Cheesy Beef and Corn Pasta Bake

1Preheat your oven to 375°F (190°C).

2In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

3In a large skillet, heat olive oil (2 tablespoons) over medium heat. Add the chopped onion (1) and minced garlic (2 cloves), sautéing until the onion (1) is translucent, about 3-4 minutes.

4Add the ground beef (1 pound) to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

5Stir in the corn, diced tomatoes, Italian seasoning (1 teaspoon), salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.

6In a large mixing bowl, combine the cooked pasta with the beef and corn mixture. Add half of the shredded cheese and mix well.

7Transfer the pasta mixture into a greased baking dish. Top with the remaining shredded cheese.

8Pour the beef broth or water (1 cup) around the edges of the pasta mixture to keep it moist during baking.

9Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

10Remove from the oven and let it cool for a few minutes before serving.