Description
Healthy and easy come together in this delicious make-ahead casserole using quinoa penne noodles.
Ingredients
- 2 teaspoons Kosher Salt, Divided
- 1 box (8 Oz. Size) Quinoa Penne Noodles
- 1 Tablespoon Olive Oil
- 1 pound Lean Ground Beef, 90/10
- 1 whole Yellow Onion, Diced
- 1 whole Shallot, Minced
- 3 cloves Garlic, Minced
- 7 whole Cremini Mushrooms, Sliced
- 1 cup Grape Tomatoes, Halved
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- ½ teaspoons Ground Black Pepper
- 3 cups Tomato Sauce
- 8 ounces, weight Mozzarella Cheese, Sliced Or Shredded
- 1 Tablespoon Grated Parmesan Cheese, For Garnish (optional)
Preparation
Preheat oven to 400ºF.
Fill a deep stock pot halfway with water and heat over high heat. Add 1 teaspoon kosher salt and the noodles once boiling. When al dente (almost tender), about 8–10 minutes, drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground beef. Break into crumbles and brown well. Once well-browned, remove meat from skillet and set aside in a bowl, reserving the drippings in the pan.
Return heat to medium-high. Add onion and shallot and cook until onion begins to sweat. Add garlic, mushrooms, and tomatoes, and cook until onion and mushrooms are tender.
Return the ground beef to the skillet and stir to combine. Add seasonings (oregano, basil, thyme, remaining salt, and pepper) and tomato sauce and stir to combine. If too thick, add ¼ cup water to loosen.
Once mixture begins to simmer, add drained noodles and mix well.
Pour meat sauce and noodles into a 9×16 casserole dish and cover with a thin layer of mozzarella cheese. Place into the oven for 8–10 minutes, or until cheese is melted and bubbling. Garnish with Parmesan cheese, if desired.
