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Easy Cheesy Dump and Bake Pasta Casserole with Ground Beef

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A quick and easy one-dish pasta casserole combining ground beef, pasta, and a blend of sharp cheddar and mozzarella cheeses baked to bubbly perfection. Perfect for busy weeknights and crowd-pleasing dinners.

Ingredients

Scale
  • 1 pound (450 grams) lean ground beef (85% lean)
  • 12 ounces (340 grams) uncooked pasta (penne or rotini recommended)
  • 2 cups (200 grams) shredded sharp cheddar cheese
  • 1 cup (100 grams) shredded mozzarella cheese
  • 24 ounces (680 grams) tomato sauce
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 2 cups (16 fl oz / 475 ml) water or beef broth
  • Optional: crushed red pepper flakes for heat
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 3 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  4. Add ground beef and cook, breaking it up with a spoon, until no pink remains (6 to 8 minutes). Season with salt, pepper, and Italian seasoning. Drain excess fat if desired.
  5. Pour uncooked pasta into a large oven-safe baking dish.
  6. Add the browned beef mixture on top of the pasta.
  7. Pour in the tomato sauce and then add the water or beef broth. Stir gently to submerge the pasta and evenly distribute ingredients.
  8. Sprinkle shredded cheddar and mozzarella cheeses evenly over the top.
  9. Cover the dish tightly with foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
  11. Let the casserole rest for 5-10 minutes before serving to allow it to set.

Notes

If the pasta looks dry after 30 minutes, add a splash more water or broth before covering with foil again. Keep an eye on the cheese during the last baking stage to prevent burning. You can prep the casserole ahead and refrigerate for up to 24 hours; add 5-10 minutes to baking time if baking cold. For a vegetarian version, substitute ground beef with cooked lentils or mushrooms. Use gluten-free pasta to make it gluten-free. For dairy-free, swap cheeses and tomato sauce with plant-based alternatives.

Nutrition

Keywords: pasta casserole, dump and bake, ground beef recipe, cheesy pasta bake, easy dinner, weeknight meal, comfort food

Find it online: https://vexifood.com/easy-cheesy-dump-and-bake-pasta-casserole-with-ground-beef-recipe/