Simple & Delicious Beef Pasta Casserole

By Muhammad Faizan

Ingredients (Serves 6–8)

For the Pasta & Meat Sauce

  • 12 oz (about 3 cups) uncooked pasta (rotini, penne, or ziti)

  • 1 lb ground beef (or half beef/half Italian sausage)

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 (24 oz) jar marinara or pasta sauce

  • 1 (14.5 oz) can diced tomatoes (optional, for extra texture)

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • Salt & pepper to taste

For the Cheese Layer

  • 2 cups shredded mozzarella

  • 1 cup shredded cheddar (for that beautiful golden top)

  • ½ cup grated parmesan (optional but delicious)

Optional Add-Ins

  • 1 cup ricotta or cottage cheese (layered in the center)

  • 1 cup frozen spinach (thawed and squeezed dry)

  • ½ tsp crushed red pepper for a mild kick

Instructions

  1. Cook the pasta
    Boil pasta in salted water until just al dente (it will cook more in the oven). Drain and set aside.

  2. Prepare the meat sauce

    • In a large skillet, brown the ground beef over medium heat.

    • Add onion and garlic; cook until softened.

    • Stir in marinara, diced tomatoes (if using), Italian seasoning, paprika, salt, and pepper.

    • Simmer 5 minutes.

  3. Combine pasta & sauce
    Stir the cooked pasta into the meat sauce until fully coated.

  4. Assemble the casserole
    In a greased 9×13 baking dish:

    • Spread half the pasta mixture

    • Add half the mozzarella/cheddar blend

    • Add optional ricotta or spinach layer

    • Top with remaining pasta

    • Finish with remaining cheese and parmesan

  5. Bake
    Cover with foil and bake at 350°F (175°C) for 20 minutes.
    Remove foil and bake another 10–15 minutes, until golden and bubbling.

  6. Rest and serve
    Let the casserole sit 10 minutes so it slices cleanly. Enjoy!

Servings

6–8 generous portions
(Or… 3 portions if your husband is involved 😄)

Nutritional Information (Approx. per serving, out of 8)

Will vary depending on ingredients used.

  • Calories: 450–520

  • Protein: 27–32 g

  • Carbs: 38–45 g

  • Fat: 20–25 g

  • Fiber: 3–5 g

  • Sodium: 650–900 mg

Notes & Tips

✔️ Make it ahead

Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

✔️ Freezer friendly

Freeze before baking for up to 3 months. Thaw overnight, then bake as usual.

✔️ Healthier swap ideas

  • Use ground turkey

  • Add veggies (zucchini, mushrooms, bell peppers)

  • Use whole-grain or chickpea pasta

✔️ Cheesiness level

For extra cheese pulls, add another ½ cup mozzarella on top during the last 10 minutes of baking.

Benefits

  • Family-friendly and picky-eater approved

  • Budget-friendly ingredients

  • Makes great leftovers

  • Customizable with different meats, sauces, and veggies

  • A comforting, hearty meal perfect for busy nights

Q & A

Q: Can I make this without meat?

Yes! Replace the beef with lentils, chopped mushrooms, or plant-based crumbles.

Q: Can I use a different pasta?

Absolutely—penne, rotini, ziti, or shells all work great. Avoid long noodles like spaghetti.

Q: How do I keep the casserole from drying out?

Don’t overcook the pasta, keep it saucy, and bake covered for the first half.

Q: Can I make it spicy?

Add crushed red pepper, hot Italian sausage, or a splash of hot sauce to the sauce.

Q: Does it reheat well?

Beautifully! Microwave or reheat covered in the oven at 300°F until warmed through.

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