This Beefy Pasta Bake is a cozy, crowd-pleasing casserole loaded with tender pasta, savory ground beef, and a blanket of melted cheese. It brings together simple pantry staples and turns them into a hearty, comforting dinner the whole table will love. Perfect for busy weeknights, potlucks, or make-ahead freezer meals.
Ingredients
- 1 pound (450 g) ground beef
- 8 ounces (225 g) pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces/425 g) tomato sauce
- 1 can (14.5 ounces/410 g) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Cooking spray or extra oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a little oil.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente. Drain well and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until the onion is soft and translucent.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, for 5–7 minutes or until browned and no longer pink. Drain off excess fat if needed.
- Stir in the tomato sauce, diced tomatoes (with their juices), dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer and cook for about 5 minutes to let the flavors meld.
- In a large mixing bowl (or the pasta pot), combine the cooked pasta with the beef and tomato mixture. Toss until everything is evenly coated.
- Transfer the beef and pasta mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with chopped fresh parsley, then slice and serve warm.
Variation
- Three-Cheese Beefy Bake: Swap half of the mozzarella for provolone and add 1/2 cup ricotta dotted over the pasta before baking for an ultra-creamy, cheesy finish.
- Veggie-Loaded Version: Stir in 1–2 cups of diced bell peppers, mushrooms, or zucchini when you sauté the onion and garlic for added flavor, color, and nutrients.
- Spicy Beefy Pasta Bake: Use a mix of ground beef and spicy Italian sausage and add 1/4–1/2 teaspoon crushed red pepper flakes to the sauce for a kick.
Cooking Notes
- Cook the pasta just to al dente; it will continue to cook in the oven and absorb some of the sauce, preventing it from turning mushy.
- If your sauce looks very thick before combining with the pasta, add a splash of pasta cooking water to keep the bake moist and saucy.
- For deeper flavor, let the beef and tomato mixture simmer for 10–15 minutes instead of 5 if you have the time.
Serving Suggestions
- Serve the Beefy Pasta Bake with a simple green salad dressed in a light vinaigrette to balance the richness.
- Pair with garlic bread, crusty baguette, or breadsticks to soak up any extra sauce and cheesy bits from the pan.
- Round out the meal with roasted or steamed vegetables such as broccoli, green beans, or a medley of carrots and zucchini.
Tips
- Shred your own mozzarella from a block if possible; it melts more smoothly than pre-shredded cheese coated in anti-caking agents.
- Let the casserole rest for at least 5 minutes after baking so it can set slightly, making it easier to slice and serve neat portions.
- If the top browns too quickly before the center is hot and bubbly, loosely tent the dish with foil for the last 5–10 minutes of baking.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: ≈450 kcal
- Protein: ≈28 g
- Sodium: ≈650 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, any short, sturdy shape like ziti, fusilli, or shells will work. Just cook to al dente so it doesn’t get too soft in the oven. - Can I make this ahead of time?
Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the baking time if starting from cold. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F (175°C) oven until heated through. - Can I freeze Beefy Pasta Bake?
Yes. Wrap the unbaked or baked and cooled casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then bake or reheat until hot and bubbly.
Conclusion
This Beefy Pasta Bake brings together tender pasta, rich tomato sauce, and a golden, cheesy topping for the ultimate comfort food casserole. It’s easy to assemble, family-friendly, and perfect for weeknights, potlucks, or freezer meals. Serve it with a crisp salad and warm bread, and you’ve got a hearty dinner everyone will happily dig into.
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Beefy Pasta Bake
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Beefy Pasta Bake is a cozy, crowd-pleasing casserole loaded with tender pasta, savory ground beef, and a blanket of melted cheese. It brings together simple pantry staples and turns them into a hearty, comforting dinner the whole table will love. Perfect for busy weeknights, potlucks, or make-ahead freezer meals.
Ingredients
Scale
- 1 pound (450 g) ground beef
- 8 ounces (225 g) pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces/425 g) tomato sauce
- 1 can (14.5 ounces/410 g) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Cooking spray or extra oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a little oil.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente. Drain well and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until the onion is soft and translucent.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, for 5–7 minutes or until browned and no longer pink. Drain off excess fat if needed.
- Stir in the tomato sauce, diced tomatoes (with their juices), dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer and cook for about 5 minutes to let the flavors meld.
- In a large mixing bowl (or the pasta pot), combine the cooked pasta with the beef and tomato mixture. Toss until everything is evenly coated.
- Transfer the beef and pasta mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with chopped fresh parsley, then slice and serve warm.
Notes
- Nutrition values are approximate and will vary with specific ingredients and brands used.
- Use lean ground beef (90% lean or higher) if you prefer a lighter casserole and want to reduce excess fat.
- You can assemble the bake a few hours ahead, cover, and refrigerate. Add 5–10 minutes to the baking time if baking from chilled.
- This casserole freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Feel free to adjust the seasonings—extra garlic, a pinch of red pepper flakes, or Italian seasoning all work nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole, Pasta
- Method: Baked
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 portion (about 1/6 of the recipe)
- Calories: ≈450 kcal
- Sugar: ≈7 g
- Sodium: ≈650 mg
- Fat: ≈20 g
- Saturated Fat: ≈8 g
- Unsaturated Fat: ≈10 g
- Trans Fat: ≈0.5 g
- Carbohydrates: ≈42 g
- Fiber: ≈3 g
- Protein: ≈28 g
- Cholesterol: ≈80 mg
Keywords: beefy pasta bake, beef and pasta casserole, cheesy pasta bake, ground beef pasta, easy weeknight dinner, baked rigatoni, baked penne