Sloppy Joe Casserole turns the familiar sweet-and-tangy beef filling into a six-serving pasta bake. Farfalle cooks directly in Manwich sauce, chicken broth, and tomato juice before frozen corn and Velveeta make the skillet creamy and sharp cheddar forms the final baked layer.
The recipe serves exactly 6. Preparation takes 5 minutes, cooking takes 45 minutes, and the listed total is 50 minutes. The method uses one deep skillet and one greased 9×13-inch dish, with a final covered bake of 15 minutes at 375°F.
Sloppy Joe Casserole Ingredients
Start with 1 lb 85%-lean ground beef, ½ cup diced yellow onion, and ¾ lb uncooked farfalle pasta. The sauce uses one 15.5 oz can Manwich sauce, 2½ cups chicken broth, and one 14.5 oz can diced tomatoes with all their juice.
Add 1 cup frozen corn kernels and 8 oz Velveeta cut into cubes. Finish the casserole with exactly 1½ cups shredded sharp cheddar cheese.
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How to Make Sloppy Joe Casserole
- Heat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook beef for about 2 minutes, add onion, and continue another 5 minutes; drain.
- Add Manwich sauce, chicken broth, and undrained tomatoes. Bring to a gentle boil.
- Stir in uncooked farfalle, cover, and simmer gently until al dente, stirring occasionally.
- Reduce heat to low, add frozen corn and cubed Velveeta, cover briefly, then stir until creamy.
- Transfer to the dish, top with 1½ cups cheddar, cover with foil, and bake 15 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Preheat and Grease the Baking Dish
Brown the Beef, Then Add Onion
Build the Sloppy Joe Sauce Base
Cook Farfalle Directly in the Sauce
Add Frozen Corn and Velveeta
Transfer and Add Sharp Cheddar
Cover and Bake for Fifteen Minutes
Rest Briefly and Serve Six Portions
Make-Ahead Guidance Without Overcooking
Check the Sauce Before Baking
Conclusion
Heat the oven to 375°F and grease a 9×13-inch dish. Brown 1 lb beef for 2 minutes, add ½ cup onion, cook 5 more minutes, and drain. Add Manwich, 2½ cups broth, and undrained tomatoes. Bring to a gentle boil, add ¾ lb farfalle, cover, and simmer until al dente. Stir in 1 cup corn and 8 oz Velveeta. Transfer, top with 1½ cups cheddar, cover, and bake 15 minutes.
Frequently Asked Questions
- → Should the diced tomatoes be drained?
No. Add the entire 14.5 oz can with its juice because that liquid helps cook the pasta.
- → Does the farfalle need to be boiled separately?
No. Add ¾ lb uncooked farfalle directly to the sauce and simmer it covered until al dente.
- → How long does the assembled casserole bake?
Cover it with foil and bake at 375°F for 15 minutes.
- → How many servings does the recipe make?
It makes exactly six servings.