Cheesy Sloppy Joe Noodle Bake
Yield 2 9x13 pans PLUS 1 square pan
- 32 ounces of whatever noodles you like – my favorites are einkorn pasta or spelt pasta. Some like this gluten-free pasta, but I can't seem to cook it right.
- 8 ounces cream cheese, softened
- 2 cups sour cream (I've seen some recipes call for cottage cheese instead.)
- 1 Tablespoon chives
- Sea salt & pepper to your taste
- 1 teaspoon garlic powder
- 1/2 cup milk (maybe a little more)
- 3 pounds ground beef (we get it from our local farmer with 1/4 ground heart, if you don't have a good local source you trust for grassfed meat, you could get it online here.)
- 1 onion, chopped, or 3 Tablespoons dried
- More sea salt and pepper for this meat mixture, amount to your taste
- 2 cans tomato paste
- 1/2 cup ketchup or tomato sauce
- 3 teaspoons mustard
- 4 Tablespoons maple syrup
- 1/2 cup water or so
- 3-4 cups shredded cheese, whichever kind you prefer — we like cheddar or mozzarella
- Brown the ground beef with onions.
- Stir in the ketchup or tomato sauce, tomato paste, mustard, maple syrup, water, and some salt and pepper. This should be thick, but not dry. If it seems dry, add a little more water. Set aside.
- Cook pasta according to directions, drain.
- Meanwhile, use your stick blender or food processor to mix together the sour cream, cream cheese, milk, chives, garlic powder, and a few shakes of salt and pepper.
- Toss the cream mixture with the pasta, add extra milk so that it's really creamy; not runny, but not dry. Taste one. If it tastes blah, add more salt and pepper until it's dreamy — this is very important to make the whole thing taste really good.
- Start assembling:
- Spoon a layer of the pasta mixture into your buttered or parchment paper-lined pans, dollop half the meat mixture around the top.
- Spread the rest of the pasta around the top of the meat
- Now the other half of the meat mixture on that.
- Sprinkle with cheese.
- Now either cover well and label it for the freezer, put it into the fridge to bake later, or bake now.
- 350* until hot, about 20-30 minutes.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/cheesy-sloppy-joe-noodle-bake-a-make-ahead-or-freeze-ahead-meal-everyone-devours/