QVC host Dave Venable has no problem getting cheesy, on air or in his cookbook.
“Forgive me for getting a little ‘cheesy’ here, but that’s just what this one-dish wonder is all about: cheese,” Venable writes in his just-released cookbook, “In the Kitchen with David.”
“Everything we love about melted cheese — rich, ooey, gooeyness — is right here in this cheeseburger casserole.
“It’s easy to make, can be put together ahead and frozen, and it’s kid-friendly. For kids of all ages, that is.”
Cheesy cheeseburger casserole
1tablespoon plus 1 teaspoon kosher salt
116-ounce package elbow macaroni
2pounds ground beef
1large yellow onion, chopped
2 8-ounce cans tomato sauce
1/8teaspoon ground black pepper
1cup (8 ounces) ricotta cheese
1/4cup (2 ounces) sour cream
1/3cup chopped green bell pepper
1/3cup chopped scallions
1/2cup (2 ounces) shredded cheddar cheese
1/4cup (1 ounce) shredded mozzarella
1/4cup chopped fresh parsley
Heat the oven to 350 degrees.
Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well.
Heat a large skillet over medium-high heat. Add the beef and onion and cook, stirring, until the beef is well browned. Carefully drain the fat from the skillet, then stir in the tomato sauce, the remaining 1 teaspoon of salt, and the black pepper. Bring to a simmer over low heat while preparing the remaining ingredients.
In a medium bowl, combine the ricotta, sour cream, bell pepper and scallions. Spread half of the pasta in the bottom of a 9-by-13-inch baking dish. Top with the ricotta mixture, then the remaining pasta. Pour the meat mixture over the top. Sprinkle with the cheddar and mozzarella.
Bake the casserole until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with the parsley.
Makes 6 servings. Per serving: 700 calories; 230 calories from fat; 25 g fat (12 g saturated; 1 g trans fats); 130 mg cholesterol; 67 g carbohydrate; 4 g fiber; 8 g sugar; 51 g protein; 1280 mg sodium.
Recipe from Dave Venable’s “In the Kitchen with David”
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