Description
A delicious and hearty pasta bake layered with ground beef and three types of cheese.
Ingredients
Scale
- 1 lb lean ground beef (85-90% lean)
- 16 oz sturdy medium-sized pasta shapes (penne, rotini, ziti, or cavatappi)
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded creamy mozzarella cheese
- 2 cups shredded Monterey Jack cheese
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp balsamic vinegar or Worcestershire sauce (optional)
- 1 cup vegetable broth (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Grab a large oven-safe baking dish (a 9×13 inch dish is perfect for this recipe) and set it aside.
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook it according to package directions, but aim for just under al dente. Drain the pasta well and set it aside.
- While your pasta is cooking, heat a large, deep skillet or Dutch oven over medium-high heat. Add your lean ground beef.
- Break up the beef with a spoon and cook, stirring occasionally, until it’s completely browned and no pink remains. Carefully drain any excess fat from the pan.
- Reduce the heat to medium. Add your chopped onion to the skillet with the browned beef. Cook, stirring occasionally, for about 5-7 minutes, or until the onion has softened and become translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- Pour in the crushed tomatoes and diced tomatoes if using. Add the beef broth, Italian seasoning, dried oregano, salt, and black pepper. If using, add your splash of balsamic vinegar or Worcestershire sauce.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook gently for at least 15-20 minutes.
- Once your sauce has simmered, remove it from the heat. Add the cooked and drained pasta directly into the skillet with the beef sauce.
- Stir everything together thoroughly, making sure every piece of pasta is coated in the sauce.
- Spoon half of the pasta and beef mixture into your prepared baking dish, spreading it evenly.
- Sprinkle about half of your grated cheese blend over the pasta layer.
- Top with the remaining pasta and beef mixture, spreading it out evenly.
- Generously sprinkle the rest of the grated cheese over the top.
- Cover the baking dish loosely with aluminum foil.
- Bake for 20 minutes with the foil on.
- Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Once out of the oven, let the Cheesy Ground Beef Pasta Bake rest for about 10-15 minutes before serving.
Notes
- For a vegetarian option, substitute the ground beef with a meat alternative or additional vegetables.
- This dish can be frozen before baking for up to 2 months. Thaw in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg