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