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Creamy Baked Fettuccine Lasagna with Ground Beef and Melted Cheese
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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
10 servings

Ingredients
- 12 ounces dry fettuccine pasta
- 1 pound lean ground beef
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup red bell pepper, chopped
- 1 (29 ounce) can diced tomatoes
- 1 (4 ounce) can sliced mushrooms
- 3 tablespoons chopped black olives
- 2 teaspoons dried oregano
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/4 cup beef broth
- 1/4 cup grated Parmesan cheese
Instructions
1
Heat a substantial quantity of salted water in a large container until it reaches its boiling point. Prepare pasta according to the recommended cooking time, which is between 8 and 10 minutes; then, remove it from the water with a strainer.
2
Sear beef in a large skillet over medium heat until it is nicely browned. Remove excess fat from the pan and transfer the meat to a separate container. Melt butter in the same skillet and cook the onion and bell pepper until they are tender and soft. Introduce tomatoes, mushrooms, olives, and the previously cooked beef into the skillet. Season with a pinch of oregano. Allow the mixture to simmer for 10 minutes.
3
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x13-inch baking dish with a small amount of oil.
4
Arrange half of the cooked pasta in the prepared dish, followed by half of the beef and vegetable mixture. Sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat the layering process with the remaining pasta, beef mixture, and cheese.
5
Combine a can of condensed soup with beef broth until you achieve a smooth consistency. Pour the mixture over the casserole. Sprinkle with Parmesan cheese.
6
Bake the casserole in the preheated oven until it reaches a heated and tender state, which should take between 30 to 35 minutes.