This easy, comforting sloppy joe pasta casserole is packed with cheesy, savory flavor with bowtie pasta—once you try it, it'll be a new family favorite!
Recipe Overview
Yum! This recipe was so good—we all loved it, especially my husband! It’s total comfort food with tons of flavor, and the farfalle pasta (aka bowtie pasta) makes it extra fun. The sauce is super cheesy, creamy, and packed with tomato flavor and ground beef. It's filling, kid-friendly, and sure to be a hit with the whole family!
This recipe starts by cooking the ground beef in a large pot, then adding onion and bell pepper. Next, you mix in the sauces and spices, followed by broth and pasta.
Everything simmers until the pasta is tender, then you stir in corn and cheese. Pour it into a casserole dish, top with shredded cheese, and bake for 15 minutes until it's warm and bubbly.
Recipe Ingredients
- 1 lb lean ground beef
- 1 cup chopped green bell pepper - about 1 large pepper
- ½ cup diced yellow onion - about 1 small onion
- ¾ cup ketchup
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 2 tsp yellow mustard
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- 2 ½ cups chicken broth
- 14 ½ oz canned diced tomatoes - with the juices
- ¾ lb uncooked farfalle pasta
- 8 oz Velveeta cheese - cubed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
How To Make Sloppy Joe Casserole
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Start by preheating your oven to 375°F.
STEP 2: In a large pot, cook 1 lb of lean ground beef over medium-high heat for about 5 minutes, or until it’s no longer pink. Drain any excess grease by folding up a paper towel and swishing it around the beef with a spatula - then discard it.
STEP 3: Lower the heat to medium, then add in ½ cup diced yellow onion and 1 cup chopped green bell pepper. Cook for about 2 minutes, just until they start to soften.
STEP 4: Add the ¾ cup ketchup, 1 Tbsp brown sugar, 1 Tbsp Worcestershire sauce, 2 tsp yellow mustard, 1 tsp garlic powder, ½ tsp chili powder, and ½ tsp salt. Stir everything together until well combined.
STEP 5: Pour in 2 ½ cups of chicken broth and the 1 (14.5 oz) can of diced tomatoes (don’t drain liquid!). Mix it all together. Bring this to a gentle boil.
STEP 6: Now stir in the ¾ lb of uncooked farfalle pasta. Cover the pot with a lid and gently simmer until the pasta is al dente, stirring occasionally to make sure pasta isn't sticking to bottom of pot.
STEP 7: Once the pasta is cooked, reduce the heat to low. Stir in 1 cup of corn and the 8 oz of cubed Velveeta cheese. Cover again to let the cheese melt.
STEP 8: Pour the cheesy beef pasta mixture into a casserole dish and sprinkle the top with 1 cup of shredded cheddar cheese. Pop it in the oven and bake at 375°F for 15 minutes, or until the cheese is melted and bubbly.
Recipe Tips
- Use any pasta shape you prefer in place of farfalle.
- Dice onion and bell pepper small for quicker cooking. You can also add other soft veggies like peas, mushrooms, or fresh tomatoes.
- Add red pepper flakes or hot sauce for heat, or leave out the chili powder for a milder dish.
- While the pasta is simmering, stir occasionally to prevent the noodles from sticking to the bottom of the pot. If it seems too dry or thick, you can add a splash more chicken broth to loosen things up.
- When you stir in the cubed Velveeta cheese, cover the pot to help it melt faster. The cheese will melt smoothly, creating a rich, creamy sauce that coats the pasta.
- Make sure to bake the casserole until the top is bubbly and golden brown, but don’t overbake or the pasta might dry out. Check it after 15 minutes and cover with foil if the cheese starts to brown too quickly.
- Swap cheddar for mozzarella or a Mexican cheese blend for a different flavor.
How To Store Leftovers
- Refrigerate - This casserole stores well in the fridge for up to 3-4 days.
- To Reheat - Reheat in the microwave or oven, adding a splash of chicken broth to keep the sauce creamy. Just reheat in the oven at 375°F until heated through. Smaller servings can be heated in the microwave.
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Ingredients
- 1 lb lean ground beef
- 1 cup chopped green bell pepper - about 1 large pepper
- ½ cup diced yellow onion - about 1 small onion
- ¾ cup ketchup
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 2 tsp yellow mustard
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- 2 ½ cups chicken broth
- 14 ½ oz canned diced tomatoes - with the juices
- ¾ lb uncooked farfalle pasta
- 8 oz Velveeta cheese - cubed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
Instructions
- Start by preheating your oven to 375°F.
- In a large pot, cook 1 lb of lean ground beef over medium-high heat for about 5 minutes, or until it’s no longer pink.
- Lower the heat to medium, then add in ½ cup diced yellow onion and 1 cup chopped green bell pepper. Cook for about 2 minutes, just until they start to soften.
- Add the ¾ cup ketchup, 1 Tbsp brown sugar, 1 Tbsp Worcestershire sauce, 2 tsp yellow mustard, 1 tsp garlic powder, ½ tsp chili powder, and ½ tsp salt. Stir everything together until well combined.
- Pour in 2 ½ cups of chicken broth and the 1 (14.5 oz) can of diced tomatoes (don’t drain liquid!). Mix it all together. Bring this to a gentle boil.
- Now stir in the ¾ lb of uncooked farfalle pasta. Cover the pot with a lid and gently simmer until the pasta is al dente, stirring occasionally to make sure pasta isn’t sticking to bottom of pot.
- Once the pasta is cooked, reduce the heat to low. Stir in 1 cup of corn and the 8 oz of cubed Velveeta cheese. Cover again to let the cheese melt.
- Pour the cheesy beef pasta mixture into a casserole dish and sprinkle the top with 1 cup of shredded cheddar cheese. Pop it in the oven and bake at 375°F for 15 minutes, or until the cheese is melted and bubbly.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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