Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1 1/2 cups sour cream
- 1/2 cup freshly grated Parmesan
- 12 ounces ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions (white and green parts), finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- One 14 1/2-ounce can petite diced tomatoes
Directions
- Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
- Bring a large pot of salted water to a boil.
- Add the noodles and cook to al dente according to the package directions.
- Drain and put in the prepared baking dish.
- Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook, stirring, until no longer pink, about 4 minutes.
- Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes.
- Make a space in the pan, add the tomato paste and toast for a minute.
- Sprinkle with the Italian seasoning and 1/4 teaspoon salt.
- Add the diced tomatoes, stir and bring to a simmer.
- Cook until slightly thickened, about 2 minutes.
- Pour the beef mixture over the noodles and sprinkle with the grated Cheddar.
- Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes.
- Let stand for 10 minutes before serving.
Recent Comments