Cheesy Beef & Pasta Bake

This pasta bake tosses rotini with a beefy tomato sauce and cream cheese, then bakes it under mozzarella and cheddar until bubbly.

It’s built to feed a crowd on a budget. A pound of pasta, a pound of beef and a jar of sauce make eight servings.

Assemble it ahead for a busy night, or freeze a pan for later.

Ingredients and Swaps

• Pasta: Rotini or penne.
• Ground beef: Or Italian sausage for more flavor.
• Sauce: A jar of marinara and a can of diced tomatoes.
• Cream cheese: Stirred into the sauce to make it creamy.
• Cheese: Mozzarella and cheddar on top.

Tips for a Pasta Bake That Isn’t Dry

• Undercook the pasta. Boil it 2 minutes less than the package says. It finishes in the oven.
• Make it saucy. The pasta absorbs liquid as it bakes. The mixture should look a little loose going in.
• Melt the cream cheese fully. Stir until no white streaks remain.
• Cover if making ahead. A dish going into the oven cold should be covered for the first 20 minutes.

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Cheesy Beef & Pasta Bake

Rotini tossed in a hearty beef and tomato sauce, then baked under bubbling melted cheese. An easy, crowd-pleasing casserole that feeds eight on a budget.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 pound rotini or penne pasta
• 1 pound lean ground beef
• 1 medium onion diced
• 3 cloves garlic minced
• 1 jar (24 oz) marinara sauce
• 1 can (14.5 oz) diced tomatoes with juices
• 1 teaspoon Italian seasoning
• 4 ounces cream cheese softened
• 1½ cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• Salt and black pepper to taste

Method

 

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the pasta in salted boiling water for 2 minutes less than the package directions. Drain.
3. Meanwhile, cook the beef and onion in a large skillet over medium-high heat for 6–7 minutes, until browned. Drain excess fat and stir in the garlic.
4. Add the marinara, diced tomatoes, and Italian seasoning. Simmer 5 minutes. Stir in the cream cheese until melted and season with salt and pepper.
5. Combine the pasta and sauce and transfer to the baking dish.
6. Top with mozzarella and cheddar. Bake 20 minutes, until the cheese is melted and bubbly. Broil 1–2 minutes for a golden top, if desired.
7. Rest 5 minutes before serving.

Notes

• Add a bag of frozen spinach or chopped zucchini to the sauce to stretch it further.
• Use Italian sausage for extra flavor.
• Assemble ahead and refrigerate up to 24 hours; add 10 minutes to the bake time.
• Whole wheat pasta adds fiber.

Ways to Stretch It

Stir a bag of frozen spinach or some chopped zucchini into the sauce. Serve with a Classic Caesar Salad. For a meatless bake, see Healthy Baked Ziti with Hidden Veggies.

Storage and Freezing

• Refrigerate for up to 4 days.
• Reheat single portions in the microwave, or covered at 350°F.
• Freeze, baked or unbaked, for up to 3 months. Thaw overnight in the fridge.

Pasta Bake Questions

Can I assemble it ahead?

Yes. Cover and refrigerate for up to a day, then bake for 35–40 minutes.

Can I leave out the cream cheese?

Yes. Use ½ cup of ricotta or sour cream, or leave it out for a classic red sauce.