Ground beef pasta casseroles are a reliable choice when you need a filling dinner that most people enjoy. These recipes rely on pantry staples and require minimal prep time. You will find 14 complete ideas here, each written as a full recipe. They work well for busy evenings or when you want leftovers for the next day. All of them bake in one dish and deliver familiar flavors.
Helpful Tips Before You Start
These tips will help your ground beef pasta casseroles bake evenly and taste their best.
Brown the Beef Well
Cook the ground beef over medium high heat until it develops browned bits. This adds depth before you mix in sauce or pasta.
Undercook the Pasta
Boil the pasta for two minutes less than the package directs. It will finish cooking in the oven without turning mushy.
Drain the Fat
After browning, tilt the pan and spoon off excess grease. This keeps the casserole from becoming oily as it bakes.
Layer Cheese Evenly
Sprinkle shredded cheese between layers rather than only on top. It melts throughout and holds the casserole together when sliced.
Let It Rest
Remove the dish from the oven and wait ten minutes before serving. This helps the layers set so portions hold their shape.
Classic Beef Bolognese Penne Casserole
This casserole turns a classic Bolognese into a baked pasta dish that is easy to assemble and satisfying to eat. The penne catches the thick meat sauce in every bite, while the cheese on top melts into a light crust. It works well for weeknight dinners when you want something hearty without much fuss.
The flavor is savory and tomato-forward with a touch of creaminess from the milk in the sauce. The vegetables add subtle sweetness that balances the beef, and the finished dish slices neatly for serving.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 8 ounces penne pasta
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup beef broth
- 1/2 cup whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Cook the penne in a large pot of salted boiling water until just al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Add the onion, carrot, and celery and cook for 5 minutes until the vegetables soften.
- Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, beef broth, milk, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the skillet from the heat and stir the cooked penne into the sauce until evenly coated. Transfer the mixture to a greased 8×8-inch baking dish.
- Sprinkle the mozzarella and Parmesan evenly over the top. Bake for 20 minutes until the cheese is melted and lightly browned.
Extra Tips
Simmer the sauce a few extra minutes if it looks too loose before mixing with the pasta. Leftovers reheat well in the oven at 350°F with a splash of broth to keep the texture moist. Skip the mozzarella and use only Parmesan if you prefer a lighter cheese finish. Course: Main Course Cuisine: Italian Equipment: Large skillet, Large pot, 8×8-inch baking dish
Creamy Mushroom Beef Stroganoff Noodle Bake
This casserole brings the classic flavors of beef stroganoff into an easy baked dish. Ground beef, mushrooms, and egg noodles come together in a creamy sauce that stays rich after baking. It works well for weeknight dinners when you want something hearty without much fuss.
The texture stays tender with a light cheesy top that browns slightly in the oven. Savory beef and earthy mushrooms balance the creaminess, making each bite filling and satisfying.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 8 oz egg noodles
- 8 oz mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms and cook until the onion softens and the mushrooms release their liquid.
- Add the ground beef to the skillet along with the minced garlic. Cook until the beef is browned, breaking it up with a spoon. Drain any excess fat.
- Stir in the beef broth, cream of mushroom soup, salt, and pepper. Simmer for 3 minutes until slightly thickened.
- Remove the skillet from heat and stir in the sour cream until fully combined.
- Add the drained noodles to the skillet and toss until everything is evenly coated.
- Transfer the mixture to a greased 9×9 baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Remove from the oven and let rest for 5 minutes before sprinkling with chopped parsley.
Extra Tips
Cook the noodles only to al dente so they hold up during baking without turning mushy. If the sauce seems too thick after adding the sour cream, add a splash more beef broth before mixing in the noodles. Leftovers reheat well in the oven at 350 degrees F with a cover to keep the creamy texture. Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9 baking dish
Spicy Beef Arrabbiata Rigatoni Casserole
This casserole brings together ground beef and rigatoni in a spicy tomato sauce that warms you from the inside out. It works well on busy weeknights when you want something hearty without much fuss. The dish has a bold kick from the red pepper flakes balanced by melted cheese on top and tender pasta throughout.
