Dobie Casserole
Dive into comfort food bliss with this hearty Dobie Casserole recipe, a cheesy pasta bake bursting with rich flavors and simple ingredients. Perfectly al dente rotini pasta is coated in a savory meat sauce made with ground beef, diced tomatoes, and aromatic garlic, then layered with a generous blend of cheddar and mozzarella cheeses for gooey, melty perfection. This family-friendly casserole comes together in just an hour, making it an ideal weeknight dinner or potluck standout. With a golden, bubbling top and optional parsley garnish for a fresh finish, Dobie Casserole delivers classic, crowd-pleasing flavors in every bite. Perfect for meal prepping or enjoying leftovers, this dish is as versatile as it is satisfying!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 15 ounces tomato sauce
- 14.5 ounces (canned) diced tomatoes
- 1 teaspoon dried Italian seasoning
- 12 ounces rotini pasta
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 tablespoons (chopped, optional for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
Heat a large skillet over medium-high heat. Add olive oil, and once warmed, sauté the diced onion until translucent, about 3-4 minutes.
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Season with salt and black pepper. Cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the tomato sauce, diced tomatoes (with their juices), and dried Italian seasoning. Lower the heat and let the mixture simmer for 10 minutes to allow the flavors to meld.
Grease a 9x13-inch baking dish with a small amount of olive oil. Combine the cooked pasta and meat sauce in the baking dish, mixing well to evenly coat the pasta.
Spread the shredded cheddar cheese evenly over the casserole, followed by the mozzarella cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 459 mg | 35% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
