Tomato and Red Pepper Pasta Casserole

Ingredients

• 4 ½ cups ziti pasta
• 3 cups ground beef
• 1 ½ tablespoons butter
• 1 cup sliced onion
• 1 cup chopped red bell peppers
• 1 small stalk celery, chopped
• 4 teaspoons chopped garlic
• 1 ½ Thai chiles, chopped
• 1 cup marinara sauce
• 1 cup milk
• 1 tablespoon cream cheese, softened
• 1 tablespoon Sriracha sauce
• 1 tablespoon sour cream
• ½ tablespoon tomato paste
• salt and ground black pepper to taste
• 3 eggs
• 1 ½ cups shredded Cheddar cheese

Step 1

Bring a large pot of salted water to a boil. Add the ziti and cook it until it’s just tender but still has a bit of bite, about 6 to 7 minutes. While the pasta cooks, heat a large pan over medium-high heat and brown the ground beef, breaking it up as it cooks. Once it’s nicely browned, transfer the beef to a big baking dish and drain off any excess grease. Drain the pasta and add it to the beef in the dish.

Step 2

Melt some butter in the same pan and toss in the onion, bell peppers, celery, garlic, and Thai chiles. Cook everything together until the onions soften and become translucent, about 4 to 5 minutes. Scoop the veggies into a blender, then add marinara sauce, milk, cream cheese, Sriracha, sour cream, and tomato paste. Blend it all until it’s mixed but still has a bit of texture. Give it a taste and season with salt and pepper if you need to. Pour this sauce over the beef and pasta, spreading it evenly.

Step 3

Crack the eggs into the blender, give them a quick beat, and pour them into the baking dish. Stir everything together well, then mix in a cup of shredded Cheddar. Press the mixture down gently, sprinkle the remaining cheese on top, and pop it into a preheated oven. Bake until the casserole is set and bubbly, around 20 to 30 minutes. Let it cool slightly before serving.