This Cheesy Ground Beef Pasta Casserole is pure comfort in a pan. Tender macaroni simmers in a rich tomato-beef sauce, then gets baked under a generous blanket of melty cheddar, mozzarella, and Parmesan. It’s cozy, family-friendly, and perfect for busy weeknights or potlucks when you need something hearty and crowd-pleasing.
Ingredients
- 1 pound (450 g) ground beef
- 8 ounces (about 2 1/2 cups) elbow macaroni, uncooked
- 1 can (15 ounces / 425 g) tomato sauce
- 1 can (14.5 ounces / 411 g) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Cooking spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a little oil and set aside.
- In a large skillet or sauté pan over medium heat, crumble and cook the ground beef until browned and cooked through, 6–8 minutes. Drain off excess fat if needed.
- Season the beef lightly with salt and pepper. Add the tomato sauce, diced tomatoes with their juices, beef broth, Italian seasoning, garlic powder, and another pinch of salt and pepper.
- Stir well to combine, then bring the mixture to a gentle simmer over medium heat.
- Stir in the uncooked elbow macaroni. Reduce heat slightly and simmer for 8–10 minutes, stirring occasionally, until the pasta is just al dente. If the mixture looks too dry before the pasta is done, add a splash more broth or water.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove the skillet from the heat.
- Stir in 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese until melted and evenly combined with the pasta and sauce.
- Transfer the beef and pasta mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Top with the remaining 1 cup cheddar cheese, remaining 1/2 cup mozzarella cheese, and sprinkle the grated Parmesan evenly over the top.
- Bake in the preheated oven for 20–25 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and lightly golden.
- If you like a deeper golden crust, broil on high for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with chopped fresh parsley and serve warm.
Variation
- Veggie-loaded: Stir in 1–2 cups of vegetables such as bell peppers, mushrooms, spinach, or zucchini with the beef and sauce to add color and nutrition.
- Different pasta shapes: Swap elbow macaroni for small shells, rotini, or penne. Choose a similar size and cook to just al dente before baking.
- Tex-Mex twist: Add 1–2 teaspoons chili powder, 1/2 teaspoon cumin, and a can of drained black beans or corn; top with pepper jack cheese and serve with sour cream and salsa.
- Lighter version: Use extra-lean ground beef or ground turkey, reduce the cheese slightly, and use whole-wheat pasta for a bit more fiber.
- Three-cheese upgrade: Mix in ricotta or cottage cheese (about 1 cup) with the beef and pasta for extra creaminess and richness.
Cooking Notes
- Because the pasta cooks in the sauce, keep the mixture at a steady, gentle simmer and stir often to prevent sticking or uneven cooking.
- Sauce thickness can vary depending on brand of tomatoes and broth; you can thin with a splash more broth or water if it gets too thick before the pasta is done.
- If baking from chilled, cover the casserole with foil for the first 15 minutes to warm through, then uncover to melt and brown the cheese.
- Use a large enough skillet so the pasta can move around and cook evenly in the sauce.
- For a crispier top, sprinkle an extra 2–3 tablespoons of Parmesan over the cheese layer before baking.
Serving Suggestions
- Pair with a simple green salad or Caesar salad to balance the richness of the casserole.
- Serve with garlic bread, crusty baguette, or breadsticks to scoop up any extra sauce and cheesy bits.
- Add a side of steamed or roasted vegetables like broccoli, green beans, or asparagus for a more rounded meal.
- Top individual portions with a dollop of sour cream or a sprinkle of red pepper flakes for a little kick.
- Serve leftovers in bowls with a fresh sprinkle of parsley and extra Parmesan on top.
Tips
- Cook the pasta in the sauce only until just al dente overcooking on the stovetop can lead to mushy pasta after baking.
- Taste and season the sauce before adding the cheese and baking; the cheese will add some salt, but you still want a well-seasoned base.
- Let the casserole rest after baking so it can set slightly, making it easier to slice and serve neat portions.
- For best flavor and texture, use a mix of cheddar and mozzarella as written; cheddar adds sharpness while mozzarella gives you that classic stretchy melt.
