Best Bresslin' Pasta Casserole Done Cincinnati Style

This delicious casserole recipe has taken me a few years to perfect. This is a bit of a different twist to your average baked pasta casserole. Do not let the diverse list of ingredients fool you. Kids love it too! This freezes nicely.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 649 Calories

Ingredients

• 3 tablespoons ground cinnamon
• 1 cup shredded sharp Cheddar cheese
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 2 tablespoons dried basil
• 6 stalks celery, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 6 carrots, chopped
• 4 cloves garlic, chopped
• 2 large onions, chopped
• 1 (8 ounce) package thin spaghetti
• 1 (8 ounce) box elbow macaroni
• 2 ½ pounds ground beef chuck

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Heat the olive oil in a large skillet over medium-high heat. Cook and stir the beef, onion, garlic, celery, and carrots in the hot oil until the vegetables are tender, about 10 minutes. While cooking, season with cinnamon, basil, oregano, salt, and pepper. Add the spinach, tomatoes, and 1/2 of the Cheddar cheese. Bring to a gentle boil; reduce heat to medium-low, cover, and simmer for 1 hour.

Step 3

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and spaghetti, and return to a boil. Cook the pasta until not quite cooked through, about 5 minutes. Drain well in a colander set in the sink.

Step 4

Combine the drained pasta and the ground beef mixture in a large casserole dish. Top with the remaining Cheddar cheese. Cover the dish. Bake in the preheated oven until the cheese is completely melted, about 20 minutes.