Comforting Beef and Pasta Casserole Recipe

If you’re in the mood for something cozy but don’t want to spend all night in the kitchen, this Beef and Pasta Casserole fits the bill. It’s straightforward, uses everyday ingredients, and gives you that warm, baked-pasta comfort without being fussy. Think tender pasta, savory ground beef, tomato pasta sauce, and a good layer of melted mozzarella and Parmesan on top. Simple, familiar, and very weeknight-friendly.

This is the kind of dish you pull together when everyone’s a bit tired and hungry, and you just want one pan that makes the whole table go quiet for a few minutes. Nothing fancy, just solid, reliable flavor.

Ingredients for this Beef and Pasta Casserole

Here’s exactly what you’ll need to make this Beef and Pasta Casserole. Everything is pretty easy to find, and you might already have a lot of it at home.

• 12 oz dry pasta (such as penne or rotini)
• 1 tbsp olive oil
• 1 lb ground beef (80–90% lean)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 0.5 tsp black pepper
• 1 tsp dried Italian seasoning
• 0.5 tsp paprika
• 24 oz tomato pasta sauce (your favorite jarred or homemade)
• 0.5 cup water
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh parsley, chopped (optional, for topping)
• 0.25 tsp red pepper flakes (optional, for a mild kick)
• 0.5 cup shredded mozzarella cheese (for topping)

If you’re cooking for kids or anyone who prefers milder flavors, you can simply skip the red pepper flakes. The casserole will still be hearty and satisfying.

Instructions

Set aside about an hour from start to finish. Most of that is hands-off while the Beef and Pasta Casserole bakes in the oven.

1. Preheat the oven and prepare the dish.
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside. This keeps the pasta from sticking and makes serving easier later.

2. Cook the pasta until just shy of al dente.
   Bring a large pot of salted water to a boil. Add the 12 oz of dry pasta and cook it until it’s just a bit under al dente, about 1–2 minutes less than the package suggests. The pasta will keep cooking in the oven, so undercooking it slightly now keeps it from turning mushy. Drain the pasta and set it aside.

3. Brown the ground beef.
   While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the 1 lb of ground beef and cook, breaking it up with a spoon, until it’s nicely browned and no longer pink, about 6–8 minutes. If there’s a lot of excess fat in the pan, carefully drain it off.

4. Soften the onion.
   Stir the finely chopped yellow onion into the beef. Cook for about 3–4 minutes, until the onion softens and turns translucent. This step builds flavor and takes away that sharp raw-onion bite.

5. Add the garlic.
   Add the 3 cloves of minced garlic to the skillet. Cook for 30 seconds to 1 minute, stirring often. You want the garlic to smell fragrant but not brown or burn.

6. Season the beef mixture.
   Sprinkle in 1 tsp of salt, 0.5 tsp of black pepper, 1 tsp of dried Italian seasoning, and 0.5 tsp of paprika. If you like a gentle heat, add the 0.25 tsp of red pepper flakes as well. Stir everything together so the beef and onions are evenly coated with the spices.

7. Add the tomato pasta sauce and water.
   Pour in the 24 oz of tomato pasta sauce and the 0.5 cup of water. Stir well, bring the mixture to a gentle simmer, and let it cook for 3–4 minutes. This helps the flavors meld a bit. Taste and adjust the salt if needed.

8. Combine the pasta, beef, and cheeses.
   Turn off the heat. Add the drained pasta to the skillet with the beef and sauce. Add 1 cup of shredded mozzarella cheese and the 0.5 cup of grated Parmesan cheese. Stir until the pasta is evenly coated and the cheese is mixed through. You’ll see the cheese start to melt and cling to the pasta, which is exactly what you want.

9. Transfer to the baking dish.
   Spoon the beef and pasta mixture into the prepared baking dish. Spread it out into an even layer so it bakes uniformly.

10. Add the cheesy topping.
    Sprinkle the remaining 0.5 cup of shredded mozzarella cheese evenly over the top of the casserole. This is the layer that will get melty and lightly golden in the oven.

11. Bake the casserole.
    Cover the baking dish loosely with foil and bake for 15 minutes. Then remove the foil and bake for another 10–15 minutes, until the casserole is bubbling around the edges and the cheese on top is melted and just starting to turn golden.

12. Rest and garnish.
    Take the casserole out of the oven and let it rest for 5–10 minutes. This short pause helps everything settle, so it’s easier to scoop and serve. If you’re using it, sprinkle the chopped fresh parsley over the top for a bit of color and freshness.

