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Close-up macro shot revealing the savory meat sauce, tender pasta noodles, and melted cheese of a fresh baked casserole.

The Ultimate Cheesy Ground Beef Casserole Recipe

This Cheesy Ground Beef Casserole is the ultimate comfort food. Tender pasta and a savory meat sauce are baked to perfection under a blanket of gooey melted cheddar and mozzarella cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Ground Beef Casserole
  • 1 lb ground beef (80/20) 80/20 blend provides the perfect fat content.
  • 12 oz short pasta Rotini or macaroni work best.
  • 1 cup shredded cheddar cheese Freshly grated melts best.
  • 1 cup shredded mozzarella cheese Provides an excellent gooey stretch.
  • 1 can crushed tomatoes 15 oz (425g) can.
  • 2 tbsp tomato paste Adds concentrated umami.
  • 0.5 cup beef broth For deglazing the pan.
  • 1 tbsp olive oil For sautéing aromatics.
  • 1 medium yellow onion Diced.
  • 3 cloves garlic Minced.
  • 1 tsp dried Italian seasoning Adds herbal depth.
  • 1 tsp kosher salt Adjust based on broth sodium.
  • 0.5 tsp black pepper Freshly ground.
  • 2 tbsp fresh parsley Chopped, for garnish.

Equipment

  • 1 Dark Ceramic Dish (9x13-inch) Ensures even baking and crispy cheese edges.
  • 1 Large Skillet For browning the beef and simmering the sauce.
  • 1 Large Pasta Pot For boiling the tender pasta noodles.

Method
 

Preparation and Baking
  1. Preheat oven to 375°F (190°C). Boil the pasta in salted water for 2 minutes less than the package instructions. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Sauté the diced yellow onion for 3-4 minutes, then add the minced garlic for 30 seconds.
  3. Add the ground beef, breaking it apart until it is deeply browned with no pink remaining.
  4. Stir in tomato paste and toast for 1 minute. Deglaze with beef broth, scraping up browned bits. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes.
  5. Mix the par-boiled pasta into the meat sauce. Transfer everything to a greased 9x13-inch dark ceramic dish. Top evenly with the shredded cheddar and mozzarella cheeses.
  6. Bake uncovered for 15-20 minutes until the cheese is a bubbling, molten golden layer with crispy edges.
  7. Let rest for 5 minutes, garnish with fresh chopped parsley, and serve hot.

Notes

Grate Your Own Cheese: Pre-shredded cheeses contain anti-caking agents. Grate fresh cheddar and mozzarella for the best gooey melt.
Don't Overcook the Pasta: Boiling it slightly under al dente ensures it holds up perfectly in the oven.