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Pioneer Woman Sloppy Joe Casserole

Pioneer Woman Sloppy Joe Casserole - recipe card
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A hearty, comforting casserole that transforms classic Sloppy Joes into a baked pasta dish. Tender elbow macaroni is layered with a rich, tangy ground beef mixture in a tomato-based sauce, topped with melted cheddar cheese for a bubbly, golden finish.

Ingredients

Scale
  • 8 oz elbow macaroni
  • 1 tbsp olive oil
  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion (about 6 oz), finely diced
  • 1 medium green bell pepper (about 5 oz), finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/2 cup ketchup
  • 1 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 8 oz (2 cups) shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 375°F / 190°C. Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz elbow macaroni and cook until al dente (about 7 minutes, or 1 minute less than package directions) — you want it slightly firm because it will continue cooking in the oven. Drain well and set aside.
  2. While the pasta cooks, heat 1 tbsp olive oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat until the oil shimmers. Add 1 lb lean ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes, and no longer pink. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tbsp of drippings in the pan.
  3. Reduce the heat to medium. Add 1 finely diced yellow onion and 1 finely diced green bell pepper to the drippings. Cook, stirring frequently, until the vegetables are softened, about 4 minutes. Add 2 minced garlic cloves and cook for 30 seconds more until fragrant, stirring constantly to prevent burning.
  4. Stir in 1 tbsp tomato paste and cook for 1 minute, scraping the bottom of the pan to combine. This cooks out the raw tomato flavor and builds a deeper, richer base.
  5. Return the browned beef to the pan. Add 1/2 cup ketchup, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp yellow mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir well and simmer over medium-low heat for 2 minutes, until the sauce is slightly thickened and the flavors meld.
  6. Add the drained elbow macaroni to the pan with the meat sauce. Stir until the pasta is evenly coated with the sauce. Taste and adjust salt and pepper if needed.
  7. Sprinkle 8 oz (2 cups) shredded sharp cheddar cheese evenly over the top of the casserole. Do not stir — the cheese forms a golden crust as it bakes.
  8. Transfer the skillet to the preheated oven. Bake for 18-20 minutes, until the casserole is bubbly around the edges and the cheese is melted and lightly browned. If you prefer a darker, more caramelized top, switch the oven to broil for the final 1-2 minutes, watching closely to avoid burning.
  9. Remove from the oven and let rest for 5 minutes before serving. This resting period allows the casserole to set slightly, making it easier to scoop clean servings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions on high for 1-2 minutes, or reheat in a 350°F / 177°C oven for 10-15 minutes until warmed through. To freeze, cool the casserole completely, then transfer to a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F / 177°C for 20-25 minutes. For a lighter version, substitute ground turkey (93/7) for the beef and reduce the cheese to 6 oz; this will lower the fat and calories, but the texture will be slightly drier.

Nutrition

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