Beef and cheese pasta bake recipe

Beef and Cheese Pasta Bake (Classic Comfort Food)

This hearty, family-friendly dish is the ultimate comfort food—savory ground beef, tender pasta, rich tomato sauce, and a generous amount of melted cheese baked to golden perfection.

Ingredients

For the Meat Sauce:

1 lb (450g) ground beef (80/20 is ideal for flavor)
1 medium onion, finely chopped
3 cloves garlic, minced
1 (24 oz / 700g) jar of good-quality marinara sauce (or 3 cups homemade)
1 (14.5 oz / 400g) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for a little heat)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Pasta & Assembly:

12 oz (340g) short pasta (like rigatoni, penne, or fusilli)
1 cup (8 oz / 225g) ricotta cheese
1 large egg (optional, helps bind the ricotta)
1/4 cup chopped fresh parsley or basil (plus more for garnish)
3 cups shredded cheese, divided (use a mix like 2 cups mozzarella for melt, 1 cup sharp cheddar for flavor)
1/2 cup grated Parmesan cheese

Instructions

1. Cook the Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but reduce the cook time by 1-2 minutes (it will finish cooking in the oven). Drain and set aside.

2. Make the Meat Sauce:

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the ground beef, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess fat if desired.
Stir in the tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Cook for 1 minute.
Add the marinara sauce and diced tomatoes. Reduce heat to low and let the sauce simmer for 10-15 minutes to allow flavors to meld. Taste and adjust seasoning.

3. Prepare the Ricotta Mixture: In a small bowl, combine the ricotta cheese, egg (if using), chopped herbs, and a pinch of salt and pepper. Mix until smooth.

4. Combine: In the large pot used for the pasta (or a very large bowl), combine the drained pasta and the meat sauce. Stir until everything is evenly coated.

5. Assemble the Bake:

In a 9×13 inch baking dish, spread half of the pasta-meat sauce mixture evenly.
Dollop the ricotta mixture over the first layer and gently spread it with a spoon (it doesn’t have to be perfect).
Sprinkle with 1 cup of the shredded mozzarella/cheddar mix.
Top with the remaining pasta-meat sauce mixture.
Finally, sprinkle the remaining 2 cups of shredded cheese evenly over the top, followed by the grated Parmesan.

6. Bake:

Cover the dish tightly with aluminum foil (sprayed lightly with oil to prevent sticking).
Bake for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to get golden spots.
For a more browned top, you can broil for the last 2-3 minutes—watch closely!

7. Serve: Let the bake stand for 5-10 minutes before serving. This helps it set and makes it easier to slice. Garnish with fresh herbs.

Tips & Variations:

Vegetable Boost: Add diced bell peppers, mushrooms, or spinach to the sauce when cooking the onions.
Italian Sausage: Substitute half the beef with Italian sausage for deeper flavor.
Cottage Cheese: A great substitute for ricotta if you prefer.
Make Ahead: Assemble the dish up to a day ahead, cover, and refrigerate. Bake as directed, adding 10-15 minutes to the covered baking time if starting from cold.
Freezing: Assemble but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

Enjoy your delicious, cheesy creation