It turns simple pantry items into a filling meal that feels comforting yet lively. The baked edges get slightly crisp while the center stays saucy and rich.
Serves 4 people.
Ingredients
- 12 ounces rigatoni pasta
- 1 pound ground beef
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened.
- Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Stir in the minced garlic, red pepper flakes, salt, and black pepper.
- Pour the crushed tomatoes into the skillet. Simmer the sauce for 5 minutes to let the flavors combine.
- Add the drained rigatoni to the skillet and stir until the pasta is evenly coated with the sauce.
- Transfer the mixture to a greased baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for a few minutes before serving.
Extra Tips
Adjust the red pepper flakes up or down depending on how much heat you prefer. You can assemble the whole dish earlier in the day and bake it right before dinner. Leftovers reheat well in the oven with a splash of water to keep the pasta from drying out. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Baking dish
Cheesy Taco Beef and Shells Casserole
This casserole brings taco night and pasta night together in one dish. It works well for busy weeknights when you need a filling meal that everyone will eat without complaints. The shells hold the seasoned beef and sauce, while the melted cheese on top creates a golden layer that pulls the whole thing together.
The flavors lean into classic taco seasoning with tomato and beef, balanced by plenty of sharp cheese. The texture stays hearty from the pasta and ground beef, with a creamy bite once the cheese melts through during baking.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 8 oz medium pasta shells
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 2 cups shredded cheddar cheese
- Chopped cilantro for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the pasta shells in a large pot of boiling water until just al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion softens. Add the minced garlic and cook for one minute more.
- Stir in the taco seasoning, tomato sauce, and beef broth. Simmer for 5 minutes until the mixture thickens slightly.
- Remove the skillet from heat and stir in the cooked pasta shells until evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving with chopped cilantro.
Extra Tips
Simmer the beef mixture just until it thickens so the shells do not absorb too much liquid during baking. Use a full-fat cheddar for the best melt on top. Leftovers reheat well in the oven at 350°F with a splash of broth to loosen the sauce. Course: Main Course Cuisine: Mexican Equipment: Large skillet, Large pot, 9×13 baking dish
Greek Pastitsio with Ground Beef and Bechamel
This Greek casserole layers tubular pasta with a spiced ground beef sauce and a thick bechamel topping. It bakes into a solid dish that holds up well for weeknight meals or weekend gatherings when you want something filling without much fuss.
The meat sauce carries warm notes from cinnamon while the bechamel adds a mild, creamy finish. Together they create a balanced texture that is neither too heavy nor too light.
Serves 4 people.
Ingredients
- 12 ounces bucatini pasta
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (15-ounce) can crushed tomatoes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1 cup grated kefalotyri cheese
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and cook the bucatini until just al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and the onion is soft. Drain excess fat if needed.
- Stir the crushed tomatoes, cinnamon, oregano, salt, and pepper into the beef mixture. Simmer for 10 minutes until the sauce thickens slightly.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly add the milk while whisking to avoid lumps. Continue stirring until the sauce thickens. Add the nutmeg and half the kefalotyri cheese.
- In a small bowl, beat the eggs. Temper them by whisking in a small amount of the warm bechamel, then stir the mixture back into the saucepan.
- Spread half the cooked pasta in a greased 9-by-9-inch baking dish. Top with the beef sauce, then the remaining pasta. Pour the bechamel evenly over the top and sprinkle with the rest of the cheese.
- Bake for 30 to 35 minutes until the top is golden and set. Let the pastitsio rest for 10 minutes before slicing.
Extra Tips
Use kefalotyri if you can find it for the most authentic flavor, but parmesan works in a pinch. The dish reheats well in a 300-degree oven covered with foil to keep the bechamel from drying out. If the bechamel thickens too much while sitting, whisk in a splash of warm milk before pouring it over the pasta. Course: Main Course Cuisine: Greek Equipment: Large skillet, Large pot, Medium saucepan, Whisk, 9×9 baking dish
Beef, Spinach, and Ricotta Lasagna Casserole
This casserole brings together savory ground beef, fresh spinach, and creamy ricotta in layered pasta form. It works well for weeknight family meals or when you need a dish that reheats nicely for leftovers. The result is a hearty bake with tender noodles, rich tomato sauce, and a balanced mix of meat and vegetables.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 egg
- 8 lasagna noodles
- 24 ounces marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned. Add the minced garlic and Italian seasoning, then season with salt and pepper. Stir in the fresh spinach and cook until wilted.
