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Simple Baked Beef and Pasta Casserole
Louise

Simple Baked Beef and Pasta Casserole

A hearty, comforting pasta casserole made with tender pasta, seasoned ground beef, rich marinara sauce, and a generous blend of melted mozzarella, cheddar, and Parmesan. Baked until golden and bubbling, it is an easy family dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz (340 g) pasta (penne or rotini)
  • 1 lb (450 g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jar (24 oz / 680 g) marinara or tomato pasta sauce
  • 1/2 cup beef broth or water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley (optional)

Equipment

  • large pot For boiling the pasta.
  • colander For draining the cooked pasta.
  • large skillet For browning the beef and preparing the sauce.
  • Wooden spoon For breaking up the beef and stirring the sauce.
  • 9x13-inch baking dish Greased, for assembling and baking the casserole.
  • Oven Preheated to 375°F (190°C).
  • Cheese grater For shredding cheese if using block cheese.

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
  3. Stir in the chopped onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
  4. Pour in the marinara sauce and beef broth. Add Italian seasoning, paprika, salt, and black pepper. Stir well and simmer for 5 minutes.
  5. Add the cooked pasta to the skillet and toss until thoroughly coated with the beef sauce.
  6. Transfer half of the pasta mixture into a greased 9×13-inch baking dish. Sprinkle with some mozzarella and cheddar. Add the remaining pasta and top with the rest of the mozzarella, cheddar, and Parmesan.
  7. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until the cheese is melted, golden, and bubbling.
  8. Let the casserole rest for 5 minutes. Sprinkle with fresh parsley and serve warm.

Notes

Cook the pasta for 2 minutes less than the package instructions so it finishes cooking in the oven without becoming mushy. Drain excess fat from the beef if desired. Freshly shredded cheese melts better than pre-shredded cheese. Let the casserole rest for 5 minutes before serving. For a deeper golden topping, place it under the broiler for the last 1–2 minutes. You can assemble the casserole up to 24 hours ahead, cover it, and refrigerate before baking. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.