Mom’s Pasta Casserole (But Please Don’t Call It Goulash!)

This is one of those recipes that I grew up eating, so way back in the day, my mother made it to my future husband. He sat down to dinner and announced how much he loved goulash much to our distress (full disclosure, I kept him around anyway). Over the years, I’ve figured out why it feels familiar but doesn’t quite fit the name: it leans into Italian seasonings instead of smoky paprika. Still, it stuck. Around here, we just call it Mom’s Casserole.

Let’s Cook!

• Preheat the oven to 400 degrees
• Cook the shells in salted water until al dente. Drain and set aside
• Grease a large casserole dish and set aside
• In a skillet, cook the beef, peppers and onions until the beef is no longer pink and the vegetables are softened
• Drain off any fat from the pan
• Add the garlic and seasonings and stir well to combine
• Add the stewed tomatoes and their juices
• Simmer for 10 minutes to let all the flavors come together
• Add the parmesan cheese and stir to combine.
• Add the pasta to the casserole dish, add 1/2 cup of the shredded mozzarella, and the meat and tomatoes, giving it a good stir to coat the pasta
• Top with the remaining cup of cheese
• Bake for 10-15 minutes until bubbly and the cheese is melted.

I’m just going to confess, I forgot to top with some fresh basil until we were almost done with our first helpings. Don’t be like me, it lends a really pretty color!

Serve with a tossed salad and your favorite bread.

Quick tip: I’ve been using an abundance of Italian bread that I’ve been coating with Tuscan olive oil and air frying until golden brown.

Tell me do you have a dish in your family that sparks a little debate? Maybe the name changes depending on who’s cooking it? Around here, we just call this Mom’s Casserole, and that’s always good enough for us.

Eat well, friends!

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