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Cheesy Pasta and Ground Beef Casserole

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The Ultimate Cheesy Pasta & Ground Beef Casserole

Nothing satisfies a hungry family quite like a steaming, bubbly casserole fresh out of the oven. This Cheesy Pasta and Ground Beef Casserole combines tender pasta, a rich and savory meat sauce, melted Sharp Cheddar, and creamy Mozzarella into one crowd-pleasing dish.

Recipe Quick-Facts

  • Prep Time: 15 minutes

  • Cook Time: 35 minutes

  • Total Time: 50 minutes

  • Skill Level / Intensity: Easy to Medium (Intensity level 4/10 — minimal multi-tasking required)

  • Yield: 8 generous servings

Equipment Needed

  • 9×13-inch baking dish

  • Large skillet (12-inch)

  • Large stockpot (for boiling pasta)

  • Colander

  • Measuring cups and spoons

Ingredients

For the Pasta Base:

  • 16 oz (1 lb) Penne or Rotini pasta (short shapes catch the sauce best)

  • 1 tbsp kosher salt (for the pasta water)

For the Ground Beef Meat Sauce:

  • 1.5 lbs ground beef (85/15 lean ratio works best for flavor without excess grease)

  • 1 medium yellow onion, finely diced

  • 4 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 tbsp Italian seasoning (or a mix of dried oregano, basil, and thyme)

  • 1 tsp smoked paprika

  • 1/2 tsp crushed red pepper flakes (optional, for gentle warmth)

  • 1 tsp salt

  • 1/2 tsp freshly cracked black pepper

  • 1 jar (24 oz) marinara sauce

  • 1 can (15 oz) tomato sauce

  • 1/2 cup heavy cream or sour cream (for a luscious, velvety texture)

For the Cheese Layer & Topping:

  • 1.5 cups shredded Sharp Cheddar cheese (divided)

  • 1.5 cups shredded low-moisture Mozzarella cheese (divided)

  • 1/4 cup grated Parmesan cheese

  • 2 tbsp fresh parsley, chopped (for garnish)

Cooking Process

1.Preheat and Prepare:5 minutes | Low Intensity.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or olive oil and set it aside.

2.Boil the Pasta:10 minutes | Low Intensity.

Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package instructions for al dente.

Chef’s Tip: The pasta will continue to cook in the oven while absorbing the sauce. Under-boiling it now prevents a mushy casserole later! Drain and set aside.

3.Brown the Beef & Aromatics:10 minutes | Medium Intensity.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.

Add the ground beef, breaking it up with a wooden spoon. Cook for 6–8 minutes until fully browned. Drain off any excess fat from the pan.

4.Build the Meat Sauce:5 minutes | Low Intensity.

Reduce the skillet heat to medium-low. Season the beef with Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Stir well.

Pour in the marinara sauce and tomato sauce. Simmer for 3–4 minutes until warm. Remove from heat and stir in the heavy cream (or sour cream) to create a rich, silky sauce base.

5.Combine Pasta and Sauce:3 minutes | Low Intensity.

Fold the drained pasta into the skillet with the meat sauce. Mix gently until every piece of pasta is thoroughly coated. Fold in 1 cup of Cheddar and 1 cup of Mozzarella so you get cheesy pockets throughout the dish.

6.Assemble & Bake:20 minutes | Medium Intensity.

Transfer the pasta mixture evenly into your prepared 9×13-inch baking dish.

Top with the remaining 1/2 cup Cheddar, 1/2 cup Mozzarella, and 1/4 cup Parmesan. Bake uncovered at 375°F for 20 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.

 

Resting & Serving

Allow the casserole to rest on a wire rack for 10 to 12 minutes before cutting into it. This resting phase lets the melted cheese settle and the sauce thicken, ensuring neat, appetizing slices rather than a runny dish. Garnish with freshly chopped parsley and serve warm alongside a green salad or garlic bread.

Storage & Reheating Instructions

  • Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 4 days.

  • Freezing: Assemble the casserole completely in a freezer-safe dish, cover tightly with foil, and freeze before baking for up to 3 months. Thaw overnight in the refrigerator before baking as instructed (add 5-10 minutes to the bake time if cold).

  • Reheating: Reheat individual portions in the microwave for 1.5 to 2 minutes, or cover the pan with foil and warm in a 350°F oven for 15–20 minutes.

Detailed Nutritional Breakdown

(Estimated per serving, based on 8 equal portions)

Nutrient Amount Per Serving % Daily Value*
Calories 520 kcal 26%
Total Fat 24 g 31%
Saturated Fat 12 g 60%
Trans Fat 0.5 g —
Cholesterol 85 mg 28%
Sodium 840 mg 37%
Total Carbohydrates 45 g 16%
Dietary Fiber 3 g 11%
Total Sugars 6 g —
Protein 32 g 64%

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