This might be the coziest, most satisfying dinner you can make on a busy weeknight. The Cheesy Ground Beef Pasta Bake Recipe is loaded with melty cheese, rich meat sauce, and perfectly tender pasta — basically all the comfort food vibes you need without extra fuss.
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Why You'll Love This Recipe
This Cheesy Ground Beef Pasta Bake Recipe has become one of my go-to crowd-pleasers in the kitchen. There’s something so homey about a baked pasta that’s bubbling with cheese and rich with meaty sauce. Plus, the prep is straightforward, which makes it totally manageable even on those busy days when you want dinner ready without stress.
- Simple but hearty: The combination of ground beef and a generous amount of cheese creates a deeply satisfying meal that sticks with you.
- Great for batch cooking: This recipe easily doubles for feeding a crowd or keeping leftovers for the week.
- Flexible and forgiving: I love how you can customize the pasta shape, cheese blend, or even swap the beef for other meats or veggie options.
- Perfect for leftovers: It reheats beautifully without losing any of that cheesy, saucy goodness.
Ingredients & Why They Work
When you’re making this Cheesy Ground Beef Pasta Bake Recipe, it’s all about balancing tender pasta with a rich sauce full of simple, delicious ingredients. Each one plays its part to build layers of flavor and that irresistible melty texture.
- Pasta (Ziti, Penne, or Rigatoni): These tube shapes hold onto the sauce beautifully, especially ridged versions like rigatoni rigati, which trap more sauce in every bite.
- Ricotta Cheese: Adds creamy richness and a mild tang that balances the meatiness of the beef.
- Parmesan Cheese: Freshly grated Parmesan boosts umami and lends a nutty, salty punch.
- Mozzarella Cheese: Using part shredded inside and part for a melty, golden topping creates that signature ooey-gooey texture.
- Ground Beef: Browning it with diced onion and seasoning creates a savory, hearty base for your sauce – be sure to drain excess fat for a cleaner taste.
- Yellow Onion: Adds sweetness and depth when sautéed with the meat.
- Garlic: Just a few cloves bring a fragrant warmth that’s essential for Italian-inspired dishes.
- Red Pepper Flakes: A touch of heat wakes up all the flavors without overpowering.
- Italian Seasoning and Onion Powder: These pantry staples add complexity and tie the flavors together in true Italian fashion.
- Marinara Sauce: I recommend Rao’s for a high-quality jarred option, but homemade works great too—this recipe uses plenty to keep everything saucy and moist during baking.
- Egg: Helps bind the ricotta mixture so it dollops nicely and stays creamy in the bake.
- Fresh Parsley: A bright, fresh garnish that cuts through the richness.
Make It Your Way
What I love most about the Cheesy Ground Beef Pasta Bake Recipe is how easy it is to tweak to your preferences. You can add more garlic if you’re a fan, swap ground beef for ground turkey or sausage, or toss in some veggies to boost the nutrition. Make it truly yours!
- Meat Variations: I’ve tried mixing ground pork and even spicy Italian sausage with the beef and loved the flavor boost it adds.
- Vegetable Add-ins: For an extra hit of veggies, finely chopped mushrooms or spinach work beautifully stirred into the sauce before baking.
- Cheese Swaps: Feel free to use fresh mozzarella balls torn by hand instead of shredded for that luxe texture and creaminess.
- Spice it up: If you like heat, add crushed red pepper or a dash of hot sauce to the meat sauce to kick it up a notch.
Step-by-Step: How I Make Cheesy Ground Beef Pasta Bake Recipe
Step 1: Prep your ingredients and preheat the oven
Preheat your oven to 375°F (190°C) to get it ready for the bake. While that’s warming, chop your onion and mince the garlic. Whisk the egg, and combine it with the ricotta, grated Parmesan, and 1 cup of mozzarella cheese in a bowl. Set this creamy mixture aside for topping later—this little mix is what makes the pasta bake so luscious and cheesy.
Step 2: Cook the pasta just shy of al dente
Boil your pasta according to package instructions but set the timer to 2 minutes less than “al dente.” Since the pasta will continue cooking in the oven, this prevents mushy results. Once drained, set it aside while you make the meat sauce.
Step 3: Brown the beef and build your sauce
Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until it’s fully browned and the onions are soft. Drain off excess grease (this makes the sauce lighter). Then stir in garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning. Let those aromatics cook just about a minute until fragrant. Finally, add in your marinara sauce, stir well, and heat through before removing from heat.
Step 4: Assemble everything and get baking
In a lightly greased 9×13-inch baking dish, combine the cooked pasta with about three-quarters of the meat sauce mixture—this ensures the pasta is fully coated and saucy. Dollop spoonfuls of the ricotta mixture evenly over the pasta then spoon the remaining meat sauce on top. Cover the dish with foil and bake for 20 minutes at 375°F. After that, remove the foil, sprinkle the remaining 1½ cups mozzarella evenly across the top, bump the oven temp to 400°F, and bake uncovered for another 10-15 minutes until the cheese melts and browns to bubbly perfection.
Top Tip
Over the years, I’ve learned a few simple tricks that make this Cheesy Ground Beef Pasta Bake Recipe come out fantastic every single time. These tips save you from watery pasta, clumpy sauce, or overbaked dryness.
- Don’t overcook the pasta: Cooking it slightly under al dente means it finishes cooking perfectly in the oven and absorbs the sauce without becoming mushy.
- Drain the grease: Removing the excess fat from the browned beef prevents the sauce from being greasy and heavy.
- Use good quality cheeses: Freshly shredded mozzarella and Parmesan from blocks melt better and have richer flavor than pre-packaged shredded cheese.
