# Components:
→ Meats
01 - 1 pound ground beef
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup dill pickles, chopped
→ Pasta
06 - 12 ounces short pasta (penne, rotini, or elbows)
→ Sloppy Joe Sauce
07 - 1 (15 ounce) can tomato sauce
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
10 - 2 tablespoons yellow mustard
11 - 2 tablespoons brown sugar
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon kosher salt
15 - ½ teaspoon black pepper
16 - ¼ teaspoon cayenne pepper (optional)
→ Cheese
17 - 2 cups shredded cheddar cheese
18 - ½ cup shredded mozzarella cheese
→ Garnish
19 - ¼ cup sliced dill pickles
20 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 375°F.
02 - Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned. Drain excess fat.
04 - Add the diced onion, bell pepper, and minced garlic to the skillet with the beef. Sauté until softened, approximately 3 minutes.
05 - Stir in the chopped pickles, tomato sauce, tomato paste, Worcestershire sauce, mustard, brown sugar, apple cider vinegar, smoked paprika, salt, pepper, and cayenne pepper (if using). Simmer for 5 minutes, stirring occasionally.
06 - Add the cooked pasta to the skillet and mix thoroughly to coat with the Sloppy Joe sauce.
07 - Transfer half of the pasta mixture to a 9x13-inch baking dish. Sprinkle with 1 cup of the cheddar cheese. Top with the remaining pasta mixture and spread the remaining cheddar and mozzarella cheese over the top.
08 - Bake uncovered for 15-18 minutes, or until the cheese is melted, bubbly, and golden brown.
09 - Remove from the oven. Garnish with sliced dill pickles and fresh parsley, if desired. Let the bake rest for 5 minutes before serving.
