4-Ingredient Ground Beef Pasta Casserole
Quick weeknight casserole combining browned ground beef, pasta shells, condensed tomato soup, and melted cheese. Baked until bubbly with a golden cheese topping. Minimal prep and pantry-friendly ingredients make this a reliable family dinner ready in under an hour.
Ingredients
Instructions
- 1
Preheat oven to 375F. Spray a 9x13 pan with nonstick spray.
- 2
Cook pasta according to package directions until al dente or firm to the bite. Reserve 1/2 cup pasta water.
- 3
In a large skillet, brown ground beef over medium-high heat.
- 4
Drain beef if desired.
- 5
Combine pasta, tomato soup, water, and half the cheese in the skillet or a large bowl.
- 6
Stir to combine and pour into prepared pan.
- 7
Top with remaining cheese.
- 8
Cover with foil and bake 20 minutes.
- 9
Remove foil and bake for an additional 10 minutes until cheese is melted and casserole is bubbly.
- 10
Remove and serve.
Tips
Reserve pasta water to adjust casserole consistency if needed.
Draining ground beef reduces fat and oil in the finished dish.
Good to Know
Covered in refrigerator up to 3 days. Reheat covered at 350F until warmed through.
Assemble casserole (before baking) up to 8 hours ahead. Cover and refrigerate. Add 5-10 minutes to baking time if starting from cold.
Directly from baking dish. Pairs well with green salad or steamed vegetables.
Common Mistakes
Do not skip reserving pasta water to avoid a dry casserole if the soup mixture is too thick.
Do not skip covering with foil initially to avoid dried-out edges before cheese fully melts.
Substitutions
similar cook time and absorption