Ground Beef and Pasta Casserole with Cheddar Cheese
A hearty, family-friendly casserole that combines seasoned ground beef with pasta and tomatoes, topped with melted cheddar cheese. This comforting one-dish meal is perfect for busy weeknights when you need something satisfying that pleases everyone. The combination of savory beef, tender pasta, and gooey cheese creates a classic comfort food that's easy to prepare and even easier to clean up. Simply layer the ingredients in a baking dish and let the oven do the work while the flavors meld together into a delicious, bubbling casserole.
Ingredients
Instructions
- 1
Preheat oven to 375°F (375°F)
- 2
Cook ground beef in large skillet over medium heat until browned, then drain excess fat
- 3
Add chopped onions to skillet and cook until softened
- 4
Stir in diced tomatoes, cooked pasta, salt, and black pepper, mixing well
- 5
Transfer mixture to oven-safe dish and sprinkle cheddar cheese on top
- 6
Bake for 20-25 minutes until cheese is melted and bubbly
- 7
Cool for a few minutes before serving
Tips
Drain the ground beef thoroughly to prevent a greasy casserole
Use any short pasta shape like penne, rotini, or shells for best results
Let the casserole rest for 5 minutes after baking to set the layers
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can assemble up to 1 day ahead, cover and refrigerate, then bake when ready
Serve hot directly from baking dish with side salad or vegetables
Common Mistakes
Don't skip draining the beef fat to avoid greasy results
Don't overbake or cheese will become tough and rubbery
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this casserole?
Yes, freeze assembled casserole up to 3 months. Thaw overnight in refrigerator before baking, adding 10-15 extra minutes to cook time.
What pasta shapes work best?
Short pasta like penne, rotini, shells, or rigatoni work best as they hold the sauce well and distribute evenly in the casserole.
Can I make this ahead of time?
Absolutely! Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Bake when ready to serve.