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Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.

Bring a large pot of salted water to a rolling boil. Add the mafalda pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add the diced onion and carrot to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables have softened.

Stir in the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, granulated sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

In a large bowl, combine the cooked mafalda pasta with the meat sauce. Add 1 cup of shredded mozzarella cheese and the grated Parmesan cheese, stirring gently until everything is well combined.

Spread half of the pasta mixture into the prepared baking dish. Top with 1 cup of shredded mozzarella cheese. Layer the remaining pasta mixture over the cheese, then sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.

Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let the casserole rest for 5-10 minutes before serving to allow it to set and make for easier scooping.


Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.

Bring a large pot of salted water to a rolling boil. Add the mafalda pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add the diced onion and carrot to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables have softened.

Stir in the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.

Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, granulated sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

In a large bowl, combine the cooked mafalda pasta with the meat sauce. Add 1 cup of shredded mozzarella cheese and the grated Parmesan cheese, stirring gently until everything is well combined.

Spread half of the pasta mixture into the prepared baking dish. Top with 1 cup of shredded mozzarella cheese. Layer the remaining pasta mixture over the cheese, then sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.

Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let the casserole rest for 5-10 minutes before serving to allow it to set and make for easier scooping.
