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This comforting Sloppy Joe bake packs all the goodness of the sandwich into a cozy, crowd-pleasing supper. Layers of savory beef, bowtie noodles, yellow corn, and creamy cheesy tomato come together in one dish. When my family wants something simple with a little something different, I whip this up—it never lasts long.
The first time I tossed this together, I needed something satisfying but easy after a long day. Took me right back to my favorite childhood bite, but this way is even more filling and fun.
Tasty Ingredients
- Sharp cheddar: shredded for a gooey, golden top—grab a whole block if you want the best melt and shred it yourself
- Corn: either canned or frozen adds brightness and natural sweetness—pick whole kernels so each bite pops
- Velveeta cheese: cut in cubes for creamy, easy-melting goodness—chill first to slice tidy squares
- Farfalle pasta: dry and uncooked holds up perfectly and traps that cheesy sauce—choose a hearty brand for chewy noodles
- Diced tomatoes: grab a can, juices and all, for extra sauciness; if you like smoke, fire-roasted is awesome
- Chicken broth: pours in rich flavor—go for low sodium so your casserole isn’t too salty
- Manwich sauce: one can gets you classic Sloppy Joe flavors right away—double-check the date on the can
- Yellow onions: dice up for a soft, sweet touch—go for ones with glossy skin and firm feel
- Ground beef: pick up a pound that’s 85% lean, juicy but flavorful—look for a bright color, not much liquid in the package
Simple Steps
- Serve and enjoy:
- Take off the foil and help yourself to this hot and cheesy meal. In my house, we spoon it up with cornbread—always a hit.
- Bake and top:
- Sprinkle shredded cheddar all over the dish, cover with foil, and pop into the oven at 375°F. Let it melt together for fifteen minutes.
- Fill the casserole dish:
- Coat a deep casserole pan with a little oil, pour in your hot pasta mix, and spread it flat.
- Melt in the cheese and corn:
- Turn down the heat, toss in chopped Velveeta and corn, then put the lid back for a couple minutes. When the cheese is soft, gently mix to get everything smooth and creamy.
- Simmer with the pasta:
- Bump up the heat until it simmers, stir in dry farfalle, and make sure every noodle’s coated. Put the lid on, let it cook, and give it a stir so nothing sticks. It’ll need a few more minutes than your pasta box says—taste a noodle to check when they’re ready, just soft enough.
- Stir in the sauces:
- Pour Manwich, chicken broth, and undrained tomatoes right into the pan. Mix it up well and scrape any browned bits up from the bottom.
- Brown the meat with onions:
- Break up ground beef in a big skillet over medium heat, let it cook for a couple minutes, then toss in chopped onions. Keep cooking about five minutes, letting the meat get brown and onions soft. Spoon off any grease you don’t want.
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The cheddar and Velveeta combo totally wins over my kids. Best memory? Plopping down on the sofa for movie night, bowls in hand. Every scoop felt like a bear hug—everyone wanted seconds!
Leftover Ideas
Store any extra helpings in a lidded container in your fridge for up to four days. Warm it up in the oven covered at 350°F until steamy or zap a portion in the microwave, stirring partway. You can freeze the chilled bake for about two months—wrap it snug and thaw overnight in the fridge before heating.
Swaps and Variations
No farfalle? Use rotini or penne—they’re just as good. Peas or bell pepper fit right in if you want more veggies. Sub ground chicken or turkey if you’d like to lighten things up. No Manwich at home? Blend tomato sauce with a spoonful each of brown sugar and Worcestershire to fake the flavor.
What to Eat With It
This hearty meal rocks alongside crunchy toasted bread or even a chunk of skillet cornbread. Or, scoop it over some plain rice for something different. Brighten the plate with ranch-dressed salad if you want a little crisp bite on the side.
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All-Time Family Favorite
Sloppy Joes started as cafeteria lunches, but making them in a big oven dish is a trick I learned from my auntie. There’s nothing like the smell of bubbling cheese coming out of the oven and that first forkful of saucy pasta, especially when we all squeezed around our old wood table.
Frequently Asked Questions
- → Can I use a different type of pasta?
Totally, try penne, shells, or rotini! Just cook it as the package tells you.
- → Is it possible to prepare this casserole ahead?
You sure can. Put the dish together up to three days early, stash it in the fridge, then just bake and add a few extra minutes if it's cold.
- → Can I substitute Velveeta with other cheeses?
Yep, swap in cream cheese or shredded mozzarella instead. Melting will be a bit different but still tasty!
- → What sides complement this dish?
Try serving with a crunchy salad, some cornbread, or even steamed veggies. They go great with all that cheesy goodness.
- → How should leftovers be stored?
Keep any extras in a sealed container in the fridge for up to three days. Heat up in the oven or zap a plate in the microwave.