Beef and Vegetable Penne Casserole Recipe

Drain the cooked pasta and set it aside.

In a large pan, warm a bit of olive oil over medium heat. Add the minced garlic and chopped onions, then cook, stirring occasionally, until the onions are soft and translucent.

Add the ground beef to the pan with the cooked aromatics, along with the kosher salt, ground nutmeg, and red pepper flakes. Break up the meat with a spoon and cook for about 5 to 7 minutes, until it's almost completely browned. Take the pan off the heat.

Spray a 9 x 13 baking dish with cooking spray. Press the cooked penne into an even layer at the bottom of the dish. Spoon the cooked beef mixture over the pasta, then arrange the sliced tomatoes on top of the beef.

In a small bowl, whisk together the cottage cheese and eggs. Carefully spread this mixture over the tomatoes, creating a creamy layer.

Bake the covered casserole in a preheated oven at 375 degrees F for 35 minutes. After this time, raise the oven heat to 450 degrees F, remove the foil, and continue baking for another 5 to 10 minutes. The casserole should be bubbly around the edges and the cheese on top should be slightly browned.

Once out of the oven, let the casserole rest for at least 10 minutes before serving. This helps it set and makes for cleaner slices.