Easy, cheesy, beefy, fusilli! You’re favorite pasta classic, baked in one pot….like your mom’s Hamburger Helper, but with serious jazz hands. Rich and comforting, full of ground beef, pasta, cheese and sour cream – it’ll be your go-to winner dinner.
30 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
1 tbsp olive oil
1 onion
finely chopped
1 lb ground beef
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
plus extra to season
1 tsp sugar
2 tsp Worcestershire sauce
⅓ cup (3¼ oz) tomato paste
2 cups (16 fl oz) beef stock
9 oz fusilli pasta
¾ cup (3 oz) shredded cheddar cheese
¼ cup (¾ oz) grated parmesan cheese
plus extra to serve
¼ cup (2 oz) sour cream
¼ cup (2 fl oz) heavy cream
Freshly ground black pepper
to season
Chopped flat-leaf parsley
to serve
Instructions
1Insert the wire rack into position 8. Set the oven to Bake, Convection, 375°F, for 22 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Heat the oil in a 10-inch (5½-quart) Dutch oven over high heat. Add the onion and cook, stirring for 4 minutes, or until translucent and slightly softened. Add the beef and cook, stirring to break up the meat for 4 minutes, or until browned. Stir in the spices, salt and sugar and cook for 1 minute. Add the Worcestershire sauce and tomato paste and cook for a further 1 minute.
3Pour in the stock and bring to a boil. Stir in the pasta and cover.
4Once preheated, place the pot in the oven and cook for 22 minutes.
5The pasta should be al dente. If not, cook it a little longer.
6Remove from the oven. Add the cheddar, parmesan, sour cream and cream and stir. Season with salt and pepper.