Sloppy Joe Veggie Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Sloppy joe flavor meets veggie lasagna wholesomeness. My family loves this dynamic duo, and youâll love how simple it is to prepare. âSue Schmidtke, Oro Valley, Arizona Ingredients:
2-1/2 cups uncooked penne pasta |
1 pound ground turkey or beef |
1 small onion, chopped |
1 package (16 ounces) frozen mixed vegetables |
1-1/2 cups water |
1 can (15 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 envelope sloppy joe mix |
1 tablespoon dried parsley flakes |
1/2 teaspoon dried oregano |
2 cups (16 ounces) 2% cottage cheese |
1-1/2 cups (6 ounces) shredded colby-monterey jack cheese |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Add the vegetables, water, tomato sauce, tomato paste, sloppy joe mix, parsley and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 7-9 minutes or until vegetables are crisp-tender. Drain pasta; stir into beef mixture.
3. Spoon half of the mixture into a greased 13-in. x 9-in. baking dish. Top with cottage cheese, 3/4 cup Colby-Monterey Jack and the remaining pasta mixture.
4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining Colby-Monterey Jack cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.
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