It’s no secret that we love sloppy joe’s and love trying the flavors in new ways. When I found this recipe in Taste of Home, I knew it was a must try! Of course, it was a huge hit. I loved the addition of the veggies and the kids loved having Sloppy Joe pasta!
To make the dish more allergy-friendly, use a gluten-free pasta. We used Ancient Harvest Elbow pasta. We also used dairy-free cheeses.
Be sure to check out a review of Puerto Rican Coconut Pudding from The Lively Cook!
- 2-1/2 cups uncooked penne pasta
- 1 pound ground beef
- 1 small onion, chopped
- 1 package (16 ounces) frozen mixed vegetables
- 1-1/2 cups water
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 envelope sloppy joe mix
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon dried oregano
- 2 cups 2% cottage cheese
- 1-1/2 cups shredded Colby-Monterey Jack cheese, divided
- Cook pasta according to package directions.
- Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Add the vegetables, water, tomato sauce, tomato paste, sloppy joe mix, parsley and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 7-9 minutes or until vegetables are crisp-tender. Drain pasta; stir into beef mixture.
- Spoon half of the mixture into a greased 13×9-in. baking dish. Top with cottage cheese, 3/4 cup Colby-Monterey Jack cheese and the remaining pasta mixture.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining Colby-Monterey Jack cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.