There’s nothing quite like a warm, bubbling pasta dish to bring everyone together. This Cheesy Beef Pasta Bake Recipe is one of those hearty meals that feels like a big, comforting hug on a plate—ooey-gooey cheese, savory beef, and just the right amount of sauce all baked to perfection.
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Why You'll Love This Recipe
I have to say, this cheese-packed pasta bake is one of my go-to comfort dishes, especially when I want something that feels indulgent but ends up being surprisingly easy to whip up. Every time I make it, my family dives in and asks for seconds.
- Ultimate comfort food: Gooey cheese, savory beef, and tender pasta create the perfect cozy combo that’s always a winner.
- Simple prep with big flavor: It’s approachable for any home cook but delivers bold, satisfying tastes.
- Flexible to suit your tastes: You can customize meats, spice levels, and cheeses so it feels like your own signature bake.
- Feeds a crowd: This recipe easily serves 8, making it great for family dinners or company.
Ingredients & Why They Work
Each ingredient here plays a key role in creating the layers of flavor and texture that make this cheesy beef pasta bake so irresistible. I always recommend opting for fresh cheeses when you can — they melt better and add extra creaminess.
- Pasta (Ziti, Penne, or Rigatoni): Tubular pastas hold onto the sauce beautifully, especially if you choose ridged varieties like rigatoni rigati.
- Ricotta Cheese: Adds creamy richness that balances the robust tomato sauce and beef.
- Parmesan Cheese: Sharp, nutty Parmesan gives depth and a lovely salty punch.
- Egg: Binds the ricotta mixture, helping it stay creamy and luscious instead of watery.
- Mozzarella Cheese: The star melting cheese that creates that irresistible gooey topping and interior pockets.
- Ground Beef: Provides savory, meaty flavor and hearty texture. I sometimes mix beef with ground pork for extra juiciness.
- Onion and Garlic: Classic aromatics that deepen the savory notes of the sauce.
- Red Pepper Flakes: Just a pinch adds a warm kick without overpowering the dish.
- Seasonings (Salt, Pepper, Onion Powder, Italian Seasoning): Essential for building flavor layers that keep every bite interesting.
- Marinara Sauce: The foundation that ties everything together. I’m loyal to Rao’s marinara or my homemade batch for freshness and sweetness.
- Fresh Parsley: A bright garnish that adds a pop of color and freshness at the end.
Make It Your Way
I love switching things up depending on the mood or what’s in my fridge. You can make this recipe your own by playing with different meats, adding veggies, or swapping cheeses. Don’t be afraid to get creative!
- Variation: I sometimes swap half the ground beef for Italian sausage, which adds an extra layer of flavor and a bit of spice — it’s a game changer.
- Vegetarian option: Use plant-based ground “beef” and extra mushrooms or lentils to keep it hearty.
- Spice it up: Add a pinch more red pepper flakes or a dash of hot sauce stirred into the marinara for those who like heat.
- Cheese swap: Try adding fresh mozzarella balls tossed in or scatter some crumbled feta for a tangy twist.
Step-by-Step: How I Make Cheesy Beef Pasta Bake Recipe
Step 1: Prep the Cheese Mixture
Start by mixing the ricotta, Parmesan, whisked egg, and a cup of mozzarella. I find whisking the egg first helps it blend evenly, so the cheese mixture stays creamy when baked. Set this aside while you work on the meat and pasta.
Step 2: Cook the Pasta
Bring a big pot of salted water to a boil and cook the pasta for about 2 minutes less than the package says for al dente. This short cooking time ensures it stays firm through baking and doesn’t turn mushy. Don’t skip timing this exactly—trust me, I’ve learned the hard way!
Step 3: Brown the Beef and Sauté Aromatics
While pasta cooks, brown your ground beef with diced onion over medium-high heat until no pink remains. Drain the grease — this keeps the bake from being greasy but leaves the flavor. Add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning; cook together for about a minute to bloom those seasonings.
Step 4: Combine with Sauce
Pour in your marinara sauce and stir until heated through. The sauce is generous here because the pasta absorbs a lot of it during baking, leaving the dish luscious and moist and never dry.
Step 5: Assemble and Bake
In a lightly greased 9x13-inch baking dish, mix the drained pasta with about three-quarters of your meat sauce. Spread this evenly, then drop dollops of the ricotta cheese mixture on top. Pour the remaining meat sauce over that, then cover the dish with foil.
Bake at 375°F (190°C) for 20 minutes, remove the foil, sprinkle with the remaining mozzarella, crank up the oven to 400°F (205°C), and bake uncovered for another 10-15 minutes until bubbly and golden on top.
Top Tip
After making this Cheesy Beef Pasta Bake Recipe numerous times, I’ve picked up some handy tweaks that help it shine every time. These have saved me from soggy pasta and dull flavor many a time.
- Don’t overcook pasta: Cooking pasta just shy of al dente before baking is key to keeping that perfect texture.
- Drain grease well: Removing excess fat from the beef avoids a greasy bake and keeps flavors focused.
