Orecchiette and Beef Casserole







A recipe allowed in a diet.

Cook your Orecchiette al-dente, then transfer them to a casserole. Twice bake them with gooey parmesan and cheddar and with a hefty layer of cooked ground beef. Creamy, cheesy, and meaty at the same time! This is hearty comfort food at its best.

Nutritional Chart

Calories: 556 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 43 g
  • 33 g
  • 21 g

Ingredients Needed for Orecchiette and Beef Casserole

2 tablespoons of olive oil
7 ounces of orecchiette
¼ cup heavy cream
½ cup parmesan, grated
1 medium onion, sliced
1 spring onion, chopped
1 pound ground beef
½ cup canned tomatoes
1 tablespoon Italian seasoning
1 cup cheddar, grated

How to Make Orecchiette and Beef Casserole

  1. Fill a medium pot halfway with water and bring it to a boil.
  2. Add 1 tablespoon of olive oil and season with salt. Add the orecchiette and boil for 15 minutes.
  3. Transfer them to a bowl. Add the heavy cream and half of the grated parmesan. Mix until even.
  4. Layer the cooked pasta into a roomy casserole. We’ve chosen an 8 x 5 inches oval one. Add the remaining parmesan and bake for 10 minutes at 360⁰F/180⁰C.
  5. Add the remaining tablespoon of olive oil to a saucepan over low heat. Add the onion and spring onion. Cook and stir until softened.
  6. Add the ground beef and break it into smaller pieces. Cook for 10 minutes until browned. Occasionally stir in the process.
  7. Add the canned tomatoes and stir them in. Season with salt and Italian seasoning. Stir them in and remove from heat.
  8. Start layering on top of the pasta, first 1/2 cup of grated cheddar, the cooked beef and then the remaining cheddar. Bake for 30 minutes at 340⁰F/170⁰C.

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