1-Getting started with Angel Beef Casserole: Begin by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish to make cleanup easier. This simple prep sets the stage for a meal that comes together in no time.

2-Cook the pasta and beef: Next, boil salted water and cook the 12 oz of angel hair pasta until it’s al dente, then drain and set it aside. In a skillet, cook the 1 lb of ground beef and the finely chopped small onion over medium heat until the beef is browned, and drain any excess fat to keep things light. This browning step adds great flavor and texture to the dish.

3-Add seasoning and sauce: Stir in the 1 tsp garlic powder, 1/2 tsp smoked paprika, salt and pepper to taste, and the 15 oz can of tomato sauce, then let the mixture simmer for 5 minutes to blend the flavors. In a separate bowl, mix the 1/2 cup sour cream and 1/4 cup softened cream cheese until smooth, creating a creamy layer that’s key to the casserole’s appeal.

4-Layer and bake the casserole: Layer half of the cooked pasta in the prepared baking dish, followed by the creamy mixture, then the remaining pasta. Pour the beef sauce evenly over the layers and sprinkle the 2 cups of shredded mozzarella cheese on top. Bake for 20-25 minutes, or until the cheese is melted and bubbly, then remove from the oven and garnish with the 1 tbsp chopped fresh parsley if desired. Let it rest for a bit before serving to enjoy every bite at its best.