Ground Beef Casserole

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs 90/10 Ground Beef
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1.3 tsp 1 1/4 teaspoons kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper
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  3 Garlic(9g)
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  20 oz Rotel, Diced Tomatoes & Green Chilies, Original

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

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  8 oz Tomato Sauce
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  12 oz Pasta, Whole Wheat, Dry
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  1 cup Greek Yogurt, Plain, Whole Milk

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  4 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  1 tbsp Cornstarch
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  8 oz Cheddar Cheese
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  4 Green Onion (Scallion)(60g)

Instructions

1. 1Heat the olive oil in a wide, deep skillet over medium-high heat. Once shimmering, add the ground beef, onion, and both bell peppers. Cook 8–10 minutes, breaking apart the beef with a spoon, until the meat is no longer pink and the onions are translucent. Drain excess fat if needed.
2. 2Stir in the fresh garlic and cook 30 seconds over medium-high heat, stirring constantly, until fragrant. Add the Rotel tomatoes and tomato sauce, then simmer 10 minutes over medium heat, stirring occasionally, until the sauce thickens slightly.
3. 3While the beef mixture simmers, bring a large pot of salted water to a boil over high heat. Add the penne and cook 1–2 minutes under al dente (still firm to the bite), about 8–9 minutes total. Reserve 1½ cups of pasta water, then drain the pasta and set aside.
4. 4Pour ½ cup of the reserved pasta water into the empty pot. Add the cream cheese, Greek yogurt, cornstarch, and whisk over medium heat for 2–3 minutes until smooth. Stir in one-third of the cheddar cheese and whisk until mostly combined.
5. 5Add the remaining 1 cup pasta water and the cooked penne to the cheese mixture. Stir over medium heat for 2 minutes until the sauce coats the noodles, then remove from heat. Fold in half of the green onions.
6. 6Transfer the penne mixture to a 9×13-inch baking dish, spreading into an even layer. Spoon the beef mixture evenly over the top and sprinkle with the remaining cheddar cheese.
7. 7Cover loosely with foil and bake at 350°F for 25–30 minutes until the cheese is golden brown and the edges bubble. Uncover the last 5 minutes if extra browning is desired.
8. 8Remove from heat and let rest 10 minutes. Divide evenly into 6 airtight containers while hot, then garnish each with remaining green onions. Cool to room temperature before sealing and refrigerating.