Cheesy ground beef pasta bake is the perfect, easy weeknight dinner. This super simple casserole is made with just a handful of common ingredients like marinara meat sauce, tomato paste, seasonings, pasta and shredded mozzarella. I also like to add fresh basil on top for more awesome flavor!
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This tasty baked pasta dish comes together in under an hour. It's one of my absolute favorite recipes when I'm short on time! Plus, it makes a lot and the leftovers reheat really well.
Depending on the number of people you're serving, you'll likely be able to get two dinner's out of this meal (or some leftover lunches).
Want more quick and easy ground beef casserole recipes? Be sure to check out my Taco Casserole! It only takes about 30-45 minutes to whip up.
My Sweet Potato Ground Beef Casserole and Butternut Squash Ground Beef Casserole both take a little over an hour, but if you've got the time they are SO worth it!
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Why You'll Love This Recipe
Quick: Make it in under an hour!
Simple: No crazy ingredients required and you've likely got most of them on hand already.
Flexible: The measurements in this recipe are really just for guidance. You can add more or less sauce, meat, cheese, seasonings or pasta! Often, when I make this recipe I season to taste rather than getting out the measuring spoons.
Delicious: Meat sauce with giant fusilli pasta, tons of gooey cheese and basil on top? How can you go wrong!? This recipe is so cozy and comforting.
Leftovers: This recipe makes a lot. You'll likely have some extras to serve up the following day and they reheat nicely!
Make ahead: Make your casserole ahead and bake when dinner time rolls around.
Ingredients & Substitutions
- Pasta: My favorite kind of pasta for this recipe is fusilloni (also known as giant fusilli). I love how meat sauce gets trapped in the extra large spiral shaped noodles. Kroger stores carry Private Selection Brand Fusilloni, this is what I typically purchase. You can also use regular sized fusilli, rotini or any other type of pasta you've got on hand (penne, bow-tie, shells, etc.)
- Lean ground beef: You can use fattier ground beef, too. Just drain excess fat before adding other ingredients!
- Pasta sauce: Use your favorite brand of store-bought marinara sauce. You can, of course, use a homemade tomato sauce if preferred. I really enjoy this Bertolli Tomato Basil Pasta Sauce but I've made this recipe with so many different kinds of sauce and it's hard to go wrong.
- Tomato paste: Don't skip this ingredient! It will add tons of extra richness and flavor.
- Seasonings: Italian seasoning, garlic powder, onion powder, salt and pepper.
- Mozzarella: I suggest shredding a block of part skim, low moisture mozzarella. You can use fresh mozzarella cheese but it's much spongier and hard to shred. Pre-shredded cheese also works, it just won't be quite as gooey.
- Fresh basil: Chopped fresh basil adds so much flavor and aroma to this easy pasta bake. You don't have to add it, but I highly recommend.
- Grated parmesan cheese: Optional topping for serving. I love the contrast of mellow mozzarella and salty parm!
How To Make Cheesy Beef Pasta Bake
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Boil pasta:
- Boil a pot of salted water on the stovetop.
- Add pasta and cook it 2-3 minutes short of the time listed on packaging for al-dente. The pasta will keep cooking in the oven, so here we're undercooking it to keep it from getting too mushy.
- Set a timer so you don't forget about your pasta. Drain and rinse with cool water as soon as the timer goes off and set aside.
Make meat sauce:
- Meanwhile, brown your ground beef in a large skillet over medium-high heat.
- Once beef is fully browned add tomato sauce, tomato paste and seasonings to the skillet and mix well.
Mix sauce and pasta:
- Add cooked pasta and beef mixture to a 9x13 inch baking dish and stir until all noodles are coated in meat sauce.
Add cheese and bake:
- Add cheese on top and bake uncovered at 350°F for 20-30 minutes
- If you want to brown cheese you can turn the broiler on for a few minutes, just keep a very close eye on things as the broiler can quickly burn the casserole.
Serve:
- Add extra fresh basil and grated parmesan cheese on top. Enjoy with a simple garden salad and crunchy garlic bread!
Expert Tip
Don't overcook pasta: Noodles will keep cooking once placed in the oven, so you only need to boil them briefly. Check package instructions and see boil time for al dente, then reduce that time by 2-3 minutes. I also drain and rinse my pasta with cool water to stop the cooking process once the timer is complete.
