Beef and Pasta Casserole

Comfort food is something I always come back to, especially on busy nights or when I want to serve something hearty that makes everyone at the table smile. This Beef and Pasta Casserole is exactly that kind of dish—savory, cheesy, meaty, and bubbling with flavor. It’s the type of meal that fills the house with rich aromas and brings people running to the kitchen. I’ve made it countless times, tweaking a few things along the way, and every single version has vanished from the pan before I could grab leftovers.

What I love most about this recipe is how simple it is to make while delivering that rich, “slow-cooked all day” flavor. It’s a one-dish wonder that blends tender pasta, flavorful ground beef, tangy tomato sauce, and gooey layers of cheese. It works for weeknights, potlucks, or even meal prepping for the week ahead. And if you’ve got a crowd to feed? This dish has your back.

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Why You’ll Love This Beef and Pasta Casserole

• Incredibly satisfying: Every bite is layered with seasoned beef, perfectly cooked pasta, and melty cheese.
• Family-friendly: Kids and adults both dive into it happily—no picky eaters left out.
• Easy to prepare: Minimal prep, straightforward steps, and pantry-friendly ingredients.
• Perfect for leftovers: It reheats beautifully and may even taste better the next day.
• Freezer-friendly: Make a double batch and freeze one for a no-fuss dinner later.

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What Type of Pasta Works Best for Beef and Pasta Casserole?

When I’m choosing pasta for this casserole, I lean toward shapes that can really hold up to the hearty meat sauce and gooey cheese. Penne, rigatoni, and ziti are my go-to choices. Their ridges and hollow centers are perfect for capturing every bit of the rich sauce and melted cheese. Elbow macaroni works in a pinch, but I find the larger tube pastas give the best bite and texture. Avoid delicate pastas like angel hair or spaghetti—they tend to break down too much during baking.

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Options for Substitutions

This casserole is forgiving and can adapt easily to what you have on hand or your dietary needs:

• Ground Meat: Swap ground beef with ground turkey, chicken, or Italian sausage for a twist in flavor or a leaner option.
• Dairy-Free: Use plant-based cheese shreds and a dairy-free cream cheese or béchamel sauce for a lactose-intolerant version.
• Gluten-Free: Opt for gluten-free pasta varieties—just make sure not to overcook them before baking.
• Veggie Boost: Add in diced bell peppers, zucchini, spinach, or mushrooms to sneak in extra veggies.
• Cheese Variety: Mozzarella is classic, but feel free to mix in provolone, cheddar, or a sprinkle of parmesan for more depth.

This recipe plays well with what’s in your fridge, so don’t be afraid to make it your own.

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Ingredients for This Beef and Pasta Casserole

Penne Pasta
A sturdy pasta shape that holds up well during baking and captures the meat sauce inside every bite.

Ground Beef
The heart of the dish—rich, savory, and filling. I usually go with 85/15 for the best balance of flavor and fat.

Yellow Onion
Adds a subtle sweetness and depth to the meat sauce as it cooks down.

Garlic Cloves
Fresh garlic gives the sauce a warm, aromatic punch that pairs perfectly with the beef and tomatoes.

Crushed Tomatoes
Forms the base of the sauce, adding acidity and a bold tomato flavor that balances the richness of the meat and cheese.

Tomato Paste
Thickens the sauce and intensifies the tomato flavor with just a small amount.

Italian Seasoning
A blend of dried herbs that brings a classic, comforting flavor to the entire dish.

Salt and Black Pepper
Simple, essential seasonings that enhance every other flavor in the recipe.

Mozzarella Cheese
Melts into that perfect, stretchy layer on top and inside the casserole.

Ricotta or Cottage Cheese (optional)
For a creamy, cheesy layer between the pasta and meat sauce—totally optional but highly recommended.

Fresh Parsley (for garnish)
Adds a pop of freshness and color to the final dish.

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Step 1: Cook the Pasta

Boil your pasta in salted water until just shy of al dente—about 1–2 minutes less than the package instructions. This helps prevent it from turning mushy during baking. Drain and set aside.

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Step 2: Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Break it up with a wooden spoon as it cooks. Drain any excess fat to avoid a greasy casserole.

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Step 3: Add Aromatics and Sauce

Stir in diced onion and sauté until softened, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Mix in the tomato paste, crushed tomatoes, Italian seasoning, salt, and pepper. Let it simmer for about 10 minutes to thicken slightly and meld flavors.

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Step 4: Combine Pasta and Meat Sauce

In a large mixing bowl (or right in the skillet if it’s big enough), combine the cooked pasta with the meat sauce. Stir until everything is evenly coated.

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Step 5: Layer the Casserole

In a greased 9×13-inch baking dish, spread half of the pasta mixture. Dot with spoonfuls of ricotta or cottage cheese if using. Sprinkle a layer of mozzarella. Add the rest of the pasta and finish with another generous layer of cheese on top.

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Step 6: Bake

Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and golden brown.

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Step 7: Garnish and Serve

Let the casserole rest for 5–10 minutes out of the oven before slicing. Top with freshly chopped parsley, and serve warm.

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How Long to Cook the Beef and Pasta Casserole

Once everything is layered and ready in the baking dish, the total baking time is about 30–35 minutes. Start by covering the casserole with foil and baking it at 375°F (190°C) for 20 minutes, which helps heat everything evenly without drying it out. Then, remove the foil and continue baking for another 10 to 15 minutes, until the cheese on top is melted, bubbling, and lightly golden.

