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This Cheesy Tomato Beef Pasta Bake is the ultimate comfort food. With tender pasta smothered in a rich, creamy tomato sauce and topped with gooey melted cheese, it’s perfect for any family dinner or potluck. You’ll love how easy and delicious it is!
Before You Begin
- Cook Pasta Under Al Dente: Boil your pasta until it’s just under al dente. It will continue to cook in the oven, so this prevents it from becoming mushy.
- Drain Excess Fat: After browning the ground beef, drain any excess fat. This keeps your sauce from becoming greasy.
- Layer the Cheese: Layering the cheese throughout the pasta bake, not just on top, ensures every bite is cheesy and delicious.
- Preheat the Oven: Make sure your oven is fully preheated to 375°F (190°C) before baking. This helps the dish cook evenly.
- Let it Rest: Let the pasta bake rest for a few minutes before serving. This helps the flavors meld together and makes it easier to slice and serve.
Ingredients You’ll Need
- Ground Beef: I like to use ground beef for a rich, hearty flavor. You can opt for extra lean ground beef if you prefer less fat.
- Penne Pasta: Penne or other small-shaped pasta like rigatoni works well to hold the sauce and cheese.
- Onion and Garlic: Chopped onion and minced garlic add depth and aroma to the dish.
- Diced Tomatoes and Tomato Sauce: These provide the base for the tomato sauce, adding both texture and rich tomato flavor.
- Heavy Cream: Using heavy cream in the sauce adds a rich, creamy texture that balances the acidity of the tomatoes.
- Dried Oregano and Dried Basil: These herbs add classic Italian flavor to the sauce.
- Red Pepper Flakes: For a bit of heat, adjust to your taste.
- Salt and Pepper: Essential for seasoning the dish to bring out all the flavors.
- Mozzarella Cheese: Shredded mozzarella melts beautifully, giving a gooey, cheesy topping.
- Parmesan Cheese: Grated Parmesan adds a salty, nutty flavor that complements the mozzarella.
- Fresh Basil: Garnish with fresh basil for a burst of color and flavor.
Preheat your oven to 375°F (190°C). In a large pot of salted boiling water, cook 12 ounces of penne pasta until just under al dente. Drain and set aside. Tip: Cooking the pasta slightly under al dente prevents it from becoming mushy after baking.
In a large skillet over medium heat, cook 1 pound of ground beef until browned. Drain any excess fat. Tip: Draining the fat keeps the sauce from becoming greasy and improves the dish’s texture.
Add 1 chopped medium onion and 3 minced garlic cloves to the beef. Cook until the onion is softened. Tip: Cooking the onions and garlic with the beef enhances the flavors and aromas.
Stir in 1 can (14.5 ounces) of diced tomatoes, 1 can (8 ounces) of tomato sauce, 1 cup of heavy cream, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of red pepper flakes, and salt and pepper to taste. Bring to a simmer. Tip: Simmering allows the flavors to meld together and the sauce to thicken slightly.
Add the cooked pasta to the sauce and stir to combine. Tip: Mixing the pasta with the sauce before baking ensures every piece is coated with delicious flavor.
Transfer half of the pasta mixture to a baking dish. Sprinkle with half of the 1½ cups of shredded mozzarella and ½ cup of grated Parmesan cheese. Add the remaining pasta and top with the rest of the cheese. Tip: Layering the cheese throughout the dish guarantees a cheesy bite in every forkful.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Let the pasta bake cool for a few minutes. Garnish with fresh basil before serving. Tip: Letting the dish cool slightly helps it set and makes it easier to serve.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the pasta bake up to the point of baking, cover it, and store it in the refrigerator for up to 24 hours. When ready to bake, preheat the oven and bake as directed.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze this pasta bake?
Yes, you can freeze the pasta bake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Delicious Pasta Casseroles
Cheesy Tomato Beef Pasta Bake
Equipment
Ingredients
- 1 pound ground beef
- 12 ounces penne pasta or other small shaped pasta like rigatoni
- 1 medium onion chopped
- 3 cloves garlic minced
- 14.5 ounces diced tomatoes 1 can
- 8 ounces tomato sauce 1 can
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- salt and pepper to taste
- 1½ cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the pasta until just under al dente, as it will continue cooking in the oven. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the chopped onion and garlic to the beef, cooking until softened.
- Stir in the diced tomatoes, tomato sauce, heavy cream, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer.
- Add the cooked pasta to the sauce and stir to combine.
- Transfer half of the pasta mixture to a baking dish. Sprinkle with half of the mozzarella and Parmesan cheese. Add the remaining pasta and top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Let the pasta bake cool for a few minutes, then garnish with fresh basil before serving.
Tips & Notes:
- Cook the pasta until just under al dente to prevent it from becoming mushy after baking.
- Use a combination of mozzarella and Parmesan cheese for a rich, flavorful topping.
- Let the pasta bake rest for a few minutes before serving to help it set and make it easier to slice.
- Feel free to substitute penne with other small-shaped pasta like rigatoni or ziti.
- For added flavor, garnish with fresh basil just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
