Easy 5-Ingredient Amish-Style Sloppy Joe Casserole (Oven-Baked Comfort Food)

When busy weeknights leave little time for cooking, few meals are as satisfying as this Amish-style sloppy joe casserole. It combines the sweet and savory flavors of classic sloppy joes with tender pasta and melted cheese, all baked together in one dish. Best of all, it requires only five simple ingredients and very little hands-on effort.

What makes this recipe especially appealing is its convenience. Instead of boiling pasta separately, the uncooked penne cooks right in the casserole dish as it bakes. The sloppy joe sauce and broth create a flavorful cooking liquid that transforms ordinary pantry staples into a hearty family dinner. The result is a warm, comforting casserole with a nostalgic potluck feel that is perfect for feeding a hungry crowd.

Why You’ll Love This Recipe

• Only 5 main ingredients
• One casserole dish means easy cleanup
• No need to pre-cook the pasta
• Family-friendly and budget-conscious
• Perfect for busy weeknights
• Great for leftovers

Ingredients

• 1 pound ground beef
• 1 can (15–16 ounces) sloppy joe sauce
• 2 cups uncooked penne pasta
• 3 cups beef broth
• 2 cups shredded cheddar cheese

Kitchen Equipment

• 9×13-inch baking dish
• Large skillet
• Mixing spoon
• Aluminum foil
• Measuring cups

Step 1: Preheat the Oven

Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.

Step 2: Brown the Ground Beef

Place a large skillet over medium-high heat. Add the ground beef and cook until it is fully browned and no longer pink.

As the beef cooks, break it into small crumbles with a spoon. Once done, carefully drain any excess grease.

The browned beef provides the rich, savory foundation that makes this casserole so satisfying.

Step 3: Combine the Ingredients

Transfer the cooked beef to the prepared baking dish.

Add:

• Sloppy joe sauce
• Uncooked penne pasta
• Beef broth

Stir everything thoroughly until the pasta is evenly distributed and fully submerged in the liquid.

At this stage, the mixture may appear somewhat soupy, but this is exactly what you want. The pasta will absorb the liquid during baking.

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