Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8 to 10
Equipment: Large skillet, large pot, and a 9 x 13-inch baking dish
Ingredients
- 1 lb dry spaghetti or thin spaghetti
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 lb ground pork
- 1 large yellow onion, diced
- 2 green bell peppers, diced
- 3 cloves garlic, minced
- 2 (4 oz) cans sliced mushrooms, drained or 8 oz fresh mushrooms, sliced
- 1 (4 oz) jar diced pimientos, drained
- 1 (8 oz) can sliced black olives, drained
- ½ cup beef broth
- 2 tbsp curry powder
- ½ tsp ground cumin
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 12 oz sharp cheddar cheese, shredded
- Salt and black pepper, to taste
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to the package directions. Drain and return the pasta to the pot.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and ground pork. Cook for 8 to 10 minutes, breaking the meat into crumbles, until browned and no longer pink. Drain the grease, leaving a thin coating in the bottom of the skillet.
4. Add the onion and green bell peppers. Cook for 5 to 7 minutes, until softened.
5. Stir in the garlic and cook for 30 seconds.
6. Add the mushrooms, pimientos, olives, beef broth, curry powder, cumin, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes.
7. Taste the filling and season with salt and black pepper as needed.
8. Add the meat mixture to the pot with the cooked spaghetti. Stir in half of the shredded cheddar cheese until evenly combined.
9. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining cheddar cheese evenly over the top.
10. Bake uncovered for 25 to 30 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly golden.
11. Let the casserole rest for 10 minutes before serving.
Recipe Notes
1. This recipe was tested using canned mushrooms, but fresh mushrooms work well too.
2. Taste the filling before adding the pasta. Depending on your broth and ground pork, you may want another pinch of salt or pepper.
3. Leftovers reheat well and are just as delicious the next day.
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