby jack cheese evenly over the top as well.
- Bake Covered: Cover the casserole dish with non-stick aluminum foil and bake in the preheated oven for 20 minutes to heat through and let flavors meld.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes or until the edges become crispy and a dark golden brown.
- Cool and Serve: Let the casserole cool for 5 minutes before serving. Optionally garnish with freshly chopped green onions or chives for added freshness and color.
Notes
- Use low-sodium chicken broth to control the salt levels in the dish.
- Velveeta cheese melts smoothly and creates a creamy texture; do not substitute if possible.
- Bowtie pasta holds sauce well, but other pasta shapes like elbow macaroni or rotini can be used.
- For a spicier variation, add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
