This Creamy Cheesy Ground Beef Pasta Bake is pure comfort in a casserole dish. Tender elbow macaroni is tossed with a rich, tomatoey ground beef sauce, creamy sour cream, and a generous amount of melty cheddar and Parmesan. Baked until bubbly and golden, it’s a hearty, family-friendly dinner that feels like a warm hug on a busy night.
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook, breaking up the meat with a spoon, until the beef is browned and no longer pink and the onion is softened. Drain off any excess fat.
- Stir in the tomato sauce, diced tomatoes (with their juices), Italian seasoning, and a generous pinch of salt and pepper. Bring to a simmer and cook for about 5 minutes to let the flavors meld. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the cooked macaroni, the beef and tomato mixture, 1 cup of the shredded cheddar cheese, the sour cream, and half of the grated Parmesan (1/4 cup). Stir until everything is evenly coated and well combined.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the remaining 1 cup shredded cheddar cheese and the remaining 1/4 cup Parmesan evenly over the top.
- Bake for 25–30 minutes, or until the casserole is hot throughout and the cheese on top is melted, bubbly, and lightly golden.
- Remove from the oven and let the casserole rest for a few minutes to set slightly. Garnish with chopped fresh parsley before serving.
Variation
- Make it spicy by adding red pepper flakes or a pinch of cayenne to the beef mixture, or use pepper jack cheese in place of some of the cheddar.
- Swap the ground beef for Italian sausage, ground turkey, or a mix of meats for a different flavor profile.
- Stir in extras like sautéed bell peppers, mushrooms, or a handful of baby spinach to sneak in more veggies.
Cooking Notes
- Salt the pasta water well; it’s your first chance to season the dish and keeps the noodles from tasting bland.
- Let the beef mixture simmer a few minutes so the tomatoes mellow and the flavors deepen before combining with the pasta.
- Resting the casserole for 5–10 minutes after baking helps it set, making it easier to slice and serve tidy portions.
Serving Suggestions
- Pair with a crisp green salad think mixed greens, cucumbers, and a tangy vinaigrette to cut through the richness.
- Serve with garlic bread or warm crusty rolls to scoop up any cheesy, saucy bits from the pan.
- Add a simple side of steamed or roasted vegetables, like broccoli or green beans, for a complete, balanced plate.
Tips
- Taste and adjust the seasoning of the beef and tomato sauce before mixing with the pasta; it should be well seasoned at this stage.
- If making ahead, assemble the casserole, cover tightly, and refrigerate. Add 5–10 extra minutes to the baking time, or bake covered for the first 15 minutes, then uncover to brown the top.
- For extra cheesiness, add an additional 1/2 cup cheddar or a handful of mozzarella on top before baking.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 25 g
- Sodium: 820 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time, until hot and bubbly. - Can I freeze this pasta bake?
Yes. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the fridge before baking, or bake from frozen covered with foil, adding extra time as needed. - What kind of pasta can I use instead of elbows?
Any short pasta like penne, rotini, shells, or ziti will work. Just cook to al dente and proceed with the recipe. - How do I reheat leftovers?
Reheat individual portions in the microwave with a splash of water or broth, or reheat the whole dish in a 325°F (165°C) oven, covered, until warmed through.
Conclusion
This Creamy Cheesy Ground Beef Pasta Bake brings together tender noodles, rich tomato-beef sauce, and a decadent blend of cheeses for a deeply satisfying, family-approved meal. Easy to prep ahead and perfect for feeding a crowd, it bakes up bubbly and golden every time. Keep this cozy casserole in your rotation for busy weeknights or potluck gatherings.
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Cheesy Ground Beef and Pasta
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Creamy Cheesy Ground Beef Pasta Bake is pure comfort in a casserole dish. Tender elbow macaroni is tossed with a rich, tomatoey ground beef sauce, creamy sour cream, and a generous amount of melty cheddar and Parmesan. Baked until bubbly and golden, it’s a hearty, family-friendly dinner that feels like a warm hug on a busy night.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook, breaking up the meat with a spoon, until the beef is browned and no longer pink and the onion is softened. Drain off any excess fat.
- Stir in the tomato sauce, diced tomatoes (with their juices), Italian seasoning, and a generous pinch of salt and pepper. Bring to a simmer and cook for about 5 minutes to let the flavors meld. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the cooked macaroni, the beef and tomato mixture, 1 cup of the shredded cheddar cheese, the sour cream, and half of the grated Parmesan (1/4 cup). Stir until everything is evenly coated and well combined.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the remaining 1 cup shredded cheddar cheese and the remaining 1/4 cup Parmesan evenly over the top.
- Bake for 25–30 minutes, or until the casserole is hot throughout and the cheese on top is melted, bubbly, and lightly golden.
- Remove from the oven and let the casserole rest for a few minutes to set slightly. Garnish with chopped fresh parsley before serving.
Notes
- Use freshly shredded cheddar for the smoothest melt and best flavor; pre-shredded cheese can make the sauce less creamy.
- Slightly undercook the pasta by a minute or two; it will finish cooking in the oven and stay pleasantly firm.
- If the top browns too quickly before the center is hot, loosely tent the dish with foil for the last 10 minutes of baking.
- This bake thickens as it cools. If you prefer it saucier, add a splash more tomato sauce or a couple tablespoons of pasta cooking water when mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Pasta Bake
- Method: Stovetop, Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 820 mg (approx.)
- Fat: 24 g (approx.)
- Saturated Fat: 12 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0.5 g (approx.)
- Carbohydrates: 35 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 25 g (approx.)
- Cholesterol: 90 mg (approx.)
Keywords: cheesy ground beef pasta, pasta bake, creamy beef pasta casserole, easy weeknight dinner, ground beef recipes