Prep Time:
15 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs
Servings:
6
Ingredients
Directions
Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, bell pepper, carrot, and garlic to beef; cook and stir until onion is lightly browned, about 15 minutes.
Mix tomatoes, tomato sauce, mushrooms, Worcestershire sauce, and brown sugar into beef and vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and transfer pasta to a 9×13-inch casserole dish.
Spoon cream of mushroom soup over pasta; top with beef and vegetable mixture. Sprinkle Cheddar cheese on top.
Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.
Nutrition Facts (per serving)
| 546 | Calories |
| 28g | Fat |
| 43g | Carbs |
| 31g | Protein |
