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“This is so easy to put together just brown the ground beef and then add in the remaining ingredients, simmer then throw it into a baking dish, top with cheese and bake, you can even make this casserole a day ahead and bake it the next day. It's my own creation, and is it is really good, we like spicy so I always add in a chopped Jalapeno pepper but that is only optional, you can really use any kind of pasta that you like, just make certain to only cook it until firm-tender. If your frypan is too small to mix the pasta and the ground beef mixture together, just transfer to a large bowl to mix. Prep time does not include boiling the pasta.”

Ingredients Nutrition


  1. Grease a 13 x 9-inch baking dish.
  2. In a large frypan, brown the beef with onions, garlic, green bell pepper, red pepper flakes and/or jalapeno pepper if using, seaoning salt and pepper; cook until meat is no longer pink (about 6-7 minutes) drain the fat.
  3. Add in the grated Parmesan cheese, drained mushrooms and chopped cooked bacon; mix to combine.
  4. Add in both cans tomato soup and tomato sauce; simmer stirring occasionally for 45 minutes (can simmer for a longer time).
  5. If you find that the mixture is dry add in more tomato sauce.
  6. Season with more salt and pepper if needed.
  7. Meanwhile boil the pasta in boiling water until just firm-tender; drain.
  8. Set oven to 350 degrees.
  9. After simmering the ground beef mixture, add in the cooked pasta; toss to combine well.
  10. Transfer the mixture to the prepared baking dish.
  11. Sprinkle with cheddar cheese and bake for about 20 minutes, just until the cheese melts.

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