- In a mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan. Season lightly with salt and pepper.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Add a layer of noodles, followed by half the beef and spinach mixture, then half the ricotta mixture. Sprinkle with some mozzarella. Repeat the layers once more, ending with the remaining sauce and mozzarella on top. Finish with the rest of the Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned. Let the casserole rest for 10 minutes before serving.
Extra Tips
Use no-boil noodles if you prefer to skip the boiling step, but increase the sauce slightly to keep the layers moist. Leftovers store well in the fridge for up to three days and reheat best in a covered dish at 350 degrees. For a lighter version, swap half the beef for extra spinach without changing the texture much. Course: Main Course Cuisine: Italian Equipment: Large Skillet, Large Pot, Mixing Bowl, Baking Dish
Beef and Broccoli Alfredo Pasta Bake
This casserole combines ground beef with tender broccoli and pasta in a creamy Alfredo sauce. It makes a hearty weeknight meal that feels familiar but still brings something fresh to the table. The baked top turns lightly golden while the inside stays rich and filling.
The dish balances savory beef with the mild flavor of broccoli and plenty of cheese. It works well for family dinners when you want something that reheats nicely the next day.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound ground beef
- 3 cups broccoli florets
- 1 (15 ounce) jar Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Cook the penne in a large pot of salted water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the minced garlic, salt, and pepper during the last minute of cooking.
- While the beef cooks, bring a small pot of water to a boil and add the broccoli florets. Cook for 2 minutes, then drain and rinse briefly under cold water to keep the color and texture.
- In a large bowl, combine the drained pasta, cooked beef, broccoli, and Alfredo sauce. Stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
Blanch the broccoli only briefly so it stays bright and slightly firm after baking. If you have leftovers, reheat portions in a 350-degree oven with a splash of milk stirred in to loosen the sauce. You can swap the penne for any short pasta shape you have on hand. Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish, Colander
Mexican Beef and Black Bean Rotini Enchilada Casserole
This casserole brings together the bold flavors of enchiladas with the ease of a pasta bake. Ground beef and black beans create a hearty filling, while rotini noodles soak up the enchilada sauce for a satisfying meal. It works well on busy weeknights when you want something warm and filling without much fuss.
The dish has a savory, mildly spiced profile with tender pasta and melted cheese on top. Black beans add a nice bite, and the beef keeps it grounded and comforting.
Serves 4 people.
Ingredients
- 8 oz rotini pasta
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the rotini in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft.
- Add the minced garlic, chili powder, cumin, salt, and black pepper to the skillet. Stir and cook for 1 minute until fragrant.
- Stir the black beans and 1 1/2 cups of the enchilada sauce into the beef mixture. Remove from heat.
- Combine the cooked rotini with the beef and bean mixture in the skillet or a large bowl until evenly coated.
- Spread the mixture into the prepared baking dish. Pour the remaining 1/2 cup of enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Assemble the casserole up to a day ahead and keep it covered in the fridge, then add 10 extra minutes to the bake time if starting from cold. For a bit more heat, stir in a diced jalapeño with the onion. Leftovers reheat well in the microwave with a splash of water to loosen the sauce. Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Large Pot, 9×13 Baking Dish
Four-Cheese Beef Manicotti Casserole
This casserole brings together tender pasta tubes filled with seasoned ground beef and a blend of four cheeses, all baked under a layer of marinara. It creates a hearty dish that feels satisfying without much fuss.
It works well for weeknight meals when you want something comforting that still comes together in one pan. The result offers creamy cheese pockets mixed with savory beef and a lightly crisp top.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 8 manicotti shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- Add the ground beef and garlic to the skillet. Cook until the beef is browned, breaking it up with a spoon as it cooks. Stir in the salt and pepper, then remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, 1/2 cup provolone, and Parmesan. Mix in the cooled beef mixture until evenly blended.
