Cheesy Beef Pasta Bake
Cheesy Beef Pasta Bake is baked penne with seasoned beef in a creamy tomato sauce, finished with a blanket of melted cheddar and mozzarella. It’s the kind of dinner I make when I want something hearty and familiar, with plenty of sauce in every scoop.
This version stays nice and creamy because the tomato sauce gets softened with sour cream and cheddar, not just a pile of cheese on top. I also like that it tastes like a classic baked pasta but with a little more savory depth from Worcestershire and beef broth.
For me, it’s a dependable make-ahead dinner for busy weeks, and it’s easy to portion for leftovers. It’s also great with a simple salad or some garlic bread on the side.
Why You’ll Love This Recipe
Weeknight friendly: It’s straightforward, and most of the ingredients are easy pantry and fridge staples.
Extra creamy: The sour cream and cheddar melt into the sauce so the pasta stays creamy instead of drying out in the oven.
Good leftovers: It reheats really well, and the flavors settle in nicely after a night in the fridge.
Easy to make ahead: You can assemble it the day before and bake when you’re ready, which is honestly when I like it most.
Flexible: Swap the meat, add a vegetable, or use what cheese you already have without stressing the recipe.
Key Ingredients
Pasta
- Penne pasta: Penne holds onto the creamy sauce really well, and it’s sturdy enough to bake without getting mushy.
- Salt: Don’t skip salting the pasta water. It’s the easiest way to make the whole dish taste more seasoned.
Beef Sauce
- Ground beef: I use regular ground beef here, then drain off excess grease if there’s a lot. Ground turkey works too if you want it a little lighter.
- Olive oil: Just a little helps the onion cook evenly, especially if your beef is on the lean side.
- Yellow onion: This gives the sauce that classic savory base. Dice it small so it softens quickly.
- Garlic: Fresh garlic is best here, but jarred works in a pinch.
- Marinara sauce: Use one you like the taste of, because it’s doing a lot of the heavy lifting. A thicker marinara makes a less watery bake.
- Diced tomatoes: I like the extra tomato pieces in this, but I do drain them well so the casserole doesn’t get soupy.
- Tomato paste: This deepens the tomato flavor and helps thicken the sauce fast.
- Italian seasoning: A simple blend works well here. If yours is very herby, you can use a little less.
- Kosher salt: Season in the skillet so the sauce tastes right before the dairy goes in.
- Black pepper: Freshly cracked is nice, but whatever you have is fine.
- Worcestershire sauce: This is a small thing that makes the beef taste more “finished.” It’s not overpowering, just savory.
- Beef broth: Keeps the sauce from getting too thick while it simmers, and it adds a little richness.
Creamy Cheesy Mix
- Sour cream: This is what makes the sauce creamy and a little tangy. Plain Greek yogurt works too if that’s what you have.
- Cheddar cheese: Sharp cheddar is my pick because it actually tastes like something once it’s baked. Pre-shredded is fine, but it won’t melt quite as smoothly.
Topping
- Mozzarella cheese: This is the classic melty top. Use low-moisture shredded mozzarella for the best melt.
- Fresh parsley: Totally optional, but it makes the finished dish look less beige and adds a fresh bite.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and grease a 13 x 9-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil, cook the penne 2 minutes less than the package directions, then drain.
- Brown the beef: Heat the olive oil in a large skillet over medium-high heat, add the ground beef, and cook until browned.
- Cook the onion: Add the diced onion and cook until softened, about 3 to 5 minutes.
- Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Simmer the sauce: Stir in the tomato paste, Italian seasoning, salt, pepper, Worcestershire, marinara, drained diced tomatoes, and beef broth. Simmer 5 to 8 minutes, until it thickens slightly.
- Stir in dairy: Remove the skillet from the heat, then stir in the sour cream and cheddar until smooth.
- Add the pasta: Fold the cooked penne into the sauce, then transfer everything to the prepared baking dish.
