This Ground Beef Pasta Casserole is made with browned ground beef, penne, and a rich tomato sauce, layered with mozzarella and baked until bubbly. It’s a straightforward weeknight dinner that doesn’t need any special technique, just a pot and a baking dish.

I make this when I want something filling that the whole family will eat without complaint. It also reheats well, so it’s a good one for meal prep or lunches. I like serving this next to Homemade Hamburger Macaroni and Cheese or Old Fashioned Baked Spaghetti and Beef Pie for a bigger pasta night spread.

If you like simple, cheesy pasta bakes like this one, these are worth trying too:

Ingredients You’ll Need

Undercooking the pasta slightly before baking keeps it from turning mushy once it finishes cooking in the oven. Draining the beef well after browning keeps the finished casserole from turning greasy.

Ingredients

12 oz penne pasta
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1/2 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
Salt and pepper, to taste

Directions

Preheat your oven to 375°F and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than the package instructions, until just shy of al dente.
Drain and set aside – the pasta will finish cooking in the oven.
In a large skillet over medium heat, cook the ground beef and onion, breaking the beef apart with a spoon, until browned and the onion has softened, about 8 minutes.
Drain any excess fat.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the crushed tomatoes, oregano, and basil to the skillet, stirring to combine.
Simmer for 10 minutes, until slightly thickened.
Season with salt and pepper.
In a large bowl, combine the cooked pasta, meat sauce, ricotta, 1 cup of the mozzarella, and half of the parmesan.
Stir until everything is evenly mixed.
Transfer the mixture to the prepared baking dish.
Sprinkle the remaining mozzarella and parmesan evenly over the top.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and golden.
Let the casserole rest for 5 minutes before serving.
Serve hot and enjoy!

Important Recipe Notes

Undercook the pasta slightly. Since it bakes again in the oven, starting it just shy of al dente keeps it from turning mushy by the time the casserole is done.
Drain the beef well. Excess fat left in the meat can make the finished casserole greasy instead of rich.
Let the casserole rest before serving. A short rest helps everything set slightly, giving you cleaner portions instead of a runny sauce.
This casserole is a good one to double for a crowd, since it holds up well in a larger dish with just a slightly longer bake time.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
This freezes well once fully cooled. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge before reheating in the oven.

How to Serve, Store & Customize This Recipe

Serving: Serve hot straight from the baking dish with a simple green salad or garlic bread on the side. This is filling enough on its own to make a complete dinner.

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.

Customizing: Swap the ground beef for Italian sausage or ground turkey, or add sliced mushrooms or bell peppers to the sauce. A pinch of red pepper flakes adds some heat if you want it spicier.