Ingredients:
500g (approximately 16 oz) of your preferred pasta
1 tablespoon of extra-virgin olive oil
1 chopped onion
2 teaspoons of crushed garlic
750g (about 1 1/2 pounds) of lean ground beef
600g (approximately 22.6 oz) of condensed tomato soup
600g (around 22.6 oz) of condensed mushroom soup
1 cup (250ml or 8.45 fl oz) of milk
Salt and black pepper, to your taste
1/2 teaspoon of paprika
1/2 teaspoon of dried parsley
Instructions:
Prepare the Oven: Begin by preheating your oven to 180°C (350°F) and generously spraying a large oven dish with cooking spray.
Cook the Pasta: In a sizeable pot, follow the instructions on your pasta packet to cook the pasta to perfection. Drain it as soon as it’s done and return it to the pot.
Sauté the Aromatics: While the pasta is cooking, heat up your extra-virgin olive oil in a pan. Sauté the chopped onion and crushed garlic until they turn soft and fragrant.
Cook the Beef: Add the lean ground beef to the sautéed onion and garlic. Cook the beef until it’s browned and fully cooked through.
Combine Ingredients: Once your pasta is drained, add the cooked beef, condensed tomato soup, condensed mushroom soup, and milk to the pasta. Stir this flavorful mixture thoroughly and season it to your liking with salt and black pepper.
Transfer and Bake: Transfer the mixture to the prepared oven dish, ensuring it’s spread evenly. Sprinkle the top with paprika and dried parsley for an extra layer of flavor. Bake this delightful casserole for approximately 25-30 minutes.