Beef and Pasta Bake with Cheddar
A comforting one-dish beef and pasta bake combining seasoned ground beef, tomato soup base, and uncooked pasta that cooks in the oven. This version uses condensed soup as the foundation for a quick sauce, topped with melted cheddar cheese. Perfect for weeknight family dinners or casual gatherings. The pasta cooks directly in the beef mixture, simplifying cleanup while building flavor.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 bacon slices, fat removed, finely chopped
- 1 carrot, finely chopped
- 1 lb minced beef
- 1 lb condensed tomato souptomato sauce + beef broth440g soup
- ⅓ cup tomato paste
- 1 tablespoon tomato sauce (ketchup)
- 1 teaspoon oregano
- 5 ½ oz spiral pasta, uncooked
- 1 cup cheddar cheese, grated
Instructions
- 1
Preheat oven to 350°F.
- 2
Heat oil in large pan and cook onion, garlic, bacon, and carrot until carrot is tender, about 8 minutes.
- 3
Add minced beef and cook, stirring, until color changes.
- 4
Stir in undiluted tomato soup, tomato paste, tomato sauce, and oregano. Simmer covered about 15 minutes until mixture thickens slightly.
- 5
Cook pasta separately and drain.
- 6
Combine pasta with beef mixture and transfer to oiled 8-cup ovenproof dish.
- 7
Sprinkle with cheddar cheese and bake uncovered 15 minutes until cheese browns slightly.
Tips
Add chopped celery or sliced mushrooms with the initial vegetables for extra depth and texture without altering cooking times.
Cook pasta slightly under al dente since it will continue cooking in the oven; this prevents mushy pasta in the final dish.
Use an ovenproof dish with at least 8-cup capacity to prevent overflow during baking.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 160C for 20-25 minutes until warmed through.
Prepare through step 6 (before baking). Cover and refrigerate up to 12 hours. Add 5-10 minutes to bake time if starting from cold.
Serve hot directly from the baking dish. Pairs well with green salad or steamed vegetables.
Common Mistakes
Do not skip draining the bacon fat to avoid overly greasy final dish.
Do not overcook the initial vegetable sauté to preserve carrot texture.
Do not add cooked pasta before the beef mixture thickens or pasta will absorb liquid unevenly.
Substitutions
Dairy-Free Swaps
General Alternatives
richer flavor
FAQ
Can I use fresh pasta instead of dried spiral pasta?
Fresh pasta will overcook and become mushy. Use dried pasta as specified, or reduce baking time to 8-10 minutes if substituting fresh.
What if I don't have condensed tomato soup?
Mix 220g tomato sauce with 220ml beef or chicken broth to approximate the soup base. Adjust salt and seasoning to taste.
How long can I keep leftovers?
Store covered in refrigerator up to 3 days. Freeze in airtight container up to 2 months. Thaw overnight before reheating.