French Onion Beef Pasta Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
2 tablespoons olive oil
02 -
2 large onions, thinly sliced
03 -
450 grams ground beef
04 -
2 cloves garlic, minced
05 -
1 teaspoon salt
06 -
0.5 teaspoon black pepper
07 -
1 teaspoon dried thyme
08 -
1 tablespoon Worcestershire sauce
09 -
480 millilitres beef broth
10 -
225 grams pasta, penne or rotini
→ Finishing Touches
11 -
100 grams shredded Swiss cheese
12 -
50 grams grated Parmesan cheese
13 -
15 grams chopped fresh parsley or fried French onions
# Instructions:
01 -
Set the oven to 175°C and allow it to fully preheat.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes.
03 -
Add ground beef to the skillet with the caramelized onions. Cook, breaking meat apart with a spoon, until beef is well browned.
04 -
Stir in minced garlic, salt, black pepper, and dried thyme. Sauté for 1 minute until aromatic.
05 -
Pour in Worcestershire sauce and beef broth. Stir to combine, bring to a simmer, and cook for 5 minutes to meld flavours.
06 -
Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly.
07 -
In a large casserole dish, combine drained pasta with beef and onion mixture. Stir in shredded Swiss cheese until evenly distributed.
08 -
Sprinkle grated Parmesan cheese evenly over the surface of the casserole.
09 -
Transfer the casserole to the preheated oven and bake for 20 to 25 minutes, until the cheese is melted and the top is bubbling.
10 -
Garnish with chopped fresh parsley or fried French onions before serving.
# Notes:
01 -
For a richer flavour, substitute Gruyère for Swiss cheese. Add sliced mushrooms to the onions for an earthy note, or incorporate red pepper flakes for extra heat. Whole wheat pasta and ground turkey may be used for a lighter version.