Directions

1. 1

   Preheat the oven to 425 degrees F. Lightly coat a 2-quart baking dish with olive oil and set aside.

2. 2

   Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until just al dente, following package directions. Drain the noodles and transfer them to the prepared baking dish. Add the sour cream, grated Parmesan, and 1/4 teaspoon kosher salt to the noodles, then toss gently until evenly coated.

3. 3

   While the noodles cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink and cooked through (160 degrees F internal temperature), about 4 minutes. Add the chopped red bell pepper and scallions, then sauté until the vegetables are tender-crisp, approximately 3 minutes.

4. 4

   Push the meat and vegetables to the side of the skillet. Add the tomato paste to the empty space and cook, stirring constantly, for about 1 minute to deepen the flavor. Sprinkle the Italian seasoning and 1/4 teaspoon kosher salt over the mixture, then add the canned diced tomatoes with their liquid. Stir everything together and simmer over medium heat until the sauce thickens slightly, about 2 minutes.

5. 5

   Pour the entire beef and tomato mixture over the noodle mixture in the baking dish. Distribute the grated Cheddar cheese evenly over the top.

6. 6

   Bake on the middle rack of the oven until the cheese is completely melted and the edges are bubbling, 15 to 20 minutes. Remove from the oven and let the casserole rest for 10 minutes before serving.