CREAMY ROSA BEEF PASTA BAKE

A rich, tomato-cream pasta bake with ground beef, sautéed onion, tomatoes, mozzarella, and Parmesan. Serve with Parmesan green beans.

Servings: 5–6 | Cook: 20–25 minutes | Prep: 15 minutes

INGREDIENTS

Pasta Bake:
- -   1 lb ground beef
- -   12 oz pasta (penne, rigatoni, rotini, ziti, or shells)
- -   1 jar creamy rosa pasta sauce (about 20--24 oz)
- -   1/2 medium onion, finely diced
- -   1 cup fresh tomatoes, chopped
- -   1/4 to 1/2 cup heavy cream, as needed
- -   1--2 tbsp tomato paste (optional, but recommended)
- -   1 1/2 cups shredded mozzarella, divided
- -   1/2 cup grated Parmesan, divided
- -   1/2 tsp garlic powder
- -   1/2 tsp onion powder
- -   1/2 tsp Italian seasoning (optional)
- -   1/2 tsp salt, plus more for pasta water
- -   1/4 tsp black pepper
- -   Up to 1/2 cup reserved pasta water, as needed
- -   1--2 tbsp chopped fresh cilantro (optional garnish)

Parmesan Green Beans:
- -   12--16 oz green beans
- -   1 tbsp butter or olive oil
- -   1/4 tsp garlic powder
- -   Salt and black pepper, to taste
- -   2--3 tbsp grated Parmesan

INSTRUCTIONS

Prepare the Pasta:
1. Preheat oven to **375°F**.
2. Bring a large pot of well-salted water to a boil.
3. Cook pasta about **2 minutes less than the package directions** so it remains slightly firm.
4. Reserve about **1/2 cup pasta water**, then drain.

Brown the Beef and Onion:
5. Heat a large skillet over medium-high heat.
6. Add the ground beef and diced onion.
7. Season with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
8. Cook for **7--9 minutes**, breaking the beef into small pieces, until browned and the onion is softened.
9. Drain excess grease if necessary.

Build the Rosa Sauce:
10. Reduce heat to medium.
11. Stir in the tomato paste and cook for about **1 minute**.
12. Add the creamy rosa sauce, chopped tomatoes, and **1/4 cup heavy cream**.
13. Simmer gently for **3--5 minutes**.
14. Taste and add more heavy cream if you want a richer, milder sauce.
15. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.

Assemble:
16. Add drained pasta to the skillet and toss until evenly coated.
17. Stir in **3/4 cup mozzarella** and **1/4 cup Parmesan**.
18. Transfer to a lightly greased 9-by-13-inch baking dish.
19. Top with the remaining **3/4 cup mozzarella** and **1/4 cup Parmesan**.

Bake:
20. Bake uncovered for **20--25 minutes**, until bubbling and the cheese is melted.
21. For extra browning, broil for **1--2 minutes** at the end, watching closely.
22. Rest for **5--10 minutes** before serving.
23. If desired, sprinkle a small amount of fresh cilantro over individual servings. Cilantro is optional here because the Italian-style rosa flavors work well without it.

Parmesan Green Beans:
24. If using fresh green beans, boil for **4--5 minutes**. For frozen, cook **3--4 minutes**. If canned, drain and skip boiling.
25. Drain well.
26. Heat butter or olive oil in a skillet over medium heat.
27. Add green beans, garlic powder, salt, and pepper and sauté for **3--5 minutes**.
28. Remove from heat and toss with Parmesan.

NOTES
- If you run short on creamy rosa sauce, combine: - 1 1/2 cups marinara or tomato sauce - 1/2 to 3/4 cup heavy cream - 1 tbsp tomato paste
- The medium salsa roja is not a direct substitute for the creamy rosa sauce; it would change this into a Mexican-inspired pasta.