- Double the recipe and bake in two dishes if you’re feeding a crowd this casserole reheats beautifully for parties and potlucks.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 28 g
- Sodium: 850 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes. Short, sturdy shapes like shells, rotini, penne, or ziti all work well. Just cook them in the sauce until al dente and keep an eye on liquid levels. - Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5–10 minutes to the baking time and cover with foil if it browns too quickly. - 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 rewarm the whole dish in a 325°F (165°C) oven until hot. - Can I freeze this recipe?
Yes. Cool the baked casserole completely, wrap well, and freeze for up to 2–3 months. Thaw overnight in the fridge, then reheat covered in the oven until warmed through. - Can I use ground turkey or chicken instead of beef?
You can. Substitute with the same amount of ground turkey or chicken and brown it well; you may want to add an extra pinch of salt and Italian seasoning for flavor.
Conclusion
This Cheesy Ground Beef Pasta Casserole delivers everything you want in a comfort-food classic: savory seasoned beef, tender pasta, and a bubbling triple-cheese topping. It comes together with pantry staples, bakes up beautifully, and reheats like a dream. Keep it in your weeknight rotation for an easy, crowd-pleasing dinner everyone will look forward to.
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Cheesy Ground Beef Pasta Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Cheesy Ground Beef Pasta Casserole is pure comfort in a pan. Tender macaroni simmers in a rich tomato-beef sauce, then gets baked under a generous blanket of melty cheddar, mozzarella, and Parmesan. It’s cozy, family-friendly, and perfect for busy weeknights or potlucks when you need something hearty and crowd-pleasing.
Ingredients
Scale
- 1 pound (450 g) ground beef
- 8 ounces (about 2 1/2 cups) elbow macaroni, uncooked
- 1 can (15 ounces / 425 g) tomato sauce
- 1 can (14.5 ounces / 411 g) diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Cooking spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a little oil and set aside.
- In a large skillet or sauté pan over medium heat, crumble and cook the ground beef until browned and cooked through, 6–8 minutes. Drain off excess fat if needed.
- Season the beef lightly with salt and pepper. Add the tomato sauce, diced tomatoes with their juices, beef broth, Italian seasoning, garlic powder, and another pinch of salt and pepper.
- Stir well to combine, then bring the mixture to a gentle simmer over medium heat.
- Stir in the uncooked elbow macaroni. Reduce heat slightly and simmer for 8–10 minutes, stirring occasionally, until the pasta is just al dente. If the mixture looks too dry before the pasta is done, add a splash more broth or water.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove the skillet from the heat.
- Stir in 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese until melted and evenly combined with the pasta and sauce.
- Transfer the beef and pasta mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Top with the remaining 1 cup cheddar cheese, remaining 1/2 cup mozzarella cheese, and sprinkle the grated Parmesan evenly over the top.
- Bake in the preheated oven for 20–25 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and lightly golden.
- If you like a deeper golden crust, broil on high for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with chopped fresh parsley and serve warm.
Notes
- Shred your own cheese if possible pre-shredded cheese is convenient but often contains anti-caking agents that can make the melt less creamy.
- Use lean ground beef (around 90% lean) to reduce excess grease; if using a fattier blend, drain thoroughly after browning.
- The pasta should be just al dente before baking; it will continue to cook and absorb sauce in the oven.
- If the mixture seems very soupy before baking, don’t worry some of the liquid will absorb and evaporate as it bakes.
- You can assemble the casserole ahead, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking from chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Casserole
- Method: Stovetop, Baked
- Cuisine: American
Nutrition
- Serving Size: About 1/6 of the casserole
- Calories: 450 kcal (approx.)
- Sugar: 6 g (estimated, from tomatoes and sauce)
- Sodium: 850 mg (estimated; depends on broth and cheese used)
- Fat: 24 g (estimated)
- Saturated Fat: 12 g (estimated)
- Unsaturated Fat: 11 g (estimated)
- Trans Fat: 0–1 g (estimated; depends on beef used)
- Carbohydrates: 32 g (estimated)
- Fiber: 3 g (estimated)
- Protein: 28 g (estimated)
- Cholesterol: 90 mg (estimated)
Keywords: cheesy ground beef pasta casserole, hamburger casserole, beef pasta bake, easy weeknight dinner, comfort food, pasta casserole