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Cheesy Beef and Roasted Vegetable Bake Ingredients 1. Ground beef – 1 1/4 lb 2. Sweet potatoes – 2 large, peeled and cut into 1-inch cubes 3. Red bell pepper – 1 large, diced 4. Yellow onion – 1 medium, diced 5. Garlic – 4 cloves, minced 6. Olive oil – 3 tbsp 7. Tomato sauce – 1 1/2 cups 8. Heavy cream – 1/2 cup 9. Cream cheese – 4 oz, softened 10. Mozzarella cheese – 1 1/2 cups, shredded 11. Cheddar cheese – 1 cup, shredded 12. Parmesan cheese – 1/3 cup, grated 13. Italian seasoning – 2 tsp 14. Smoked paprika – 1 tsp 15. Salt – 1 1/2 tsp 16. Black pepper – 1 tsp 17. Red pepper flakes – 1/2 tsp 18. Fresh parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 425°F and lightly grease a 9-by-13-inch glass baking dish with 1 tablespoon of olive oil. 2. Place the cubed sweet potatoes and diced red bell pepper in a large bowl, then toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of Italian seasoning, and the smoked paprika. 3. Spread the seasoned vegetables evenly in the baking dish and roast for 20 minutes, stirring once halfway through so the edges become browned and caramelized. 4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat and add the diced onion. 5. Cook the onion for 3 to 4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant. 6. Add the ground beef to the skillet and cook for 7 to 9 minutes, breaking it into small crumbles with a wooden spoon until browned and no longer pink. 7. Season the beef with the remaining salt and black pepper, the remaining Italian seasoning, and the red pepper flakes, then stir thoroughly to distribute the spices. 8. Stir the tomato sauce into the cooked beef and simmer for 4 to 5 minutes, allowing the sauce to thicken slightly and absorb the savory flavors. 9. Reduce the heat to low and stir in the heavy cream and softened cream cheese until the mixture becomes rich, smooth, and creamy. 10. Remove the roasted vegetables from the oven and gently fold the creamy beef mixture through them, spreading everything into an even layer in the baking dish. 11. Sprinkle the mozzarella, cheddar, and Parmesan cheeses evenly over the entire surface, creating a thick cheese layer that will melt into the beef and vegetables. 12. Return the uncovered casserole to the 425°F oven and bake for 15 to 20 minutes, until the cheese is completely melted, bubbling, and browned in several places. 13. For a more deeply caramelized top, broil the casserole for 1 to 2 minutes at the end, watching closely so the cheese browns without burning. 14. Remove the casserole from the oven and let it rest for 8 to 10 minutes, then scatter fresh parsley over the top and serve warm with a simple green salad or steamed vegetables. Follow for more easy, cheesy recipes and delicious homemade food ideas!

Cheesy Beef and Roasted Vegetable Bake Ingredients 1. Ground beef – 1 1/4 lb 2. Sweet potatoes – 2 large, peeled and cut into 1-inch cubes 3. Red bell pepper – 1 large, diced 4. Yellow onion – 1 medium, diced 5. Garlic – 4 cloves, minced 6. Olive oil – 3 tbsp 7. Tomato sauce – 1 1/2 cups 8. Heavy cream – 1/2 cup 9. Cream cheese – 4 oz, softened 10. Mozzarella cheese – 1 1/2 cups, shredded 11. Cheddar cheese – 1 cup, shredded 12. Parmesan cheese – 1/3 cup, grated 13. Italian seasoning – 2 tsp 14. Smoked paprika – 1 tsp 15. Salt – 1 1/2 tsp 16. Black pepper – 1 tsp 17. Red pepper flakes – 1/2 tsp 18. Fresh parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 425°F and lightly grease a 9-by-13-inch glass baking dish with 1 tablespoon of olive oil. 2. Place the cubed sweet potatoes and diced red bell pepper in a large bowl, then toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of Italian seasoning, and the smoked paprika. 3. Spread the seasoned vegetables evenly in the baking dish and roast for 20 minutes, stirring once halfway through so the edges become browned and caramelized. 4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat and add the diced onion. 5. Cook the onion for 3 to 4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant. 6. Add the ground beef to the skillet and cook for 7 to 9 minutes, breaking it into small crumbles with a wooden spoon until browned and no longer pink. 7. Season the beef with the remaining salt and black pepper, the remaining Italian seasoning, and the red pepper flakes, then stir thoroughly to distribute the spices. 8. Stir the tomato sauce into the cooked beef and simmer for 4 to 5 minutes, allowing the sauce to thicken slightly and absorb the savory flavors. 9. Reduce the heat to low and stir in the heavy cream and softened cream cheese until the mixture becomes rich, smooth, and creamy. 10. Remove the roasted vegetables from the oven and gently fold the creamy beef mixture through them, spreading everything into an even layer in the baking dish. 11. Sprinkle the mozzarella, cheddar, and Parmesan cheeses evenly over the entire surface, creating a thick cheese layer that will melt into the beef and vegetables. 12. Return the uncovered casserole to the 425°F oven and bake for 15 to 20 minutes, until the cheese is completely melted, bubbling, and browned in several places. 13. For a more deeply caramelized top, broil the casserole for 1 to 2 minutes at the end, watching closely so the cheese browns without burning. 14. Remove the casserole from the oven and let it rest for 8 to 10 minutes, then scatter fresh parsley over the top and serve warm with a simple green salad or steamed vegetables. Follow for more easy, cheesy recipes and delicious homemade food ideas!

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