The Ultimate Comfort Food: Baked Pasta with Ground Beef
So you want something that screams “I’m a capable adult who can feed people” but also whispers “I didn’t spend my entire paycheck at the grocery store”? Welcome to baked pasta with ground beef, my friend. This dish is basically a warm hug in casserole form, and it’s about to become your new go-to when you need to look like you have your life together.
Why This Recipe is Awesome
Let’s be real here—this recipe is practically bulletproof. You could probably make it with your eyes closed (though I don’t recommend it for insurance reasons). It’s the kind of dish that makes people think you’re some sort of culinary genius when really you just threw a bunch of stuff in a pan and hoped for the best.
It feeds a crowd without breaking the bank. Ground beef is cheaper than your therapy sessions, and pasta is basically edible gold that costs pennies. Plus, it reheats like a dream, so you’ll have leftovers for days. Your future hangry self will thank you.
The best part? It’s forgiving. Forgot to add something? Toss it on top. Burned the bottom a little? Call it “rustic.” This recipe has your back when your brain doesn’t.
The Ultimate Comfort Food: Baked Pasta with Ground Beef
Course: Dinner, LunchCuisine: Italian-AmericanDifficulty: Easy6-8
servings30
minutes30
minutes650
kcal1
hourThis baked pasta with ground beef is a hearty, cheesy comfort food classic. Layers of tender pasta, savory meat sauce, and melted cheese come together for an easy weeknight dinner everyone will love.
Ingredients
1 lb ground beef
12 oz pasta (penne or rigatoni)
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 medium onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Directions
- Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until soft.
- Add garlic and cook for 1 minute. Add ground beef, breaking it up with a spoon.
- Season beef with salt, pepper, and Italian seasoning. Cook until no pink remains.
- Stir in marinara sauce and simmer for 5 minutes.
- Mix pasta with beef mixture in a large bowl. Add ricotta and half the mozzarella.
- Transfer to greased 9×13 baking dish. Top with remaining mozzarella and Parmesan.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- You can prep this dish ahead of time and refrigerate until ready to bake. Want to sneak in some veggies? Toss in chopped spinach, zucchini, or mushrooms with the beef!
Common Mistakes to Avoid
Overcooking the pasta initially. Remember, it’s going back in the oven, so don’t turn it into mush from the start. Al dente is your friend here.
Skipping the ricotta cheese. Some people think they can just use more mozzarella instead. Those people are wrong. Ricotta adds creaminess that mozzarella alone can’t deliver.
Not seasoning the beef properly. Ground beef can be boring without help. Don’t be afraid of salt, pepper, and herbs—they’re not going to hurt you.
Using a dish that’s too small. This recipe makes a lot of food. Trying to cram it into a tiny dish will result in overflow and a very unhappy oven.
Alternatives & Substitutions
Ground turkey or chicken works great if you’re trying to be slightly healthier. Though honestly, this isn’t exactly a health food, so don’t fool yourself too much.
Any short pasta shape will work here. Rotini, shells, or even elbow macaroni—whatever’s on sale at the store. IMO, the tube shapes hold the sauce better, but you do you.
Cottage cheese instead of ricotta is totally acceptable if that’s what you have. It’s a little different texture-wise, but still delicious.
Add vegetables if you’re feeling fancy or guilty about your life choices. Frozen spinach, bell peppers, or mushrooms all work great.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely! Assemble the whole thing, cover with foil, and stick it in the fridge for up to 24 hours. Just add an extra 10 minutes to the baking time since it’ll be cold.
What if I don’t have ricotta cheese?
You can skip it entirely and just use more mozzarella, or try cream cheese mixed with a little milk. It won’t be exactly the same, but it’ll still be tasty.
Can I freeze this?
Yep! Either freeze it before baking (thaw completely before cooking) or freeze leftovers. It keeps for about 3 months, though let’s be honest, it won’t last that long.
How do I know when it’s done?
The cheese should be golden and bubbly, and when you stick a knife in the center, it should come out hot. If the cheese looks like it might burn but the inside isn’t hot enough, cover with foil.
Can I use a different type of cheese?
Sure, but why mess with perfection? Cheddar works, but it’s a completely different vibe. Swiss would be weird. Just stick with the Italian cheeses for best results.
What should I serve with this?
A simple salad and some garlic bread will make you look like you actually planned a meal. Or just eat it straight from the pan while binge-watching Netflix—no judgment here.
Can I double this recipe?
You can, but you’ll need a really big dish or two separate ones. Everything else scales up just fine, though your cooking time might increase slightly.
Final Thoughts
There you have it—your ticket to looking like a domestic god or goddess without actually breaking a sweat. This baked pasta is the kind of recipe that makes people think you’re more put-together than you actually are, and sometimes that’s exactly what we need.
The best part about this dish is that it’s practically impossible to mess up, and even if you do, cheese covers a multitude of sins. So go ahead, make this recipe your own. Add some vegetables if you’re feeling virtuous, or throw in some extra cheese if you’re feeling rebellious.
Now stop scrolling through recipes and actually make something. Your taste buds (and your impressed dinner guests) will thank you later. You’ve got this!
