If you’re looking for a hearty, budget-friendly dinner that feeds a crowd, this cheesy beef pasta casserole is exactly what you need. Tender pasta is mixed with a creamy, flavorful sauce and seasoned ground beef, then topped with a generous layer of melted cheddar. It’s the kind of cozy, stick-to-your-ribs comfort food everyone loves—perfect for busy weeknights, potlucks, or meal prep.
This baked casserole takes all the flavors of a classic stovetop hamburger pasta and turns them into a bubbly, golden dish you can bring straight to the table. You can assemble it ahead of time, refrigerate, and bake when you’re ready, making it ideal for planning easy dinners during the week.
Ingredients
For the beef mixture
- 1 1/2 lb (680 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning or dried oregano
For the pasta and sauce
- 12–16 oz (340–450 g) short pasta (elbow, cavatappi, rotini, or penne)
- 2 cups beef broth or water (for the sauce, not counting pasta cooking water)
- 1 can (14–15 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream or whole milk
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella or Colby Jack (optional, for extra stretch)
To finish
- Nonstick spray or butter for greasing the baking dish
- Chopped parsley or green onions for garnish (optional)
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente (it will continue to cook in the oven). Drain and set aside. - Brown the beef
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if necessary. - Add aromatics and seasoning
Stir in the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds, just until fragrant. Season with salt, pepper, paprika, and Italian seasoning. Mix well so the spices coat the meat evenly. - Build the sauce
Reduce heat to medium. Pour in the beef broth and tomato sauce, then stir in tomato paste, Worcestershire sauce, and sugar if using. Let the mixture simmer for 5–7 minutes until slightly thickened and flavorful. - Add the cream and cheese
Stir the cream or milk into the skillet and bring the sauce back to a gentle simmer. Sprinkle in 1 cup of cheddar and stir until melted and smooth. Taste and adjust seasoning if needed. - Combine pasta and sauce
In a large mixing bowl or directly in the pot used to cook pasta, combine the cooked pasta with the beef sauce. Toss until every piece of pasta is coated. - Assemble the casserole
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. Spread the cheesy beef pasta mixture evenly in the dish. - Top with more cheese
Sprinkle the remaining 1 cup of cheddar and the mozzarella (if using) evenly over the top. This creates the golden, gooey cheese layer that makes the casserole irresistible. - Bake until bubbly
Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, the edges are bubbling, and the center is heated through. - Rest and serve
Remove from the oven and let the casserole rest for about 5–10 minutes to set slightly. Garnish with chopped parsley or green onions, then scoop into generous portions and serve warm.
Tips for the Best Cheesy Beef Pasta Casserole
- Don’t overcook the pasta. Keep it slightly firm before baking so it doesn’t become mushy.
- Use flavorful cheese. Sharp cheddar adds a deeper, more savory taste than mild cheddar alone.
- Customize the heat. Add a pinch of red pepper flakes or a diced jalapeño if your family likes a little spice.
- Make it ahead. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5–10 extra minutes to the baking time.
Variations
- Veggie boost: Stir in frozen peas, corn, or diced bell peppers with the pasta.
- Tex-Mex twist: Use taco seasoning instead of Italian seasoning and top with pepper jack cheese. Serve with salsa and sour cream.
- Lighter version: Substitute part of the beef with ground turkey and use milk instead of heavy cream.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, wrap portions tightly, and freeze for up to 2 months.
- Reheat: Warm individual servings in the microwave or reheat covered in the oven at 325°F (160°C) until hot throughout. Add a sprinkle of extra cheese if you like.
This cheesy beef pasta casserole is pure comfort food: simple ingredients, minimal prep, and big flavor in every creamy, cheesy bite. It’s a reliable, crowd-pleasing recipe you’ll want to keep in your regular dinner rotation.