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This ground beef casserole recipe is super easy to throw together and feeds a crowd! It’s comforting and uses simple ingredients.
Love casseroles? You may also like my Easy Tater Tot Casserole or Easy Chicken and Rice Casserole.
Why you’ll love it
This cheesy beef and pasta casserole is sure to be a hit with the kiddos. It’s also easily adaptable based on what you’ve got in the fridge/pantry/etc. You could throw in some extra veggies if you want. It’s very tasty for how few ingredients are in this budget-friendly meal.
I wasn’t sure whether to call this a casserole or ground beef pasta bake or what. Basically, you just boil up some penne, and while that’s cooking, you make a quick tomato and meat sauce. You then toss it together in a casserole dish, top it with cheese, and bake. It couldn’t be easier!
What you’ll need
- Penne – I like this shape because it’s sturdy and holds up great in casseroles with the sauce and cheese
- Onion and garlic – our tasty base aromatics. Sweet (Vidalia) onion is my go-to, but yellow works as well.
- Ground beef – I used extra lean hamburger meat here. Aim for 90% or more.
- Olive oil – for sautéing
- Marinara sauce – just grab a jar of your favorite brand that you enjoy the taste of since it’s a key ingredient
- Cheddar cheese – I grate my own from a block of cheddar for best taste and freshness
Pro tips
- The ingredient quantities don’t have to be exact. A bit more or less beef will be totally fine. Want to add more sauce? Go ahead. Same with the cheese. Many readers like to use the entire jar of marinara sauce. It’s all good! 🙂 This recipe definitely can be adapted based on what’s in your pantry.
- I recommend slightly undercooking any pasta/noodles so it doesn’t go mushy in the oven.
- This recipe can easily be halved if you need a smaller quantity and made in an 8×8 dish instead.
How to make this ground beef casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven, and grease a baking dish. Boil the pasta for a minute less than package directions. Meanwhile, add the oil, onion, and beef to a skillet. Sauté until cooked, adding the garlic once it gets going. Spoon out any excess fat, then pour in the marinara and warm through. Taste and season with salt & pepper as needed.
Drain the pasta, and add it to the baking dish. Pour the beef mixture over top, and toss to combine. Spread everything in an even layer. Top with the cheddar cheese, and bake uncovered until melty. Broil if desired to brown the cheese, and enjoy right away.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- You’ll need a 9×13 baking dish for this casserole.
- This is the garlic press I use to avoid the hassle of mincing garlic by hand, and I store the other half of the onion in the fridge in an onion saver for later.
- Break apart the meat as it’s browning with this meat chopper.
Substitutions and variations
- Any jarred tomato-based pasta sauce will work, or use a similar amount of tomato sauce or even a combo of tomato products such as diced tomatoes and tomato paste or crushed tomatoes. I’d then add in a bit of Italian seasoning or other herbs for more flavor.
- You can substitute the penne with whatever pasta you have on hand or (even use egg noodles like some casseroles do).
- Ground turkey or Italian sausage are other protein options instead of the beef, or you could do a mixture.
- If you want to put a Tex-Mex spin on this hamburger pasta casserole, add in some beans, Taco Seasoning, and use a Mexican cheese blend.
- For some veggie content, stir in some frozen mixed vegetables until thawed. Simply add to the skillet and cook for a couple minutes once the beef is browned.
Make ahead tips
- Up to 1 day ahead: assemble it, cover and refrigerate, and then bake as directed below, possibly adding a few more minutes onto the time to ensure it’s cooked all the way through if it’s cold from the fridge.
- Freezer instructions: assemble it, and then cover it tightly and store in the freezer for up to 3 months. Thaw for 24 hours in the refrigerator, then bake it as indicated. I would definitely recommend using more sauce for make-ahead methods.
- Baking from frozen: warm it up on the counter for a bit so that the casserole dish doesn’t crack. It will take a little longer, so bake covered with foil until the middle is hot, and then broil the cheese at the end, watching carefully.
What to serve with this ground beef casserole
- It’s pretty hearty, so I like to enjoy it with a side salad. Mixed greens with my Homemade Italian Dressing rounds out the meal, or go all out and make a Caesar salad with my popular 10 Minute Caesar Dressing and homemade Parmesan Croutons.
- Breadsticks, a dinner roll, or a slice of hot and bubbly Cheesy Garlic Bread are all good ideas as well.
Leftovers and storage
- Keep any leftovers of this beef casserole in a covered container in the fridge for 3-4 days.
- Reheat in a saucepan over a low heat until warmed through, or microwave in short intervals. Since the pasta will absorb sauce over time, feel free to add a splash more marinara when reheating.
- I generally don’t suggest freezing leftover pasta, but if you typically do that with success, go for it!
More tasty ground beef recipes
Let me know if you gave this easy ground beef pasta casserole recipe a try! Please leave me a star ratings and comment below. You can also find me on Instagram.
