Creamy Cheesy Baked Pasta with Ground Beef: Easy Recipe

 


Learn how to make ultra-creamy baked pasta with ground beef and perfect melted cheese. A quick recipe plus tips so it doesn't dry out!

Looking for a quick, comforting meal that pleases the whole family? This baked pasta with ground beef and cheese is the perfect choice for Sunday lunch or a practical weeknight dinner.

Besides being a simple recipe, the secret to this dish lies in the creaminess of the sauce combined with a generous layer of broiled cheese on top. In less than 40 minutes, you will have a meal worthy of praise.

Below, you'll find the step-by-step guide, tips to prevent the pasta from drying out in the oven, and the best ingredients to use.

Why Make Baked Pasta?

Baked pasta (also known by many as pasta al forno) is a versatile staple in the kitchen. Its biggest advantage is flexibility: you can prepare the sauce ahead of time and simply assemble and broil it when you're ready to serve. It's the perfect dish for anyone seeking convenience without giving up flavor.

Ingredients Needed

To ensure your pasta stays juicy and cooked just right, gather the following ingredients:

For the Pasta and Meat:

  • 1 lb (500g) pasta such as Penne, Fusilli (rotini), or Rigatoni;
  • 1 lb (500g) ground beef (lean beef, chuck, or your preferred cut);
  • 1 medium onion finely diced;
  • 2 cloves garlic minced;
  • 2 pouches tomato sauce (about 24 oz / 680g);
  • 1 tablespoon olive oil or cooking oil;
  • Salt, black pepper, and fresh parsley/scallions to taste.

For the Creaminess and Topping:

  • 1 box heavy cream / table cream (7 oz / 200g) — the secret to creaminess;
  • 7 oz (200g) mozzarella cheese shredded or sliced;
  • 2 oz (50g) parmesan cheese grated (optional, for browning).

SET OF 3 OPALINE BAKING DISHES

Step-by-Step: How to Make Baked Cheesy Pasta

  1. Cook the pasta: In a pot with plenty of boiling salted water, cook the pasta. The trick here is to remove it 2 minutes before the package instructions (very al dente), as it will finish cooking in the oven. Drain and set aside.
  2. Prepare the ground beef: In another pot, heat olive oil and sauté onion and garlic until golden. Add ground beef and cook until no longer pink. Season with salt and black pepper.
  3. Make the sauce: Add tomato sauce to the cooked beef and stir well. Let simmer over low heat for about 5 to 10 minutes to develop the flavors.
  4. Add creaminess: Turn off heat under the sauce and stir in heavy cream and fresh herbs. Stirring cream in off the heat prevents curdling.
  5. Assemble the dish: In a large oven-safe baking dish, mix cooked pasta with ground beef sauce. Ensure all pasta is well coated with sauce.
  6. Top with cheese: Cover entire surface with mozzarella and sprinkle grated parmesan on top.
  7. Bake: Bake in a preheated oven at 400°F (200°C) for about 15 to 20 minutes, or until cheese is completely melted and golden brown. Serve immediately!

3 Golden Tips so Pasta Doesn't Dry Out

One of the biggest mistakes when making baked pasta is letting it get too dry. Follow these tips to prevent that:

  • Plenty of sauce: Pasta absorbs liquid while baking. Make sure meat sauce stays saucy and liquid, never too dry or reduced before assembling.
  • Don't overcook pasta: Never overcook pasta in boiling water. If it goes into oven already soft, it will absorb all sauce and turn mushy.
  • Cover if needed: If your oven runs hot or takes time to brown, cover dish with aluminum foil (shiny side down) for first 10 minutes, then uncover to melt and brown cheese.

Recipe Variations

You can customize this dish by adding other ingredients you have in your fridge:

  • Ham and cheese baked pasta: Add diced ham directly to sauce.
  • Cream cheese version: Add dollops of cream cheese (or requeijão) among pasta layers before covering with mozzarella.
  • Veggie twist: Add corn, peas, or chopped olives to meat sauce.

See also: Creamy Pasta with Poached Egg: Easy Carbonara-Style Recipe

Can I freeze baked pasta once prepared?

Yes! You can fully assemble dish (with cheese on top unbaked), cover tightly with plastic wrap and foil, then freeze for up to 3 months. To serve, thaw in fridge overnight and bake directly until heated through and cheese melts.

What is the best type of pasta for this recipe?

Short pasta shapes with ridges or hollow centers (like penne, fusilli/rotini, and rigatoni) work best because they hold onto ground beef sauce and cheese, ensuring maximum flavor in every bite.

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