If you made the casserole ahead and it’s coming straight from the fridge, you’ll want to add an extra 10–15 minutes of bake time to ensure it’s heated through.

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Tips for Perfect Beef and Pasta Casserole

• Undercook the pasta slightly before baking so it doesn’t become too soft after cooking in the oven.
• Drain the beef well after browning to avoid excess grease in the dish.
• Season as you go—taste your meat sauce before combining it with pasta to adjust salt and herbs if needed.
• Use freshly shredded mozzarella for better melting and flavor, rather than pre-shredded varieties that contain anti-caking agents.
• Let it rest for a few minutes after baking so the layers set and it’s easier to serve clean portions.
• Double the batch and freeze one—you’ll thank yourself on a busy night.

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Watch Out for These Mistakes While Cooking

Even with a straightforward dish like this, a few common pitfalls can sneak in:

• Overcooking the pasta: Remember, it’ll cook more in the oven. Start with slightly firm pasta to avoid a mushy final texture.
• Not draining the beef properly: Skipping this step can make your casserole greasy and heavy.
• Skipping the simmer time for the sauce: Letting the sauce simmer helps deepen the flavors and thicken it just enough to cling to the pasta.
• Using too little seasoning: Bland meat sauce leads to a bland casserole. Taste and adjust your seasoning before assembling.
• Overloading with cheese: Yes, it’s possible! Too much cheese can make the dish overly rich and mask the other flavors. Balance is key.

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What to Serve With Beef and Pasta Casserole?

Garlic Bread

Classic and always welcome. Crisp, buttery, and perfect for scooping up leftover sauce on the plate.

Caesar Salad

A chilled Caesar salad with crisp romaine, creamy dressing, and crunchy croutons pairs beautifully with the warm casserole.

Roasted Vegetables

Try roasted zucchini, bell peppers, or carrots tossed with olive oil and herbs for a light, colorful side.

Steamed Green Beans with Lemon

Fresh and vibrant, green beans balance the richness of the casserole with a little zing from lemon zest.

Crusty Baguette

A simple baguette with a soft interior and crackly crust is another great option for mopping up sauce.

Cucumber & Tomato Salad

A cool, tangy salad with vinegar dressing adds a refreshing contrast to the hearty pasta.

Minestrone or Broth-Based Soup

A light starter like minestrone or vegetable soup helps round out the meal without overwhelming it.

Light Dessert

End with something simple like lemon sorbet, mini fruit tarts, or vanilla yogurt with berries to cleanse the palate.

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Storage Instructions

Leftovers are one of the best parts of this Beef and Pasta Casserole—it keeps well and tastes just as good (maybe even better) the next day.

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or rewarm a larger portion in the oven at 350°F (175°C) until heated through.
• Freezer: This casserole freezes beautifully. Wrap it tightly in plastic wrap and foil (or use a freezer-safe container) and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until hot and bubbly—about 30–40 minutes.
• Make-Ahead Option: You can assemble the entire casserole (unbaked), cover tightly, and refrigerate it for up to 24 hours before baking.

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Estimated Nutrition

Please note these values are approximate and can vary based on specific ingredients used and portion sizes.

• Serving Size: 1 portion (based on 8 servings)
• Calories: ~450
• Protein: 27g
• Carbohydrates: 38g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 5g
• Cholesterol: 70mg
• Sodium: 620mg

This casserole offers a satisfying balance of protein, carbs, and fat—perfect for a complete and filling meal.

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Frequently Asked Questions

What’s the best type of cheese to use for this casserole?

Mozzarella is the classic go-to for its meltiness and mild flavor, but you can also mix in cheddar or provolone for a bolder cheese layer. Freshly shredded cheese always melts better than pre-packaged.

Can I make this casserole ahead of time?

Yes! You can assemble the whole dish up to 24 hours in advance. Just keep it covered in the fridge and add 10–15 minutes to the bake time when you’re ready to cook.

Can I freeze Beef and Pasta Casserole after baking?

Absolutely. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Is this casserole spicy?

Not by default. The ingredients are mild, but if you want some heat, feel free to add red pepper flakes or swap in spicy Italian sausage.

What can I use instead of ricotta or cottage cheese?

If you’re not a fan of soft cheeses, you can skip it altogether or substitute with a béchamel sauce for a creamy layer without the texture of ricotta.

How can I make this dish healthier?

Use whole wheat pasta, lean ground turkey or chicken, and reduce the amount of cheese slightly. Adding extra veggies like spinach or zucchini is also a great way to boost nutrition.

Will the pasta get soggy if I freeze and reheat it?

Not if you undercook it slightly before assembling the casserole. This helps it maintain texture even after freezing and reheating.

Can I cook it in smaller pans instead of one large casserole?

Yes, you can divide it into smaller baking dishes—great for meal prep or freezing in portions. Just reduce the baking time slightly if using smaller pans.

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Conclusion

Beef and Pasta Casserole is one of those recipes that feels like a warm hug in a dish—comforting, filling, and crowd-pleasing. It’s easy to throw together with pantry staples, and it’s endlessly adaptable depending on what you have on hand. Whether you’re feeding a hungry family, prepping meals for the week, or freezing something for a future busy night, this casserole delivers every single time. Try it once, and I promise, it’ll earn a spot in your regular dinner rotation.

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