There’s something about pasta bubbling under a blanket of golden, melted cheese that just fixes everything. Cheesy Ground Beef Pasta Bake is exactly that kind of dishsavory, satisfying, and the kind of dinner that makes everyone show up to the table without being asked twice.
I started playing with this one back in 2019, tweaking the cheese ratio until it hit that perfect gooey-but-not-greasy balance. My neighbor tasted it and said, “This is dangerousI could eat the whole pan.” The trick is browning the beef until it’s deeply caramelized before you even think about layering anything, which adds a richness store-bought sauces can’t touch. After testing it through dozens of weeknight dinners, I can tell you it holds up beautifully and tastes even better the next day.
PrintCheesy Ground Beef Pasta Bake Recipe Easy and Delicious
This Cheesy Ground Beef Pasta Bake is a quick and savory comfort meal combining melted cheese, seasoned beef, and tender pasta. Enjoy an easy dinner full of flavor ready in under 30 minutes. Perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 14 oz penne pasta
- 1.5 lbs ground beef
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 14 oz can diced tomatoes
- 1/2 cup heavy cream
- 1.5 cups shredded Cheddar cheese
Instructions
- Cook the pasta according to the package, saving one cup of the cooking water before draining and returning the pasta to the pot.
- Heat a large skillet over medium heat and add the ground beef, seasoning it with salt and Italian seasoning. Let it brown undisturbed for 4 to 5 minutes, then break it up and stir.
- Continue cooking for another 3 to 5 minutes until fully browned, draining excess grease if preferred.
- Stir in the chopped onion and minced garlic, cooking until softened, about 3 to 4 minutes.
- Mix in the tomato paste and Worcestershire sauce, then add the diced tomatoes and cook for 1 to 2 minutes until heated through.
- Pour in the heavy cream and cook for 30 seconds, then add the shredded Cheddar cheese and stir until melted.
- Combine the beef mixture with the cooked pasta in the pot and stir well.
- Add 2 to 4 tablespoons of the reserved pasta water to loosen the sauce, and season with salt and pepper to taste.
Nutrition
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g + 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Why You’ll Love This Easy Cheesy Ground Beef Pasta Bake
This is the kind of dinner that brings everyone back to the table for seconds. Rich, savory ground beef gets folded into tender penne with a creamy cheese sauce that clings to every bite. It’s basically the grown-up version of that boxed pasta you loved as a kidbut with layers of real flavor you can actually taste.
What makes it stand out is the simplicity. You’re browning beef until it caramelizes, building flavor with garlic and tomato paste, then stirring in cream and sharp Cheddar until everything melts together. No fancy techniques, no hard-to-find ingredientsjust straightforward comfort that tastes like you spent all day in the kitchen.
- Quick enough for weeknights: Start to finish in 25 minutes
- One-pot-friendly: Minimal cleanup, maximum flavor
- Crowd-pleaser: Even picky eaters ask for more
Key Ingredients You’ll Need
Here’s what goes into making this Cheesy Ground Beef Pasta Bake so satisfying. Each ingredient plays a role in building that cozy, savory richness.
| Ingredient | Why It Matters |
|---|---|
| Ground beef | The hearty base; browning it deeply adds rich, caramelized flavor |
| Penne pasta | Perfect shape for catching all that creamy, cheesy sauce |
| Cheddar cheese | Brings sharp, melty goodness that makes every bite irresistible |
| Heavy cream | Creates a silky, luxurious sauce that coats the pasta |
| Diced tomatoes | Adds brightness and a hint of acidity to balance the richness |
| Tomato paste | Concentrated tomato flavor that deepens the sauce |
| Worcestershire sauce | A little umami magic that boosts the savory notes |
Pro Tip: Save a cup of pasta cooking water before drainingit’s the secret to making your sauce perfectly silky at the end.
How to Make It Step-by-Step
Start by cooking your penne according to the package directions, but grab a cup of that starchy pasta water before you drain. That water is liquid gold for loosening up your sauce later. While the pasta bubbles away, you’ll brown the ground beef in a large skillet with salt and Italian seasoning, letting it sit undisturbed for a few minutes so it gets a nice caramelized crust underneath.
