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.
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.