2 cups uncooked rotini noodles
2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1-pound ground beef
1 teaspoon kosher salt
1 28-ounce can diced tomatoes
2 tablespoons Dijon mustard
2 cups grated cheddar cheese
¼ cup dill pickles, chopped
Preheat oven to 350F. Lightly grease a 9×13 casserole dish. Cook pasta
according to package directions in salted boiling water. Drain.
Meanwhile, in a large skillet over medium heat, brown the ground
beef, stirring to crumble until cooked through. Drain excess grease.
Return beef to the skillet, add onion and garlic and cook about 5
minutes. Stir in tomato paste, tomatoes and mustard. Bring to a
simmer and cook until slightly thickened, about 3 minutes.
Stir pasta into the meat mixture, mixing well. Spoon into the prepared
casserole dish. Sprinkle cheddar cheese over the top and bake about
15 minutes, until cheese is fully melted. Sprinkle chopped pickles over
the top and serve.