Description
This Beefy Cheesy Pasta Bake is the ultimate comfort food with tender pasta, savory seasoned beef, rich marinara sauce, and loads of gooey melted cheese. It’s easy to make, perfect for weeknight dinners or meal prep, and guaranteed to be a family favorite!
Ingredients
Scale
For the Pasta & Beef:
- 12 oz (340g) penne, rigatoni, or ziti pasta
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for spice)
For the Sauce:
- 1 jar (24 oz) marinara sauce (or homemade)
- 1 can (14 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1/2 cup beef broth (or water)
- 1 tsp Worcestershire sauce (for depth of flavor)
For the Cheese Layer:
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
For Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley or basil (for garnish, optional)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until just al dente (it will continue cooking in the oven).
- Drain and set aside.
2. Cook the Beef & Sauce
- In a large skillet, cook ground beef over medium-high heat until browned. Drain excess grease.
- Add onion and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in salt, black pepper, Italian seasoning, and red pepper flakes.
- Add marinara sauce, diced tomatoes, tomato paste, beef broth, and Worcestershire sauce. Simmer for 5 minutes, stirring occasionally.
3. Prepare the Cheese Mixture
- In a bowl, mix ricotta cheese, egg, Parmesan, and garlic powder until smooth.
4. Assemble the Casserole
- Preheat oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, layer:
- Half of the pasta
- Half of the meat sauce
- All of the ricotta mixture
- Remaining pasta
- Remaining meat sauce
- Shredded mozzarella and Parmesan on top
5. Bake & Serve
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, until cheese is golden and bubbly.
- Let rest for 5 minutes, then garnish with fresh parsley or basil.
Notes
- Want extra creaminess? Mix ½ cup heavy cream into the sauce.
- Make it spicy: Add extra red pepper flakes or a dash of hot sauce.
- Storage: Keeps well in the fridge for 4 days or freeze for up to 3 months.