This post may contain affiliate links. Please read our disclosure policy.
This cheesy ground beef Alfredo bake recipe is an inexpensive casserole that’s rich, filling, and hearty! It’s kid friendly and easy to make with everyday ingredients.
Try my One Pot Cheesy Beef and Shells or Hamburger Orzo Soup next.
Why you’ll love it
This ground beef pasta bake is a simple, no-frills recipe that hits the spot when you have comfort food cravings. It has lots of pasta and tender ground beef smothered in Alfredo sauce, then it’s topped with plenty of parmesan and golden, melty mozzarella.
If you’ve got an oven-safe skillet, this Alfredo pasta bake goes seamlessly from stovetop to the oven. Prep time is minimal, so this cheesy, comforting ground beef recipe is on the table fast for those busy weeknights when you don’t feed like putting in a lot of effort.
What you’ll need
- Pasta – I like penne for this one
- Ground beef – we’re using lean
- Garlic – more savory flavor
- Italian seasoning – this tasty blend of dried herbs comes in a single jar
- Red pepper flakes – totally optional, but it adds a gentle warmth and rounds out the flavors
- Alfredo sauce – the best way to use up a jar sitting in your pantry!
- Cheese – shredded mozzarella and parm is our cheesy duo. Always grate your own parm.
Helpful tips
- Be sure to use an Alfredo sauce that you actually like the taste of. Not all jarred varieties are created equal!
- Don’t have an oven-safe skillet? Just transfer it to baking dish before putting it in the oven.
How to make this ground beef Alfredo bake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Boil the pasta for a minute less than al dente. Meanwhile, cook the ground beef in an oven-safe skillet until browned, breaking it up with your spoon. Stir in the garlic, Italian seasoning, crushed red pepper (if desired), and salt & pepper. Add the Alfredo and half the mozza.
Drain the pasta, and add it to the skillet. Toss well so everything is coated, and then spread into an even layer. Sprinkle with the freshly grated parmesan and remainder of the mozzarella. Bake until hot and bubbly, and carefully broil if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like this oven-safe skillet. Cast iron is the best!
- Grate your parmesan from a block for best taste and texture with a Microplane zester, and mince the garlic with a garlic press with one squeeze.
- Clean up your dishes with this brush with a built-in soap dispenser.
Substitutions and variations
- You can swap for a different pasta shape that’s a similar size to penne.
- If you would like to use homemade instead of a jar of Alfredo sauce, double my Homemade Alfredo Sauce to make sure you have enough. It makes approximately 1.5 cups while this recipe calls for 15 oz, which is closer to 2 cups.
- Stir in some fresh spinach (or thawed frozen spinach) if you want to add some greens.
What to serve with this pasta bake
- Round out the meal with a big piece of my cozy Extra Cheesy Garlic Bread. You can never have enough cheese, right!?
- A salad dressed with my Homemade Olive Garden Salad Dressing makes a zesty pairing, or try my bright Simple Homemade Honey Mustard Dressing.
Leftovers and storage
- You can store it in the fridge for 3-4 days, but this dish is better fresh.
- Reheat slowly over a low heat because Alfredo sauce can separate. Add a splash of milk if the leftovers need a bit of reviving.
- I don’t recommend freezing leftovers due to all the dairy, and the texture of cooked pasta can change when thawed.
More easy pasta recipes
If you made this ground beef casserole with Alfredo sauce, please leave a star rating and review in the comments below! You can also tag me on Instagram.
Ground Beef Alfredo Bake
Ingredients
- 8 ounces uncooked penne pasta
- 16 ounces lean ground beef
- 2-3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional
- Salt & pepper to taste
- 1 (15 oz) jar Alfredo sauce
- 1.5 cups shredded mozzarella cheese divided
- 1/2 cup freshly grated parmesan cheese
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water for the pasta. Cook for one minute less than package instructions indicate for al dente.
- Meanwhile, add the ground beef to an oven-safe skillet. Cook over medium-high heat for about 8 minutes, breaking it up with your spoon as you go along, until browned. Drain excess fat if there's a lot.
- Stir in the garlic, Italian seasoning, red pepper flakes (if using), and a little salt & pepper, and cook for about 1 minute.
- Reduce the heat to medium, then add the Alfredo sauce and half the mozzarella to the skillet.
- Drain the penne and add it straight to the skillet while it's nice and hot. Toss well, then spread it in an even layer.
- Top with the parmesan and remaining mozzarella, and bake, uncovered, for 10 minutes until hot and bubbly, then broil if desired to brown the cheese.
Notes
- If you don’t have an oven-safe skillet, transfer it to an 8×8 baking dish prior to topping with the cheeses.
- You can use my homemade Alfredo sauce if you prefer. See more details in the substitutions & variations section of the blog post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment