This ground beef pasta bake is an easy, hearty and comforting family dinner. Pasta and ground beef are tossed in a rich tomato sauce, then topped with cherry tomatoes and cheese. Baked until hot and bubbling.
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This cheesy ground beef and tomato pasta bake is one of those hearty dinners that's easy to throw together and always hits the spot. With tender pasta, seasoned ground beef, vegetables, a rich tomato sauce and plenty of melted cheese, it's proper comfort food.
It's simple enough for an easy dinner, but makes a generous amount so it's also great for leftovers. Most of the ingredients are everyday staples, and there are plenty of easy ways to switch things up depending on what you have to hand.
If you are after more pasta bakes, be sure to check out my equally delicious Philly Cheesesteak Stuffed Shells and Vegetarian Pasta Bake, or browse my other pasta recipes.
Ingredients
- Pasta: Any short pasta shape works well. Fusilli, rigatoni, macaroni and penne are all great options. Cook it just to al dente before adding it to the sauce, as it will continue to cook in the oven.
- Oil: For cooking. I used olive oil, but canola, vegetable or avocado will all work well.
- Fresh vegetables: Garlic, onion and green bell pepper add flavor to the sauce, while cherry tomatoes are added on top before baking.
- Ground beef: I like to use lean ground beef for this recipe so the sauce isn't overly greasy.
- Seasonings: Salt and pepper.
- Cream cheese: Use full-fat cream cheese for the richest, creamiest tomato sauce.
- Tomato paste and crushed tomatoes: These form the base of the rich tomato sauce. The tomato paste adds extra depth and richness.
- Shredded cheese: I used a blend of mozzarella cheese and cheddar cheese for a delicious melted topping.
How to make cheesy ground beef pasta bake
Be sure to scroll down for the full recipe card with ingredient quantities and detailed instructions.
- Sauté the onion, garlic and green bell pepper in a large skillet until softened (photo 1).
- Add the ground beef and cook until browned, breaking it up as it cooks (photo 2).
- Stir in the cream cheese, crushed tomatoes and tomato paste and bring to a gentle simmer (photo 3).
- Combine the sauce with the cooked pasta in a large baking dish. Top with the cherry tomatoes and shredded cheese (photo 4).
- Bake until the cheese is melted and bubbling.
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 extra vegetables such as mushrooms or carrots, or swap the green bell pepper for another color.
- Use gluten-free pasta if needed, following the package directions for cooking times.
- Add extra flavor with Italian seasoning, dried herbs or red chili flakes.
- Swap the ground beef for ground turkey, pork, chicken or bison.
- For a meat-free version, use your favorite plant-based ground meat.
- For an easy shortcut, replace the crushed tomatoes and tomato paste with your favorite marinara sauce.
Frequently Asked Questions
Yes! Assemble the pasta bake in the baking dish, let it cool, then cover and refrigerate for up to 2 days. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if it's going into the oven cold.
Leftovers will keep well, covered in the fridge, for up to 4 days. Reheat in the oven at 350°F (180°C) until heated through, or reheat individual portions in the microwave.
Yes. Let it cool completely, then cover well or transfer portions to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
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.
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.17.5 ounces dried pasta
- While the pasta is cooking, heat the oil in a skillet on a medium high heat.1 tablespoon oil
- Add the chopped garlic, onions and green pepper and cook until the onion starts to soften (5 minutes).4 garlic cloves, 1 onion, 1 green bell pepper
- Add in the ground beef, season with salt and pepper, and cook through.16 ounces lean ground beef, ¼ teaspoon salt, ¼ teaspoon black pepper
- 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.4.5 ounces cream cheese, 2 tablespoons tomato paste, 28 ounces canned crushed tomatoes
- 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.12 cherry tomatoes, 2 ounces shredded cheese
- Bake for 30 minutes.
Notes
- I used a 13.5 x 9.5 inch glass casserole dish for this recipe, and one like this will work well.
- Cook the pasta just to al dente. It will continue cooking in the oven, so slightly undercooking it helps prevent it becoming too soft.
- Drain excess fat from the beef if needed before adding the cream cheese and tomatoes, especially if you're using a higher-fat ground beef.
- Let the pasta bake sit for 5 minutes before serving. This gives the sauce a chance to settle and makes it easier to portion.
Eaglestar says
Drain the tomatoes or not???
Slow The Cook Down says
No, no need to drain the tomatoes.