- Bake: Sprinkle the mozzarella over the top and bake for 20 to 25 minutes, until bubbly and the cheese is melted.
- Rest and serve: Let it rest for 5 minutes, then garnish with parsley and scoop into bowls.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Undercook the pasta a little. Two minutes less than the box says is about right. It finishes cooking in the oven and stays pleasantly firm.
Drain the tomatoes well. Diced tomatoes bring nice texture, but the extra liquid can thin the sauce fast. I usually let them sit in a strainer for a minute while I prep the other ingredients.
Let the sauce thicken before adding the sour cream. A short simmer is enough. If it still looks thin, give it another couple minutes so the bake doesn’t come out watery.
Take the skillet off the heat for the sour cream. This helps it blend in smoothly. If the pan is ripping hot, dairy can sometimes look a little grainy.
Use a cheese you like the taste of. Cheddar can vary a lot. I lean toward sharp, and I keep mozzarella on top for that classic melt.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Salad: A chopped romaine salad with cucumber, tomato, and a simple Italian dressing is my usual side. It keeps the meal feeling balanced.
- Bread: Garlic bread or breadsticks are great for scooping up the extra sauce. Even a plain crusty loaf works.
- Vegetables: Roasted broccoli, green beans, or zucchini are easy alongside this. I like something lightly seasoned, not saucy.
- Garnish: A little extra parsley, a pinch of red pepper flakes, or even a small spoon of sour cream on top is nice. Keep it simple.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole pan in the oven until heated through.
You can make this recipe ahead by assembling the casserole, covering it tightly, and refrigerating it up to 24 hours before baking. Since it’s going in cold, plan on adding about 10 minutes to the bake time.
If you want to keep it longer, you can freeze it tightly wrapped for up to 2 months. Thaw in the fridge overnight before baking (or reheating) so it warms through more evenly.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use ground turkey or Italian sausage instead of ground beef?
Yes. Ground turkey works well and keeps it a little lighter. Italian sausage is great too (sweet or hot), and I usually cut back a touch on the added salt if the sausage is salty.
Can I swap the sour cream for something else?
You can use softened cream cheese for a richer, thicker sauce. Plain Greek yogurt also works, and it keeps the tangy taste, but I’d use full-fat if you can.
Can I add vegetables to this pasta bake?
Yes. Stir in baby spinach at the end of simmering so it just wilts down, or add frozen peas right at the end so they warm through without getting mushy.
How do I keep it from drying out in the oven?
The biggest thing is not overbaking, and making sure your pasta is slightly undercooked going in. If your marinara is very thick, the splash of broth helps keep the sauce loose enough to bake up creamy.
Can I freeze this casserole?
Yes, it freezes well. Wrap it tightly, freeze up to 2 months, then thaw in the fridge overnight before baking so the center heats through without the edges overcooking.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Cheesy Beef Pasta Bake
Ingredients
Pasta
- 12 oz penne pasta
- 1 tbsp salt for pasta water.
Beef Sauce
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 24 oz marinara sauce
- 14.5 oz diced tomatoes drained
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- ½ cup beef broth.
Creamy Cheesy Mix
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese.
Topping
- 1.5 cups shredded mozzarella cheese
- fresh parsley for garnish.
Instructions
Prep and Pasta
- Preheat oven to 375 degrees F and grease a 13 by 9 inch baking dish
- cook penne in salted boiling water 2 minutes less than package directions then drain.
Beef Sauce
- Heat olive oil in a large skillet over medium high heat then add ground beef and cook until browned
- add onion and cook until softened then add garlic and cook briefly
- stir in tomato paste Italian seasoning salt pepper Worcestershire marinara diced tomatoes and beef broth then simmer 5 to 8 minutes until slightly thickened.
Combine and Bake
- Remove skillet from heat then stir in sour cream and cheddar until smooth
- fold in cooked pasta then transfer to baking dish and top with mozzarella
- bake 20 to 25 minutes until bubbly and cheese is melted then rest 5 minutes before serving and garnish with parsley.