- Use fresh, block cheeses: Shredding your own mozzarella and Parmesan leads to better melting and flavor.
- Cover during first bake: Helps everything meld together and stay moist before the final cheese-browning step.
How to Serve Cheesy Beef Pasta Bake Recipe
Garnishes
I always sprinkle fresh parsley on top—its bright color and mild herbaceous flavor provide a fresh contrast to the rich, cheesy pasta. Sometimes I add a little extra grated Parmesan right at the table, just because I’m a cheese enthusiast.
Side Dishes
Garlic bread with melted cheese is my go-to accompaniment here. The crunchy, buttery bread is perfect for scooping up any leftover sauce. A fresh salad with a tangy vinaigrette also balances the richness nicely if you want to lighten things up.
Creative Ways to Present
For special occasions, I love assembling individual portions in small ramekins. It feels fancy and lets everyone have their own cheesy, bubbling bake right out of the oven. Adding fresh basil leaves or a drizzle of pesto on top makes it extra festive.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover pasta bake in an airtight container in the fridge. It keeps well for up to 3 days. When I reheat, I usually cover it with a little foil to preserve moisture and prevent the top cheese from getting too hard.
Freezing
This recipe freezes beautifully. I assemble the bake, cover it tightly with foil, and pop it in the freezer. When ready to bake, defrost it overnight in the fridge, add a bit more baking time covered, then uncover for that perfect bubbly finish.
Reheating
I recommend reheating leftovers in the oven rather than the microwave for the best texture. Cover it with foil and bake at 350°F (175°C) for 15-20 minutes until warmed through, then uncover for a few minutes to refresh the cheesy crust.
Frequently Asked Questions:
Absolutely! Ground pork, Italian sausage, or even a combination will work great, adding their own unique flavors."
You can, but shredding cheese from a block really makes a difference in melt and taste, giving you a creamier, fresher finish.
Yes! You can assemble it and refrigerate for up to two days before baking, just add a bit more baking time to ensure it’s heated through.
Make sure not to skimp on the marinara sauce, as the pasta absorbs a lot during baking. Also, covering the dish for most of the bake helps keep moisture locked in.
Final Thoughts
This Cheesy Beef Pasta Bake Recipe holds a special place in my kitchen rotation because it’s reliably delicious and simple enough to make on a weeknight yet impressive enough for guests. Once you try it, you’ll see why it quickly becomes a family favorite—cheesy, meaty, and satisfying. Can’t wait for you to make this and hear what you think!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A hearty and cheesy baked pasta casserole combining tender pasta, ricotta, mozzarella, and a savory meat marinara sauce, perfect for a comforting family meal.
Ingredients
Pasta and Cheese Mixture
- 1 lb. pasta (ziti, penne, or rigatoni)
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese, finely grated
- 1 egg, whisked
- 2 ½ cups mozzarella cheese, separated
Meat Sauce
- 1 lb. ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (recommend Rao's brand or homemade)
Garnish
- Fresh parsley, to garnish
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking.
- Prepare cheese mixture: In a bowl, combine ricotta cheese, Parmesan cheese, whisked egg, and 1 cup of mozzarella cheese. Set this mixture aside.
- Cook pasta: Begin boiling water for the pasta. Cook the pasta for 2 minutes less than al dente according to package instructions. Drain well to avoid mushy texture.
- Cook meat sauce: In a skillet over medium-high heat, cook and crumble the ground beef with diced onions. Drain excess grease. Add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning. Cook for 1 more minute.
- Add marinara: Pour in the marinara sauce, stir thoroughly, and heat through. Remove from heat.
- Assemble casserole: Mix the drained pasta with about ¾ of the meat sauce. Transfer this mixture to a lightly greased 9 x 13 inch baking dish. Dollop the ricotta cheese mixture on top evenly, then layer the remaining meat sauce over it.
- Bake covered: Cover the casserole with foil and bake in the preheated oven for 20 minutes.
- Add mozzarella topping & finish baking: Remove foil, sprinkle the remaining 1 ½ cups mozzarella cheese evenly over the top. Increase oven temperature to 400 degrees Fahrenheit and bake uncovered for 10 to 15 minutes until bubbly and browned on top.
- Garnish and serve: Remove from oven, garnish with fresh parsley, and serve hot with optional garlic bread topped with cheese.
Notes
- This recipe includes a generous amount of sauce because the pasta soaks it up during baking. Adjust the sauce quantity if desired.
- Preferred pasta shapes are tubed varieties like ziti, penne, or rigatoni for better sauce cling; rigatoni with ridges works particularly well.
- Ground beef can be substituted or combined with other ground meats such as pork, veal, or sausage for varied flavors.
- Use fresh mozzarella and Parmesan cheese freshly grated from blocks for creamier and more flavorful results instead of pre-shredded packaged cheese.
- To make ahead, cook meat and sauce, cool, boil pasta, and assemble casserole. Refrigerate covered for up to 2 days and add 10 minutes to covered baking time.
- This casserole can be frozen after assembly. Defrost in the refrigerator 24 hours before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 90 mg
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