Cheesy Sloppy Joe Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
150 g cheddar cheese, shredded
02 -
160 g corn, frozen or canned, drain if from a can
03 -
225 g block cheese (like Velveeta), cubed
04 -
340 g uncooked farfalle pasta
05 -
1 can (410 g) diced tomatoes, liquid and all
06 -
600 ml boxed or homemade chicken broth
07 -
1 can (440 g) Manwich sauce
08 -
80 g chopped onions
09 -
450 g 85% lean ground beef
# Instructions:
01 -
Start off by heating your oven up to 190°C.
02 -
Turn the heat down low. Toss in the corn and cheese cubes. Cover so the cheese melts, then give everything another gentle mix.
03 -
Now add in that Manwich, chicken broth, and tomatoes (don't drain them). Give it a good mix so it all comes together.
04 -
Once the sauce mixture's gently bubbling, drop in the farfalle. Stir well, then cover up. Simmer until the pasta's got just a bit of bite. You might need a couple extra minutes since it’s all one pot. Test a piece to check.
05 -
Start by browning the ground beef in a big skillet over medium-high. Sizzle it for a couple of minutes. Toss in the chopped onions. Keep cooking for a few more minutes until it all looks browned and the onions are soft. Drain off any grease.
06 -
Grab a casserole dish, 23 x 33 cm, and give it a light coat of oil. Spread your mixture out in there. Sprinkle cheddar cheese all over the top.
07 -
Cover up and bake for about 15 minutes. Take off the cover, then dish it up hot. Cornbread on the side is totally optional, but yummy.
# Notes:
01 -
Pop leftovers in the fridge for up to three days. Let them sit out for half an hour before baking again at 175°C for about 25 minutes.
02 -
You can switch up the pasta shape if you want. Penne works well, just keep an eye on the time on the box.
03 -
If you toss in a whole pack of pasta, it'll come out a bit drier.