Beef Pasta Bake is the definition of hearty, cheesy comfort food: tender pasta baked in a rich tomato‑beef sauce, blanketed with a thick layer of melted cheese that turns golden and bubbly in the oven. It’s the kind of casserole that feeds a crowd, fills the house with cozy aromas, and makes everyone at the table go back for seconds.
This version leans into simple, pantry‑friendly ingredients—ground beef, pasta, jarred sauce, and a generous amount of cheese—while still delivering big, satisfying flavor. It’s ideal for busy weeknights, potlucks, or Sunday suppers when you want something that feels like a hug in a baking dish.
Why You’ll Love This Beef Pasta Bake
This beef pasta bake is all about ease and payoff. You brown ground beef with onion and garlic, stir in tomato sauce and seasonings, toss with al dente pasta, and bake under a melty, stretchy cheese topping. It comes together in stages that are straightforward and forgiving, with plenty of room for you to tweak the seasoning, add vegetables, or switch up the cheeses.
Because it bakes in a large casserole dish, it’s perfect for feeding a family or generating leftovers for lunches; the flavors actually improve by the next day as the sauce and pasta have more time to mingle.
The texture is a great mix of cozy and satisfying: the top cheese layer gets browned and pleasantly stretchy, while the pasta underneath stays saucy and tender without going mushy. Every spoonful gives you a balance of meat, sauce, pasta, and cheese.
It’s familiar enough for picky eaters but flavorful enough to keep the grown‑ups happy too. Plus, it’s a fantastic way to use up half‑jars of marinara, stray bits of cheese, or vegetables lurking in the crisper.
Ingredients
- 12 ounces (about 340 g) pasta such as penne, rigatoni, or rotini
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano (optional, for extra herb flavor)
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 (24‑ounce / 680 g) jar marinara or pasta sauce
- 2 tablespoons tomato paste (optional, for deeper flavor)
- ½ cup beef broth or reserved pasta water
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar or Italian blend cheese
- ¼ cup grated Parmesan cheese
Optional add‑ins: 1 cup chopped bell pepper or mushrooms (sautéed with the beef), red pepper flakes for heat, fresh basil or parsley for garnish.
Cooking the Pasta and Beef
Begin by bringing a large pot of well‑salted water to a boil. Add the pasta and cook it until just shy of al dente—usually a minute or two less than the package directions.
The pasta will continue cooking in the oven, so you want it to have a little bite left. Drain the pasta, reserving about ½ cup of the cooking water if you’re not using broth later, and set it aside.
While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat. Add the ground beef and diced onion, breaking the meat up with a spoon as it browns. Cook for 7–8 minutes, until the beef is no longer pink and the onion is softened and translucent. *
If there is excess grease in the pan, carefully spoon or drain some off, leaving just enough to keep the mixture moist.
Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant. Sprinkle in the Italian seasoning, dried oregano if using, salt, and black pepper. Toss everything together and let the spices bloom briefly in the heat so their flavors deepen.
Making the Sauce and Combining with Pasta
Pour the jar of marinara or pasta sauce into the skillet with the seasoned beef and onions. Add the tomato paste if you’re using it for an extra rich, tomato‑forward flavor.
Stir in the beef broth or reserved pasta water to loosen the sauce a bit; you’re aiming for a consistency that will coat the pasta well without drying out in the oven.
Allow the sauce to simmer gently over medium‑low heat for about 5–10 minutes. This short simmer helps the flavors meld and thickens the sauce slightly. Taste and adjust the seasoning—add a pinch more salt, pepper, or a pinch of sugar if your sauce tastes very acidic.
Once the sauce tastes right, add the drained pasta to the skillet (or, if your skillet isn’t large enough, combine pasta and sauce in the pasta pot).
Toss until every piece of pasta is well coated in the beefy tomato sauce. If it looks a little dry, splash in a bit more broth or pasta water; the mixture should be saucy without being soupy.
Assembling the Beef Pasta Bake
Preheat your oven to 375°F (190°C). Grease a 9×13‑inch (about 23×33 cm) baking dish with a little olive oil or nonstick spray.
Spread about half of the beef‑pasta mixture into the bottom of the dish, creating an even layer. Sprinkle half of the shredded mozzarella and cheddar over this base. Spoon the remaining pasta mixture on top, smoothing it into an even layer, and then top with the rest of the mozzarella and cheddar.
Finish with the grated Parmesan evenly scattered over the surface for extra flavor and a slightly crisp, golden top.
If you like a very cheesy bake, you can reserve a bit of cheese to sprinkle on during the last few minutes of baking, but layering it all now works beautifully.
Baking and Finishing
Place the assembled dish on the center rack of your preheated 375°F (190°C) oven. Bake for about 20–25 minutes, or until the cheese on top is fully melted, bubbling around the edges, and starting to turn golden brown in spots. If your oven runs cool or you like a deeper color, you can leave it in for a few extra minutes or switch to broil for the last minute or two—just watch closely to prevent burning.
Once baked, remove the casserole from the oven and let it rest for at least 5–10 minutes before serving. This brief rest lets the cheese set a bit and makes it easier to scoop out neat portions without everything sliding apart.
Sprinkle chopped fresh parsley or basil over the top if you like a pop of color and freshness.
Serving Suggestions
Scoop generous portions of beef pasta bake onto plates or into shallow bowls. Each serving should bring up a satisfying tangle of pasta, plenty of saucy beef, and a blanket of melty cheese. This dish is quite filling, so you don’t need much else to complete the meal—simple sides work best.
A crisp green salad with a tangy vinaigrette is a great contrast to the rich, cheesy bake. Garlic bread or warm crusty rolls are perfect for swiping through any extra sauce. Steamed or roasted vegetables like broccoli, green beans, or carrots add color and balance. For a more indulgent spread, serve it alongside antipasto, roasted zucchini, or a caprese salad.
Tips, Variations, and Make‑Ahead
This recipe is very flexible. You can swap the pasta shape depending on what you have—penne, rigatoni, shells, or even fusilli all work.
Use a different cheese mix, such as all mozzarella for extra stretch, or add provolone, fontina, or an Italian blend for deeper flavor. If you like heat, add a pinch of red pepper flakes to the meat as it browns.
To sneak in more vegetables, sauté diced bell pepper, mushrooms, or zucchini with the onion and beef. You can also stir in a handful of baby spinach at the end of the sauce simmer; it will wilt right into the mixture. For a creamier version, add a splash of heavy cream or a spoonful of cream cheese to the sauce before combining with the pasta.
Beef pasta bake is excellent for make‑ahead cooking. You can assemble the entire dish up to the point of baking, cover it tightly, and refrigerate for up to a day. When ready to cook, let it sit at room temperature for 20–30 minutes, then bake, adding an extra 5–10 minutes to account for the chill.
It also freezes well: wrap tightly, freeze, and bake from frozen, covered with foil at first, then uncovered to brown.
Leftovers keep nicely in the refrigerator for up to 3–4 days. Reheat portions in the microwave or in a 350°F (175°C) oven until hot all the way through. The flavors will often taste even better the next day, making this an excellent candidate for meal prep and lunch boxes.
Conclusion
Beef Pasta Bake is a hearty, cheesy classic for a reason: it turns simple, familiar ingredients into a bubbling, comfort‑filled casserole that everyone at the table can agree on. With its meaty tomato sauce, tender pasta, and generous cheese crust, it’s an easy, reliable recipe you’ll reach for whenever you need a cozy, crowd‑pleasing dinner.
