Cheesy Beef and Pasta Casserole
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 servings
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Calories
345 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Beef and Pasta Casserole
Description
The dish begins by cooking penne pasta until al dente, then browning ground beef with diced onion and red bell pepper for added sweetness and texture. Garlic and oregano seasonings enhance the savory base. The cooked pasta is mixed with the meat mixture and marinara sauce for a balanced tomato and protein combination. Half of the shredded mozzarella is stirred into the mixture for cheesy incorporation.
The combined mixture is transferred to a casserole dish and topped evenly with the remaining mozzarella, which melts and browns in the oven. This topping adds a creamy, golden layer that contrasts with the saucy, tender pasta beneath. Baking ensures the flavors meld and the casserole is heated throughout.
Serving garnished with fresh basil or parsley adds a touch of color and herbal brightness. Leftovers keep well refrigerated for several days or can be frozen for longer storage. The recipe is flexible, allowing variation in seasonings or cheeses based on preference.
Ingredients
- 16 ounces penne pasta cooked according to package directions and drained
- 2 tablespoons olive oil optional
- 1 pound ground beef I used 93% lean, lean
- 1 vidalia onion diced small, medium, sweet
- 1 red bell pepper diced small, medium/large
- 3 to 5 cloves garlic finely minced or pressed
- 1 teaspoon oregano ground
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 (26 ounce) marinara sauce jarred, or other pasta sauce
- 3 cups mozzarella cheese divided, shredded
- basil optional for garnishing, or parsley, fresh
Instructions
- Preheat oven to 375F and spray a 9×13-inch casserole dish with cooking spray; set aside.
- Cook pasta according to package directions and drain.
- While the pasta is cooking, to a large Dutch oven, optionally add the olive oil (my beef was very lean and the oil was necessary), beef, onion, red pepper, and cook over medium-high heat until beef is cooked through and vegetables have softened; stir frequently and crumble the beef while it cooks; do not drain.
- Add the garlic, oregano, salt, pepper, and stir to combine. Cook for about 1 minute, or until garlic is fragrant.
- Add the cooked pasta to the beef mixture, add the marinara, and stir to combine and coat evenly.
- Add 1 1/2 cups cheese and stir to combine until the cheese has melted.
- Turn mixture out into the prepared baking dish and evenly sprinkle the remaining 1 1/2 cups cheese over the top.
- Bake for about 15 to 20 minutes, or until the cheese has melted on top.
- Optionally garnish with fresh herbs and serve immediately.
Notes
- Store the casserole airtight in the refrigerator for up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 59mg | 20% |
| Sodium | 863mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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