- Cook the manicotti shells in a large pot of boiling water for 6 minutes until just flexible. Drain and rinse under cold water.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 baking dish. Stuff each manicotti shell with the beef and cheese filling using a spoon or piping bag, then arrange them in the dish.
- Pour the remaining marinara sauce over the shells. Sprinkle the top with the remaining 1/2 cup mozzarella and 1/2 cup provolone.
- Bake at 375°F for 25 minutes until the cheese is melted and the sauce is bubbling.
Extra Tips
Pipe the filling into the manicotti with a zip-top bag to avoid tearing the shells. Leftovers reheat well in the oven at 350°F for 15 minutes to keep the cheese from drying out. You can assemble the dish a day ahead and refrigerate it before baking. Course: Main Course Cuisine: Italian Equipment: Large skillet, Large pot, Mixing bowl, 9×13 baking dish
Beef, Pepper, and Onion Italian Sausage-Style Bake
This casserole brings the bold flavors of Italian sausage to ground beef with fennel seeds and oregano. Sweet peppers and onions cook down alongside the beef to create a savory filling that pairs with pasta and melts under a layer of cheese. It makes a reliable choice for busy evenings when you want something hearty and straightforward.
The finished dish has tender pasta coated in tomato sauce with soft vegetables and a golden cheese topping. Each bite balances the spiced beef with the natural sweetness from the peppers and onions.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 pound ground beef
- 1 large onion, thinly sliced
- 2 bell peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon fennel seeds
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Cook the penne in salted water until just al dente, then drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef, fennel seeds, and oregano. Cook until the beef is browned, breaking it up with a spoon. Season with salt and black pepper, then transfer the beef to a plate.
- Add the remaining tablespoon of olive oil to the same skillet. Cook the onion and bell peppers until they soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Return the beef to the skillet. Add the marinara sauce and stir everything together. Remove from heat and fold in the cooked pasta until evenly coated.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the mozzarella evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cook the pasta just until al dente so it stays firm after baking. Red and yellow bell peppers give the dish extra color and sweetness. Leftovers reheat well in the oven at 350 degrees with a splash of water to keep the pasta from drying out. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Beef Stroganoff-Style Egg Noodle Casserole
This casserole brings the creamy, savory flavors of beef stroganoff into an easy baked dish. Ground beef, mushrooms, and egg noodles come together in a rich sauce that makes a satisfying weeknight meal. It works well for family dinners or when you want something hearty without much fuss.
The texture stays tender with a silky sauce that clings to the noodles. Paprika and Worcestershire sauce add depth while sour cream keeps everything smooth. It feels like a classic comfort food updated for a casserole format.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 cup sour cream
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F. Cook the egg noodles in a large pot of salted water until just tender, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sliced mushrooms. Cook until the onion softens and the mushrooms release their liquid.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon. Stir in the minced garlic and cook for one minute more.
- Sprinkle the flour over the beef mixture and stir to coat. Slowly pour in the beef broth while stirring to avoid lumps.
- Add the Worcestershire sauce, paprika, salt, and pepper. Simmer the sauce for a few minutes until it thickens slightly.
- Remove the skillet from the heat and stir in the sour cream until smooth. Fold in the cooked egg noodles until everything is evenly coated.
- Transfer the mixture to a baking dish. Bake for 20 minutes until heated through. Sprinkle with chopped parsley before serving.
Extra Tips
Stir the sour cream in off the heat to keep the sauce from separating. Leftovers reheat well in the oven with a splash of broth to loosen the sauce. Skip the parsley if you prefer a simpler finish, or add a pinch more paprika if you like extra warmth in the flavor. Course: Main Course Cuisine: American Equipment: Large Skillet, Large Pot, Baking Dish
Beef and Zucchini Tomato Basil Pasta Casserole
This casserole brings together browned ground beef, tender zucchini, and pasta in a simple tomato basil sauce. It makes a solid choice for busy weeknights when you want something hearty that still includes vegetables. The finished dish has a balanced savory flavor with fresh herb notes and a light cheese topping that melts into the pasta.