- Cover the bake initially: Covering it during the first bake traps moisture so the pasta stays tender and saucy before crisping up the cheese on top uncovered.
How to Serve Cheesy Ground Beef Pasta Bake Recipe
Garnishes
Fresh parsley is my go-to garnish. It adds a lovely pop of color and a clean, bright contrast to all that gooey cheese and rich meat. If you want, a sprinkle of extra grated Parmesan or even some crushed red pepper flakes on top adds nice flair and flavor.
Side Dishes
I love pairing this pasta bake with crunchy garlic bread slathered in herbs and extra cheese for dipping. A simple green salad dressed with a light vinaigrette helps cut through the richness perfectly. Roasted veggies like broccoli or Brussels sprouts are great for rounding out the meal too.
Creative Ways to Present
For special occasions, I like serving the bake in individual ramekins for a fuss-free, elegant presentation. You could also top it with fresh basil leaves or drizzle a little garlic-infused olive oil over each serving for an added gourmet touch.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in airtight containers and refrigerate for up to 3-4 days. The flavors actually deepen after a day or two, making the leftover bites even better than the first serving.
Freezing
I often freeze the fully assembled but unbaked casserole for up to 3 months. Just thaw it in the fridge for 24 hours before baking, then add extra bake time as noted. It’s a huge time-saver and perfect for busy evenings.
Reheating
To reheat, cover the leftover pasta bake with foil and bake in a 350°F oven for about 20 minutes or until heated through. For quick reheating, a microwave works fine but the oven helps maintain that fresh-from-the-oven cheesy texture.
Frequently Asked Questions:
Yes! While tubular pasta like ziti, penne, or rigatoni works best because it holds sauce well, you can also use shells, fusilli, or even elbow macaroni if that’s what you have on hand. Just adjust cooking times accordingly.
To make a vegetarian version, swap out the ground beef for sautéed mushrooms, lentils, or your favorite plant-based ground meat alternative. Ensure your marinara sauce is vegetarian-friendly, and the dish will still be hearty and delicious.
Make sure not to overcook the pasta initially and use enough sauce — the pasta absorbs a lot during baking. Also, covering the dish during the first part of baking helps trap moisture and prevents drying.
Absolutely! You can assemble the bake up to two days in advance and keep it covered in the fridge. When you’re ready, bake it as usual but add an extra 10 minutes to the covered baking time to ensure it’s heated through.
Final Thoughts
This Cheesy Ground Beef Pasta Bake Recipe has such a warm, nostalgic feel that I always associate it with comfort and family dinners. It’s approachable enough for a weeknight but tasty and impressive enough for guests. I really hope you give it a try and find it as satisfying and versatile as I have — there’s nothing like coming home to a bubbling pan of cheesy goodness.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This delicious pasta bake recipe features tender pasta tubes baked in a rich meat marinara sauce layered with creamy ricotta, mozzarella, and Parmesan cheeses. Perfect as a comforting main dish, it combines ground beef, aromatic spices, and a blend of three cheeses for a bubbly, golden finish topped with fresh parsley.
Ingredients
Pasta and Cheese Mixture
- 1 lb. pasta (ziti, penne, or rigatoni)
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese, finely grated
- 1 egg, whisked
- 2 ½ cups mozzarella cheese, separated (1 cup for mixture, 1 ½ cups for topping)
Meat Sauce
- 1 lb. ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (recommend Rao's or homemade)
Garnish
- Fresh parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the pasta casserole.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, finely grated Parmesan, whisked egg, and 1 cup of mozzarella cheese. Set this mixture aside for later layering.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it for 2 minutes less than al dente to ensure it finishes cooking in the oven without becoming mushy. Drain the pasta carefully.
- Cook Meat Sauce: Over medium-high heat, cook and crumble the ground beef with diced onions until browned. Drain excess grease. Add minced garlic, red pepper flakes, salt, black pepper, onion powder, and Italian seasoning. Sauté for 1 minute until fragrant.
- Add Marinara Sauce: Stir in the marinara sauce and heat the mixture through. Remove the sauce from heat once fully combined.
- Assemble Casserole: In a lightly greased 9 x 13 inch baking dish, combine the drained pasta with about ¾ of the meat sauce and spread evenly. Dollop the ricotta cheese mixture evenly over the pasta layer, then spoon the remaining meat sauce on top.
- Bake Covered: Cover the baking dish with foil and bake at 375 degrees for 20 minutes to allow the flavors to meld and the pasta to finish cooking.
- Add Mozzarella Topping: Remove the foil and sprinkle the remaining 1 ½ cups of mozzarella cheese evenly over the pasta. Increase the oven temperature to 400 degrees.
- Bake Uncovered: Continue baking uncovered for 10 to 15 minutes until the cheese topping is bubbly and golden brown.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve hot with optional garlic bread with cheese.
Notes
- This recipe uses a generous amount of sauce to prevent the pasta from drying out as it bakes; however, you can reduce the sauce quantity if desired.
- Choose tubular pasta shapes like ziti, penne, or rigatoni. Rigatoni with ridges clings to the sauce best for this dish.
- Feel free to mix ground meats such as pork, veal, sausage, or beef according to taste preferences.
- For best flavor and texture, use fresh mozzarella and Parmesan cheese from blocks, shredded or grated at home.
- You can prepare the casserole ahead by cooking meat sauce and pasta, then assembling and refrigerating covered for up to 2 days. Add 10 extra minutes to covered baking time when baking from refrigerated.
- The assembled casserole freezes well; defrost in the refrigerator for 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
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