Sloppy Joe Pasta Recipe

This tasty Sloppy Joe Pasta recipe is a family favorite! We've always enjoyed pasta, and I stumbled upon this delicious 6-ingredient recipe years ago. I tested it on my teenagers, and as expected, they loved it and finished every bite.

Although our kids didn't mind the cottage cheese in the original recipe, I usually swap it with ricotta cheese because many people prefer it. You can also make it gluten-free by using gluten-free noodles, but I haven't found gluten-free sea shell pasta yet. If you're looking for a quick, simple, and budget-friendly main dish for your family, give this recipe a try. Your kids and you will love this comforting dish!

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Beef, Main Dish, Pasta Main Dish
Cuisine: Italian/Tex-Mex
Servings: 12
Calories: 351 kcal

Ingredients:

• 1 lb. 93% to 96% lean ground beef (I used 2 1/4 lbs. ground beef)
• 2 packets Sloppy Joe mix
• 12-16 oz. box medium shell pasta, cooked and drained
• 32 oz. jar spaghetti sauce or your favorite kind (see note below)
• 1 cup water (if needed, but I use about 1/3 to ½ cup at most)
• 24 oz. container Ricotta cheese or cottage cheese
• 8 oz. package sharp Cheddar cheese, shredded

Instructions:

In a large saucepan, bring water to a boil.

Add shell pasta and cook according to package directions.

Drain in a colander.

While pasta is cooking, in a large saucepan, cook beef over medium heat until no longer pink; drain.

Use a hamburger chopper to break the meat down into small pieces while frying.

Stir in the Sloppy Joe mix, spaghetti sauce, and enough water to rinse out the spaghetti sauce jar (about 1/3 to 1/2 cup).

Bring to a boil, then reduce heat and simmer, uncovered, for 5-10 minutes.

Remove from heat and stir in drained, cooked pasta.

Spoon half of the beef mixture into a greased 9x13" casserole dish.

Top with Ricotta cheese (or cottage cheese) and the remaining beef mixture.

Bake, covered with foil, at 350°F for 35-45 minutes or until bubbly.

Remove foil, sprinkle with Cheddar cheese, and bake until the cheese is melted, about 5-10 minutes longer.

Notes:

When spaghetti sauce was first mass-produced, jars were a full quart (32-ounces). This recipe needs a full 32-ounces, so you need 1 1/2 24-oz. jars.

I increased the amount of ground beef to 2 1/4 lbs. for extra meatiness.

The original recipe called for cottage cheese, but I changed it to Ricotta cheese for better taste and texture.