Simple Ground Beef Casserole
Ingredients
- 1 pound uncooked penne
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1.5 cups marinara sauce
- Salt & pepper to taste
- 1.5 cups shredded cheddar cheese
Instructions
- Preheat your oven to 400F and move the rack to the middle position. Grease a 9×13 baking dish (I use Pam spray).
- Boil a large, salted pot of water for the penne. Cook it for 10 minutes (it should be slightly underdone so it doesn't get mushy).
- Add the oil, beef, and onion to a skillet. Sauté over medium-high heat, breaking the meat up as you go along, for 10 minutes. Once it gets going, stir in the garlic. Spoon out excess fat if needed.
- Stir in the marinara sauce and warm through. Give it a taste and season with salt & pepper as needed.
- Drain the pasta and pour it into the baking dish. Pour the beef mixture over top and then toss until it's combined with the pasta. Top with an even layer of the cheese. If you want it extra cheesy, you can stir in an additional half cup of cheese prior to topping it with the rest of the cheese.
- Bake for 10 minutes, uncovered, until the cheese is nicely melted. I then broil it for a few minutes (optional) to brown the cheese up a bit. Serve immediately.
Notes
- This is a very flexible recipe where additions/substitutions/etc. are fine. I have some tips within the blog post.
- You can also find this recipe in chapter 6 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
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.
This recipe was originally published on April 17, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
For the “Comments” saying that the cheese did not melt well.
I would like to give a little tip.
Use a block of cheese and shred it by hand instead of using a bag of shredded cheese.
Block Cheese shredded by hand melts better.
Absolutely, Joanne! Bagged cheese has extra preservatives to keep it from caking, which also makes it melt less well. Thanks for the tip 🙂
Looks Yummy!!
Try melting shredded Monterey Jack Cheese on top of this casserole dish. It’s creamier and more flavorful! 😋
Love that variation! Enjoy 🙂
Super simple and delicious! I had all the ingredients on hand and it all came together easily and fast. Once it was done, i added a little hot sauce to give it an extra zing! Something the whole family can enjoy 🙂
Fantastic to hear, Jenn! Glad the whole family liked it!
My family loved this recipe! Followed all directions with no substitutions! I would definitely recommend!
That’s wonderful! So pleased your family liked it, Sherry.
I love that this is such a simple, adaptable recipe. I added fresh mushrooms and spinach this time, and it was excellent!
So glad you liked it, Tamara! We love how versatile it is too 🙂
Love it! I’m not a good cook – not an experienced one either. And I love making this – always turns out great. Super simple to make and easy to follow instructions. Love how you mention that the recipe can totally be adapted based on what’s in the pantry.
I’m thinking of making this using Beyond Meat Ground Beef and adding 50% more ground beef than the recipe calls for. Also thinking of adding diced green pepper. Thank you for such a simple yet delicious recipe!
Yes that sounds good to me!!
I’m so happy to hear that!! 🙂 That was definitely my goal with this recipe… easy to make, adaptable, and inexpensive. Thanks for your review, Maniha!
Hello! I just tried your recipe for the beefy penne pasta casserole. Very easy to assemble. I used 2 pounds of ground beef instead of one for a pound of penne pasta plus I also substituted whole wheat penne pasta. I used shredded cheddar but it did not melt very well. I think when I make this again I’ll use a cheese that melts a little bit better. It’s very tasty that’s for sure! Thank you!
I was just thinking, it could be the brand of shredded cheddar I used. Also my broiler is out so I couldn’t heat the cheese from the top. After reading the other comments, I wish I’d have added some veggies too! Maybe next time I’ll tent some aluminum foil over the top to help the cheese melt more. Thanks again!
The aluminum foil will Slow the cheese melting. Leave it uncovered longer ir turn the heat up. The cheese WILL melt
Hi Diane! Perhaps try grating your own cheddar – it melts better than the pre-bagged kind. I’m glad you enjoyed it overall! 🙂
Actually this recipe is not good. Waste of 1 lb of hamburger and pound of noodles. Cheese and sauce. Do yourself a favor make goulash half the noodles more spices mix all together don’t bake.
Sorry you didn’t like it. It has tons of good reviews, so I wonder why you had such a strong negative reaction to it. 🙁
Greetings from The Netherlands! As today is cold I was looking for an easy and comforting dish. Your recipe was very eady to follow and it looks yummy.
Hello!! Here in Canada it’s cold today too! I’m so glad you enjoyed the recipe! 🙂
I have made this 2-3:times and it is always a hit. I always use a plant based substitute with no problems at all. Today I plan on making it for company and am wondering if I can put it together, then refrigerate and bake at the appropriate time?
Hi Donna! So glad it’s a favorite in your home. Yes, that will definitely work. Perhaps add a little more sauce to it in case the pasta soaks it up a bit.
I made this today and added spinach in the meat mixture after it was done then pour over pasta turn out great. Also, I used ground turkey. Yummy
I’m so happy you enjoyed it!! 🙂 Love the spinach addition.