Cheesy Baked Ground Beef Casserole

Ingredients

• 1 pound ground beef
• 8 ounces pasta (penne, rotini, bowtie, or elbow macaroni)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 cup diced tomatoes (optional)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup sour cream or cream cheese (optional, for extra creaminess)
• Cooking spray

Equipment

• 7- or 8-inch air fryer-safe baking dish or casserole pan

Instructions

1. Cook the pasta
   • Boil pasta according to package directions until slightly undercooked (al dente).
   • Drain and set aside.
2. Prepare the beef filling
   • Preheat air fryer to 350°F (175°C) for 3–5 minutes.
   • In a skillet, cook ground beef and onion over medium heat until browned.
   • Drain excess grease.
   • Add garlic and cook for 30 seconds.
   • Stir in tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and pepper.
   • Simmer for 3–5 minutes.
3. Combine
   • Mix the cooked pasta with the beef sauce.
   • Stir in sour cream or cream cheese if using.
   • Spray the air fryer baking dish with cooking spray.
   • Transfer the mixture into the dish.
   • Sprinkle cheddar and mozzarella cheese evenly on top.
4. Air fry
   • Cover loosely with foil and air fry at 350°F (175°C) for 10 minutes.
   • Remove foil and air fry another 5–8 minutes until the cheese is melted, bubbly, and lightly golden.
5. Rest and serve
   • Let the casserole rest for 5 minutes before serving.
   • Garnish with parsley or extra Parmesan if desired.

Tips for Best Results

• Don’t overfill the baking dish; leave a little room for bubbling.
• If using a smaller air fryer, divide into two smaller dishes.
• Add a splash of pasta water or extra sauce before reheating leftovers to keep it creamy.
• For a crunchy topping, sprinkle ¼ cup seasoned breadcrumbs over the cheese before the final 5 minutes of cooking.