Recipe Variations
Pasta: I like using fusilloni in this recipe because their wide spiral shape is great for holding sauce. But you can use any type of pasta you've got on hand! Spaghetti, penne pasta, bow tie, shells, macaroni, you name it.
Protein: Substitute ground turkey for beef.
Cheese: Mozzarella is my go-to for this casserole. However, I've also made it with Colby jack and cheddar cheese. Both tasted great!
Mix-ins: Add some diced onion, mushrooms, yellow squash or zucchini to your meat sauce for extra nutrients.
What To Serve With Beef Pasta Bake:
Veggies: I love serving this dish with roasted asparagus, roasted broccoli and cauliflower or maple balsamic brussels sprouts.
Salad: Pair your casserole with a simple garden salad or roasted beet and goat cheese salad!
Bread: Crunchy, buttery garlic bread or some soft focaccia would go great with cheesy baked pasta!
Storing Leftovers
Allow beef pasta bake to cool completely and cover your casserole dish with plastic wrap or foil. Store in the refrigerator for 3-4 days. You can also transfer leftovers to an airtight container before refrigerating.
Simply reheat leftovers in the microwave, on high, for 2-3 minutes or until warmed through completely.
Make Ahead Instructions
To make your beef pasta bake ahead of time, assemble it completely but don't bake. Wrap your casserole dish tightly with foil or plastic wrap and place it in the refrigerator for 1-2 days.
When you're ready to bake the casserole, simply uncover and place it in the oven at 350°F until cheese is fully melted. Note that bake time will increase after refrigeration and the casserole will need 15-20 more minutes to fully heat through.
Frequently Asked Questions
Fusilli and rotini and very similar in appearance, but fusilli typically has a wider spiral. Giant fusilli (or Fusilloni) is extra-large and has an even bigger spiral which is ideal for holding sauce.
For this recipe I use a block of low-moisture, part skim mozzarella. It's much easier to shred. Fresh mozzarella is easier to dice or tear into large pieces, but it's very difficult to shred.
More Ground Beef Recipes
- Beef Taco Stuffed Peppers
- Ground Beef Sheet Pan Nachos
- Crockpot Stuffed Pepper Soup
- Hamburger Potato Soup
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Cheesy Ground Beef Pasta Bake
Equipment
- Large Pot *for boiling pasta
- Colander *to drain pasta
- Large skillet *for making meat sauce
- 9x13 inch casserole dish
Ingredients
- 12 ounces fussiloni (giant fussili) pasta *see note below
- 1 lb lean ground beef *see note below
- 1 24oz jar pasta sauce *see note below
- ¼ cup tomato paste
- 1 & ½ teaspoons Italian seasonings blend
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 8 ounce block low-moisture mozerella *shredded *see note below
Toppings
- Chopped fresh basil leaves & grated parmesan cheese. *optional but SO delicious! Highly recommended.
Recipe notes:
Pasta: I like using fusilloni (also known as giant fusilli). But any type of pasta works. Ground beef: I use 93/7% ground beef. You can use a higher fat percentage, just drain excess fat (or soak it up with a paper towel) before adding your pasta sauce. Pasta sauce: Use your favorite brand of pasta sauce! Homemade tomato sauce also works. Mozzarella: I freshly shred a block of low-moisture, part skim mozzarella. I avoid buying fresh mozzarella for this recipe because it's really hard to shred. I've also made this casserole with cheddar and colby jack cheeses. Both tasted great!Instructions
- Preheat oven to 350°F.
- Boil pasta. Cook it 2-3 minutes short of the time listed for al-dente on packaging. The noodles will keep cooking in the oven so we don't want to overdo it when boiling.12 ounces fussiloni (giant fussili) pasta
- Brown ground beef in a large skillet over medium-high heat. Once fully cooked add pasta sauce, tomato paste and seasonings. Stir well and allow the mixture to heat through.1 lb lean ground beef, 1 24oz jar pasta sauce, ¼ cup tomato paste, 1 & ½ teaspoons Italian seasonings blend, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Mix cooked pasta and meat sauce together in a 9x13 casserole dish.
- Top casserole with cheese and bake for 20-30 minutes until fully melted.8 ounce block low-moisture mozerella
- Serve with grated parmesan cheese and chopped fresh basil. Enjoy!
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Karen Weaver says
This recipe is so simple to make. ❤️
Garlic Salt & Lime says
I agree. Thanks, Karen!