Ground Beef and Tomato Pasta Bake

Tomato and beef pasta bake in a glass dish topped with melted cheese.

Ground Beef and Tomato Pasta Bake

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 599kcal

Author Slow The Cook Down

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.

Nutrition