Once the beef is fully cooked, stir in the chopped onion and minced garlic until they soften and smell amazing. Add the tomato paste and Worcestershire sauce, then the diced tomatoes with all their juices. Let everything heat through, then pour in the heavy cream and stir in the shredded Cheddar until it melts into a creamy, dreamy sauce. Toss the beef mixture with your drained pasta, add a few splashes of that reserved pasta water to bring it all together, and taste for seasoning.
Note: If your sauce seems thick, add the pasta water a tablespoon at a time until it reaches that silky, coat-the-spoon consistency.
Swaps and Tweaks to Make It Your Own
One of the best things about this recipe is how flexible it is. You can swap the penne for rigatoni, shells, or even rotiniwhatever you have in the pantry works. If you’re out of Cheddar, try mozzarella for extra stretchiness or a pepper jack if you like a little kick.
| Instead of… | Try… |
|---|---|
| Ground beef | Ground turkey, chicken, or plant-based crumbles |
| Heavy cream | Half-and-half or whole milk (sauce will be slightly thinner) |
| Cheddar cheese | Monterey Jack, mozzarella, or a Mexican blend |
| Penne pasta | Any short pasta: shells, rotini, rigatoni, ziti |
Want to sneak in veggies? Stir in a handful of spinach or frozen peas right before you add the cheese. They’ll wilt into the sauce without changing the cozy, comforting vibe.
Serving and Storing Tips
Serve this straight from the pot while it’s still warm and creamy. A simple green salad or some garlic bread on the side is all you need to round out the meal. Leftovers are a dreamthe flavors deepen overnight, and it reheats beautifully on the stovetop with a splash of water or milk to loosen the sauce.
- Storage: Keep in an airtight container in the fridge for up to 4 days
- Reheating: Warm gently on the stovetop over medium-low heat, adding a tablespoon or two of water to bring back that creamy texture
- Freezing: Freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating
Pro Tip: If you’re meal-prepping, undercook the pasta by a minute or two so it doesn’t get mushy when reheated.
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FAQs ( Cheesy Ground Beef Pasta Bake )
What type of pasta works best for this recipe?
Penne, rigatoni, or ziti work perfectly because their tube shape holds the cheese and meat sauce well. Cook the pasta just until al dente since it will continue cooking in the oven. Avoid delicate shapes like angel hair as they can become mushy during baking.
Can I make this dish ahead of time?
Yes, assemble the entire casserole up to 24 hours in advance and refrigerate covered. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge. For best results, let it sit at room temperature for 30 minutes before baking.
What ground beef fat content should I use?
85/15 ground beef provides the best balance of flavor and moisture without being too greasy. If using 80/20, drain the fat thoroughly after browning. Leaner options like 90/10 work but may result in a slightly drier texture.
How do I prevent the cheese from burning on top?
Cover with foil for the first 20 minutes of baking, then remove to let the top brown. If the cheese browns too quickly, tent with foil again. Baking at 375°F rather than higher temperatures also helps prevent burning while ensuring thorough heating.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator in airtight containers. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven. The dish also freezes well for up to 3 months.
This Cheesy Ground Beef Pasta Bake comes together in about 25 minutes, and the payoff is pure comfortcreamy, savory, with that deep caramelized richness from properly browned beef. You’ll love how it turns out every single time, whether it’s Tuesday night or Sunday supper.
Try stirring in a pinch of smoked paprika or crushed red pepper if you want a little warmth woven through the sauce. A trick I learned from testing endless variations: undercook your pasta by just a minute so it stays tender, not mushy, when reheated. Leftovers keep beautifully in the fridge for four daysjust add a splash of milk when you warm it up, and it tastes like you just made it.
I’d love to hear how this one lands in your kitchensnap a photo, tag me, or just drop a comment below. Did you grow up with a cheesy pasta bake that felt like a hug on a plate? Save this recipe for a night when you need something easy, cozy, and guaranteed to make everyone happy. Here’s to meals that feel like home.
