Cheesy Ground Beef and Pasta Bake

When the weather turns gray and the house starts craving comfort, I reach for this baked pasta like it’s a warm blanket. The kitchen fills with the smell of sautéed onions and garlic, and that bubbling, golden cheese on top makes everyone wander into the room like moths to a porch light. I love how this dish folds everyday pantry staples—**ground beef**, **pasta**, and a jar of good **tomato sauce**—into something that feels like a hug. It reheats beautifully, feeds a crowd, and gives you crispy edges to fight over. Make it on a rainy night, a chilly Sunday, or any time you want something easy, cheesy, and full of homey charm.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This recipe hits the trifecta: rich, cheesy layers; meaty, savory sauce; and tender pasta with crunchy, golden edges. It’s a no-fuss crowd-pleaser—comfort food that feels homemade without fussing with exotic ingredients. The texture plays hot and bubbly vs. creamy and tender, and the flavors get deeper as it rests. Plus, it’s so forgiving—swap cheeses, add veggies, or double it for a potluck. Who doesn’t love crispy cheese edges and the sound of a fork scraping a saucy bowl?

Ingredients

For the Main Dish:

• 12 oz short pasta (penne, ziti, or rigatoni)
• 1 lb lean ground beef (85/15 works great)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional — for a gentle kick)
• 24 oz jar tomato sauce (marinara or your favorite)
• 1/2 cup beef or chicken broth (or water)
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar
• 1/2 cup grated Parmesan (for topping)
• 2 tbsp chopped fresh parsley or basil (optional, for garnish)

For the Sauce / Garnish (if applicable):

• Optional: 2 tbsp tomato paste (for a richer sauce)
• Optional: 1/2 cup frozen peas or 1 cup chopped spinach — stir in at the end for color and veggies

How I Make It

Step 1:

Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the pasta for 1–2 minutes less than the package directions (think al dente). Drain and set aside — it will finish cooking in the oven and stay firmer this way.

Step 2:

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When it shimmers, add the chopped onion and sauté until glossy and soft, about 4–5 minutes. Toss in the garlic and listen for that tiny sizzle—cook 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon. Brown the meat until no pink remains, about 6–8 minutes. Season with salt, pepper, oregano, and red pepper flakes if you like heat.

Step 3:

Stir in the tomato sauce, broth, and tomato paste if using. Let the sauce simmer for 5–7 minutes so the flavors deepen and the alcohol cooks off from the tomatoes. Taste and adjust seasoning — add a pinch of sugar if the sauce tastes too bright. At this point, fold in any veggies (spinach or peas) and the cooked pasta until everything looks saucy and homogenous. The mixture should smell rich and savory, with a faint sweetness from the tomatoes.

Step 4:

Spoon half the pasta mixture into a greased 9×13 baking dish. Sprinkle half the mozzarella and cheddar over that layer. Add the remaining pasta, then top with the rest of the cheeses and a generous dusting of Parmesan. Bake uncovered for 25–30 minutes, until the cheese bubbles and the edges turn golden and crisp. If you want extra brownness, broil for 1–2 minutes—watch it close to avoid burning.

Step 5:

Remove the dish and let it rest for 5–10 minutes so the sauce thickens and slices hold together. Sprinkle with chopped parsley or basil for a pop of color and fresh aroma. Serve hot and listen for that satisfying pull of cheesy strands as you dig in.

Pro Tips

• Cook pasta al dente (slightly undercooked) so it doesn’t turn mushy after baking.
• Brown the beef well to develop flavor—those browned bits add depth you’ll taste in every bite.
• Use a mix of cheeses: mozzarella for melt, cheddar for tang, and Parmesan for a salty, nutty finish.
• To make ahead, assemble in the dish, cover, and refrigerate up to 24 hours; bake an extra 5–10 minutes if cold from the fridge.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for ground turkey or chicken for a lighter version (flavor will be milder).
• Use whole wheat or gluten-free pasta for dietary needs—texture changes slightly but still delicious.
• For dairy-free, use a plant-based cheese and olive oil instead of butter; expect a different melt and flavor but still satisfying.
• Substitute Greek yogurt (½ cup) for some of the cheese in the sauce to add creaminess with fewer calories.

Variations & Tips

• Spicy version: add 1 tsp smoked paprika and jalapeños, or swap in chorizo for part of the beef.
• Kid-friendly: omit red pepper flakes and use a simple marinara; kids love the cheesy pull.
• Vegetarian: swap beef for 2 cups cooked lentils or crumbled tempeh and boost seasoning.
• Italian herb twist: add 1 tbsp fresh chopped rosemary and thyme for a woodsy aroma.
• Mexican twist: use taco seasoning, black beans, and pepper jack cheese; top with cilantro and lime.
• Creative twist: stir in 2 tbsp pesto before baking for a bright, herby lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the bake in the dish, cover tightly, and refrigerate up to 24 hours. When ready, bake at 350°F for the usual time, adding 5–10 minutes if it goes in cold.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one large roasting pan. Keep bake time about the same per pan; a larger deeper pan might need an extra 10–15 minutes.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling sauce around the edges, melted cheese that’s golden on top, and slightly crisped edges. Pasta should feel tender with a little bite (al dente).

What if I don’t have ingredient X?

No problem—use jarred marinara for tomato sauce, swap cheddar for Monterey Jack, or toss in frozen veggies if you lack fresh ones.

How I Like to Serve It

I love this straight from the oven with a simple green salad and a glass of bold red wine. For weeknight dinners, I pair it with steamed broccoli and garlic bread—carbs for the carb gods. It also does well at potlucks: make it in a disposable tray and bring extra tongs for the crispy corners. In summer, serve with a chilled cucumber salad to balance the richness.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days; reheat covered in the oven at 350°F until warmed through or microwave in 1-minute bursts.
• Ground beef should reach a safe internal temperature of 160°F.

Final Thoughts

Closing: Cozy, cheesy, and wildly forgiving—now go impress someone — or just yourself — with your homemade masterpiece!