It works well for family dinners or when you need leftovers that reheat evenly. The zucchini stays soft but not mushy when added toward the end of the stovetop step, and the basil keeps its brightness after baking.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound ground beef
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1/4 cup fresh basil, chopped
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Cook the penne in a large pot of salted water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the diced zucchini, salt, and black pepper. Cook for 4 minutes until the zucchini begins to soften.
- Pour in the tomato sauce and half of the chopped basil. Simmer for 3 minutes, then remove from heat.
- Combine the drained pasta with the beef and zucchini mixture in the skillet or a large bowl. Transfer everything to a greased 9×13 baking dish.
- Sprinkle the shredded mozzarella evenly over the top. Bake for 20 minutes until the cheese melts and the edges bubble.
- Remove from the oven and scatter the remaining basil over the casserole before serving.
Extra Tips
Dice the zucchini into small pieces so it cooks at the same rate as the beef and does not release excess water. If you prepare the dish ahead, assemble it up to the baking step, cover, and refrigerate for up to one day before baking. Leftovers reheat well in a 350-degree oven with a splash of water added to the dish to keep the pasta from drying out. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Smoky Beef Chili Mac and Cheese Casserole
This casserole brings together seasoned ground beef, tender pasta, and plenty of melted cheese with a smoky chili flavor. It makes a hearty one-pan style dinner that feels both familiar and a little different from plain mac and cheese.
It works well on weeknights when you want something filling without much fuss. The finished dish has a creamy texture from the cheese sauce and a gentle smoky heat from the spices.
Serves 4 people.
Ingredients
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 cup beef broth
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F. Cook the elbow macaroni in a large pot of salted water until just al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft. Add the minced garlic and cook for one minute more.
- Stir in the chili powder, smoked paprika, cumin, salt, and black pepper. Add the drained kidney beans, diced tomatoes, and beef broth. Simmer for 5 minutes until the mixture thickens slightly.
- Remove the skillet from the heat. Stir in the cooked macaroni and 1 1/2 cups of the shredded cheddar cheese until everything is evenly combined.
- Transfer the mixture to a greased 9×9 baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Extra Tips
For extra smokiness, add a pinch more smoked paprika right before baking. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce. You can prepare the beef and pasta mixture a day ahead and assemble just before baking. Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9 baking dish
Beef and Eggplant Parmesan Pasta Casserole
This casserole combines browned ground beef with tender cubes of eggplant and pasta in a simple tomato sauce. The layers of Parmesan and mozzarella on top create a golden, cheesy crust that makes the dish feel like a complete meal. It works well for weeknight dinners when you want something filling without extra sides.
The flavors stay straightforward with Italian seasoning and savory beef, while the eggplant adds a soft texture that blends into the pasta. It is the kind of dish that reheats nicely and pleases both kids and adults at the table.
Serves 4 people.
Ingredients
- 8 oz rigatoni pasta
- 1 lb ground beef
- 1 medium eggplant, diced into 1-inch cubes
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the rigatoni in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 6 to 8 minutes until it softens and starts to brown. Remove the eggplant to a plate.
- In the same skillet, add the remaining tablespoon of olive oil along with the ground beef and diced onion. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
- Stir in the minced garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute more.
- Add the marinara sauce and return the eggplant to the skillet. Simmer everything together for 3 to 4 minutes.
- Combine the cooked pasta with the beef and eggplant mixture, then transfer half of it to the prepared baking dish. Sprinkle with half of the Parmesan cheese.
- Add the remaining pasta mixture and top with the rest of the Parmesan followed by the shredded mozzarella.
- Bake uncovered for 20 to 25 minutes until the cheese is melted and lightly browned on top.
Extra Tips
Salt the diced eggplant lightly and let it sit for 10 minutes before cooking if you want to draw out excess moisture and prevent a watery casserole. Assemble the dish earlier in the day and refrigerate it, then add 5 to 10 minutes to the bake time when it comes straight from the fridge. Leftovers keep well in the refrigerator for up to three days and reheat best in a 350°F oven to keep the cheese topping crisp. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