13. Serve.
    Spoon the Beef and Pasta Casserole into bowls or onto plates and serve it warm. It’s one of those dishes that feels like a complete meal all on its own.

Cook and Prep Times

• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: about 55 minutes
• Servings: about 6 portions

Nutritional information

The following values are approximate and will vary a bit depending on the specific brands of pasta, sauce, and cheese you use. This estimate is for one serving when the casserole is divided into six portions.

• Calories: 520 kcal
• Carbohydrates: 48g
• Protein: 29g
• Fat: 23g
• Saturated fat: 9g
• Sodium: 860mg
• Fiber: 4g
• Sugar: 8g

It’s a filling, balanced plate on its own, especially if you pair it with something simple and light on the side, like a green salad or steamed vegetables.

Frequently asked questions

Can I prepare this Beef and Pasta Casserole in advance?

Yes, you can. Assemble the casserole all the way up to the point where you add the final 0.5 cup of shredded mozzarella cheese on top. Cover the baking dish tightly and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed since it will be starting from cold.

How should I store and reheat leftovers?

Let the casserole cool to room temperature, then transfer leftovers to an airtight container. Store in the fridge for 3–4 days. To reheat, you can warm individual portions in the microwave until hot, or place the casserole in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) until warmed through. If it looks a little dry, you can cover it tightly so the moisture stays in while reheating.

Can I make this Beef and Pasta Casserole less spicy?

Absolutely. The only ingredient that adds noticeable heat is the 0.25 tsp of red pepper flakes, and that part is optional. Simply leave the red pepper flakes out if you prefer a completely mild casserole, or if you’re cooking for kids or anyone sensitive to spice. The dish will still be flavorful thanks to the ground beef, tomato pasta sauce, Italian seasoning, paprika, and cheeses.

Beef and Pasta Casserole

A simple, comforting Beef and Pasta Casserole made with ground beef, pasta, tomato sauce, and melty cheese. Easy enough for a weeknight, cozy enough for the weekend.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings 6

Calories 520 kcal

Ingredients

  

• 12 oz dry pasta (such as penne or rotini)
• 1 tbsp olive oil
• 1 lb ground beef (80–90% lean)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 0.5 tsp black pepper
• 1 tsp dried Italian seasoning
• 0.5 tsp paprika
• 24 oz tomato pasta sauce (your favorite jarred or homemade)
• 0.5 cup water
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh parsley, chopped (optional, for topping)
• 0.25 tsp red pepper flakes (optional, for a mild kick)
• 0.5 cup shredded mozzarella cheese (for topping)

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
• Bring a large pot of salted water to a boil. Add the dry pasta and cook until just shy of al dente, about 1–2 minutes less than the package directions. Drain the pasta and set it aside.
• While the pasta cooks, heat the olive oil in a large skillet over medium heat.
• Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned and no longer pink, about 6–8 minutes. Drain off any excess fat if necessary.
• Stir the chopped onion into the cooked beef and cook until the onion softens and turns translucent, about 3–4 minutes.
• Add the minced garlic to the skillet and cook for 30 seconds to 1 minute, stirring often so it does not burn.
• Season the beef mixture with salt, black pepper, dried Italian seasoning, and paprika. If you like a mild kick, add the red pepper flakes as well. Stir to coat the beef and onions evenly with the spices.
• Pour in the tomato pasta sauce and the water. Stir well, bring the mixture to a gentle simmer, and let it cook for 3–4 minutes so the flavors come together. Taste and adjust the salt if needed.
• Turn off the heat and add the drained pasta to the skillet with the beef and sauce. Add 1 cup of shredded mozzarella cheese and the grated Parmesan cheese. Stir until the pasta is evenly coated and the cheese is well distributed.
• Transfer the beef and pasta mixture to the prepared baking dish, spreading it out into an even layer.
• Sprinkle the remaining 0.5 cup of shredded mozzarella cheese evenly over the top of the casserole.
• Cover the baking dish loosely with foil and bake in the preheated oven for 15 minutes.
• Remove the foil and bake for another 10–15 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden.
• Carefully remove the casserole from the oven and let it rest for about 5–10 minutes so it sets slightly and is easier to serve.
• If using, sprinkle the chopped fresh parsley evenly over the top for a fresh, colorful finish. Scoop into bowls or plates and serve warm.