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