Name: Ground Beef Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb (450 g) ground beef; 1 Tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup bell pepper, diced (mix of colors); 1 can (14 oz/400 g) diced tomatoes, undrained; 1 can (8 oz/225 g) tomato sauce; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp smoked paprika; Salt & pepper, to taste; 8 oz (225 g) pasta (penne, rotini, or macaroni); 1 cup frozen peas or corn; 1 1/2 cups shredded cheddar cheese; 1/2 cup grated Parmesan cheese

I layer tender penne pasta with savory ground beef sauce and gooey cheese, then bake it into a comforting one‑dish meal that’s perfect for easy weeknight dinners.

Ground Beef Casserole

Why You’ll Love This Recipe

I love how this casserole brings together pasta, meat, and cheese—all in one satisfying dish. It’s quick to prepare, customizable with your favorite seasonings and veggies, and makes great leftovers or freezer meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, diced
Garlic, minced
Penne pasta
Tomato paste and marinara sauce
Beef broth
Worcestershire sauce, Italian herbs, hot sauce (optional seasonings)
Parmesan and mozzarella cheese
Salt and pepper
Olive oil

Directions

I cook pasta until al dente; drain and set aside.
I brown ground beef with onions and garlic, seasoning with salt and pepper.
I stir in tomato paste, beef broth, marinara sauce, Worcestershire, herbs, and hot sauce until everything simmers.
I mix in grated Parmesan and a little mozzarella, then add cooked penne and combine.
I transfer everything to a greased 9×13 dish, top with remaining mozzarella, and bake at 375 °F for about 10 minutes—or until cheese is bubbly and golden.
I optionally broil for 1–2 minutes for a crisp, browned top.

Servings and timing

Servings: 6 hearty portions
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Protein swap: Use Italian sausage or turkey instead of beef.
Veggie boost: Stir in sautéed bell peppers, mushrooms, or spinach with the onions.
Cheese mix: Use provolone, cheddar, or a Mexican blend in place of mozzarella.
Spice level: Amp up heat with jalapeños, crushed red pepper, or a dash of cayenne.
Make-ahead: I assemble then refrigerate tight for up to 2 days; bake when ready.

storage/reheating

I refrigerate leftovers in airtight containers for up to 4 days. To reheat, I warm in the oven at 350 °F for 10 minutes or microwave individual servings. It also freezes well—just thaw, add a splash of broth, and reheat until bubbly.

FAQs

Can I use a different pasta shape?

Yes—I often use ziti, rigatoni, or even penne rigate; they all hold the sauce beautifully.

Can I make this gluten-free?

Absolutely—just swap regular pasta for your favorite gluten‑free variety and use gluten‑free broth.

What if I’m short on time?

You can skip mixing in pasta beforehand—bake the sauce, then stir in noodles just before serving, or use no‑boil pasta, adding a bit more broth.

Can I add vegetables?

For sure—I’ll sauté mushrooms, peppers, zucchini, or spinach with the onions for extra flavor and nutrition.

How do I get a crispy top?

After baking, I broil for 1–2 minutes, keeping a close watch so the cheese gets golden without burning.

Conclusion

I find this Ground Beef Casserole to be a dependable, delicious meal that’s ideal for busy nights or comforting family dinners. It’s versatile, easy to prep ahead, and always disappears fast. I hope it brings that same warmth and satisfaction to your table as it does to mine!