Bowties 'n' Beef Casserole

A few weeks ago a girlfriend of mine had a very sick little boy.  He got a strange infection behind his eye and it ended him up in the hospital.  Thank God he is home and doing well.  I knew they had been eating hospital food and wouldn't have time to do any cooking when they got home so I made up a casserole for them with beef and pasta.  What could be more of a comfort food than that? 

Bowties 'n' Beef Casserole

Altered from this Meat and Macaroni Casserole recipe from Holly Clegg's Trim and Terrific Freezer Friendly Meals

Ingredients

EVOO spray

1 1/4 onion, diced

2 green and 1 red bell pepper, diced

1 lb (2 pkgs) sliced fresh Portobello mushrooms

Garlic Garlic seasoning (from Tastefully Simple) (optional, can substitute other seasoning of choice here)

3-4 Tbsp organic beef or chicken broth

1 1/4 lb lean ground organic sirloin
1 (16 ounce) package organic bowtie pasta
2 (15 ounce) cans no salt added tomato sauce
1 (6 ounce) can tomato paste
1 Tbsp chili powder
2 cups frozen, thawed corn
Salt and pepper, to taste
1 1/2 cups reduced fat cheddar cheese

Directions

1. Spray a large skillet with EVOO spray and heat to medium high.  Add onions, peppers and mushrooms and season with Garlic Garlic.  Let the veggies begin to caramelize over about 10 minutes.  Add some broth to scrape up the brown bits and deglaze the pan as needed.

2A. Remove the veggies to a very large bowl (it will need to fit all these ingredients and it's a lot), spray with EVOO spray again and add the beef.  Season with some additional Garlic Garlic and stir until browned and then drain.

2B. As the beef is browning cook the pasta according to package directions. 

3. Once the beef and pasta are done add them to the large bowl along with the tomato sauce through salt and pepper. 

4. Either pour the mixture into one large oblong casserole dish or two square so you can eat half and freeze the other half and top with the cheese.

Bake Now: 325 degrees for 25 to 30 minutes covered and then uncover for the last five minutes.

To freeze:  Don't bake it first, just label and wrap it then freeze for up to three months.

To bake after freezing: Defrost completely, bring to room temp, then bake at 325 degrees for 30 to 40 minutes removing the foil for the last five minutes.