Save A hearty, comforting casserole featuring tender penne pasta, savory ground beef, rich tomato sauce, and a golden, bubbling cheese topping—perfect for family dinners or potlucks.
This baked pasta brings back memories of busy weeknights when I wanted to serve something warm and filling that everyone would love. The bubbling cheese and savory aroma always signal that something delicious is about to come out of the oven.
Ingredients
- Penne pasta: 400 g (14 oz), cook 2 minutes less than package directions
- Ground beef: 500 g (1.1 lb), lean is best
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Tomato passata or marinara sauce: 700 ml (24 oz)
- Tomato paste: 2 tbsp
- Dried Italian herbs: 1 tsp (or mix of oregano, basil, thyme)
- Red pepper flakes: ½ tsp, optional
- Salt and black pepper: to taste
- Mozzarella cheese: 200 g (2 cups), shredded
- Parmesan cheese: 50 g (½ cup), grated
- Olive oil: 2 tbsp
Instructions
- Prep and Preheat:
- Preheat oven to 200°C (400°F). Lightly grease a large baking dish.
- Cook Pasta:
- Boil penne pasta in salted water for 2 minutes less than package instructions. Drain and set aside.
- Sauté Onion and Garlic:
- Heat olive oil in a large skillet over medium heat. Add onion and cook 3 to 4 minutes until soft. Add garlic and cook 1 minute more.
- Brown Beef:
- Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 6 to 8 minutes. Drain excess fat if needed.
- Add Sauce Ingredients:
- Stir in tomato paste and cook for 1 minute. Add tomato passata, Italian herbs, red pepper flakes (if using), salt, and pepper. Simmer for 5 minutes.
- Combine with Pasta:
- Add cooked pasta to the skillet. Stir to coat all the pasta in the sauce and beef mixture.
- Assemble Casserole:
- Pour half the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and half the Parmesan. Add remaining pasta, then top with the rest of the cheeses.
- Bake:
- Bake uncovered for 20 to 25 minutes, until cheese is golden and bubbling.
- Rest and Serve:
- Allow to rest 5 minutes before serving.
Save We love serving this bake straight from the oven for Sunday dinners, with everyone digging in for seconds—it always disappears quickly at our table.
Serving Suggestions
Pair this cheesy bake with a crisp green salad and warm, crusty bread for a complete meal. It also works well alongside roasted vegetables if you want to add more color to the plate.
Variations
You can substitute ground turkey or chicken for the beef, or add extra veggies like mushrooms, peppers, or spinach before baking for more flavor and nutrition.
Storage & Make-Ahead
Wrap leftovers tightly and refrigerate for up to 3 days. To freeze, assemble but do not bake, wrap well, and freeze for up to 2 months. Bake straight from frozen, adding extra time as needed.
Save Try this comforting bake next time you need a dinner that pleases everyone and reheats beautifully the next day.
Recipe Guide
- → Can I use a different type of pasta?
Yes, pasta shapes like rigatoni or ziti work well as they hold the sauce nicely and complement the bake's texture.
- → How do I prevent the bake from drying out?
Be sure to cook pasta slightly under al dente as it will finish cooking in the oven, keeping the bake moist.
- → What herbs enhance the flavor best?
Italian herbs such as oregano, basil, and thyme blend perfectly with tomato sauce and beef for a rich taste.
- → Can I prepare this dish ahead of time?
Yes, assemble the bake and refrigerate before baking. Bake when ready, adding a few extra minutes if cold.
- → What cheese combination is recommended?
Mozzarella provides gooey meltability while Parmesan adds a salty, nutty layer of flavor on top.