If you are looking for a hearty and comforting meal, I've got you covered with this beef and tomato pasta bake. Pasta is baked in a rich tomato sauce and topped with cheese for an easy dinner that the whole family will love!
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We are quickly heading into comfort food season, but I'm not too mad about that, as it means Christmas is just around the corner!
As soon as the temperature start to drop, my mind turns to soups, stews and all of the carby cheesy foods! This beef and tomato pasta bake is perfect for weekend feasting and you'll have leftovers to enjoy for easy weeknight dinners.
Loaded with flavor, this dish is pretty simple to put together, and you'll have most of the ingredients to hand already.
If you are after more pasta bakes, be sure to check out my equally delicious Philly Cheesesteak Stuffed Shells and Vegetarian Pasta Bake.
Ingredients
- Pasta: You can use any short pasta you like for this dish. Fusilli, rigatoni, macaroni and penne all work well. You can make this dish gluten-free with a GF pasta like corn or red lentil.
- Oil: For cooking. I used olive oil, but canola, vegetable or avocado will all work well.
- Fresh vegetables: Garlic, onion, green bell pepper and cherry tomatoes.
- Ground beef: Use lean ground beef for this recipe. If you can, buy grass-fed.
- Seasonings: Salt and pepper.
- Cream cheese: Use a full fat cream cheese for a creamy texture for the sauce.
- Tomato paste and crushed tomatoes: For a rich and flavorful sauce.
- Shredded cheese: I used a blend of mozzarella and cheddar for a delicious melted cheese topping.
How to make this ground beef pasta bake recipe
Be sure to scroll down for the full recipe!
- Saute the onions, garlic and green bell pepper (photo 1).
- Add the ground beef and cook through (photo 2).
- Stir in the cream cheese, crushed tomatoes and tomato paste (photo 3).
- Mix the sauce with cooked pasta, top with cherry tomatoes and cheese (photo 4).
- Bake!
Recipe Variations
This beef and tomato pasta bake is pretty damn tasty as it is, but you can easily mix things up to get it just to your taste.
- Add in some other veggies like mushrooms or carrots, or use a different colored bell pepper.
- Add some herbs, a tablespoon of Italian seasoning or try a teaspoon of red chili flakes.
- Use another type of ground meat like bison or veal.
- Feel free to go ahead and add more shredded cheese to the top!
Frequently Asked Questions
This recipe will make enough for six very hearty portions, but the good news is is that the leftovers taste amazing! They will keep covered in the fridge for 4 days. To reheat, cover with foil and place in an oven at 350F / 180c for 15 to 20 minutes until warmed through.
This beef pasta bake is pretty hearty, so it's great to serve with a fresh side salad. You can, of course go full out and serve it with some garlic bread if you are in the mood for some carbs!
Yes, if you are using dried pasta, then you need to cook it al dente. If you put it in as is, you'll end up with uncooked pasta. You can also use fresh pasta in this dish, if you do, there's no need to cook it first.
Recipe Notes and Tips
- Chop and dice your veggies fairly small so that they combine well with everything in the dish.
- I used a 13.5 x 9.5 inch glass casserole dish for this recipe, and one like this will work well.
- Don't overcook your pasta before adding it to the sauce. It will continue to cook in the oven so cook it al dente.
- If reheating, cover with foil so that the top doesn't burn.
More Easy Pasta Recipes
- Creamy Chicken Mushroom Pasta
- Homemade Ricotta & Spinach Ravioli
- Creamy Lemon Salmon Pasta
- One Pot Creamy Garlic Pasta
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Ground Beef and Tomato Pasta Bake
Ingredients
- 17.5 ounces dried pasta (500g)
- 1 tablespoon oil
- 4 garlic cloves (minced)
- 1 onion (diced)
- 1 green bell pepper (diced)
- 16 ounces lean ground beef (450g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4.5 ounces cream cheese (125g)
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes (790g)
- 12 cherry tomatoes (halved)
- 2 ounces shredded cheese (55g)
Instructions
- Pre-heat the oven to 360F / 180c.
- Cook your pasta al dente, drain and set to one side.
- While the pasta is cooking, heat the oil in a skillet on a medium high heat.
- Add the chopped garlic, onions and great pepper and cook until the onion starts to soften (5 minutes).
- Add in the ground beef, season with salt and pepper, and cook through.
- Once the beef is cooked, add the cream cheese, tomato paste, crushed tomatoes. Stir to combine and bring to the boil. Take off the heat.
- Place the cooked pasta in a large oven proof casserole dish. Add the beef and tomato sauce and stir well to combine.
- Top with the halved cherry tomatoes and shredded cheese.
- Bake for 30 minutes.
Notes
- Chop and dice your veggies fairly small so that they combine well with everything in the dish.
- I used a 13.5 x 9.5 inch glass casserole dish for this recipe, and one like this will work well.
- Don't overcook your pasta before adding it to the sauce. It will continue to cook in the oven so cook it al dente.
- If reheating, cover with foil so that the top doesn't burn.
Eaglestar says
Drain the tomatoes or not???
Slow The Cook Down says
No, no need to drain the tomatoes.