Description
Spooky, hearty, and cheesy—this Halloween-ready casserole mixes seasoned ground meat, beans, corn, pasta, marinara, and melty cheddar. Serve it from a black cauldron for a bubbling party centerpiece kids and adults will love.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (24 oz) jar marinara sauce
- 2 cups cooked pasta (elbow macaroni works best)
- 2 cups shredded cheddar cheese
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Optional garnishes: black olive “eyeballs”, green food coloring, edible Halloween toppings
Instructions
- Preheat: Heat oven to 375°F (190°C). Grease a casserole dish or Dutch oven.
- Cook pasta: Boil according to package directions until al dente; drain and set aside.
- Brown & soften: In a large skillet, cook ground beef with onion, bell pepper, and garlic until meat is browned and vegetables are soft.
- Add beans & corn: Stir in black beans and corn.
- Season & sauce: Mix in marinara, chili powder, smoked paprika, salt, and pepper. Simmer 5 minutes.
- Combine: In a large bowl, toss cooked pasta with the meat sauce. Transfer to prepared dish.
- Top & bake: Sprinkle cheddar over the top. Bake uncovered 20 minutes, until melted and bubbly.
- Serve spooky-style: Ladle from a black cauldron or cast-iron pot and add Halloween garnishes.
Notes
- Presentation: A black cauldron pot sells the Halloween theme instantly.
- Color effect: Add a drop or two of green food coloring to the sauce for a “slimy” look.
- Cheese factor: Extra cheddar makes the top look like a bubbling potion.
- Crunchy topping: Finish with crushed tortilla chips or breadcrumbs for texture.
- Vegetarian: Swap meat for mushrooms, lentils, or extra beans.
- Gluten-free: Use GF pasta and check the marinara label.
- Dairy-free: Use plant-based cheese or omit cheese.
- Best pasta: Elbows or rotini grip the sauce nicely.
- Make-ahead: Assemble up to 24 hours ahead; cover and refrigerate, then bake before serving.
- Storage: Refrigerate up to 4 days; freeze up to 2 months. Reheat at 350°F (175°C) until warmed through.
- Fun garnishes: Black olive “eyeballs”, parsley, or broomstick-style pretzel sticks.
- Party pairings: Serve with green punch, sparkling apple cider, or orange creamsicle soda.
- Category: Casserole
- Method: Baked