Cheesy Baked Pasta with Ground Beef

Cheesy baked pasta with ground beef is the sort of dinner that makes everyone quiet down around the table. It has a rich, meaty sauce, tender pasta, and a golden mozzarella top that pulls into long strands with every scoop.

You can have it on the table in about an hour, and most of that time the oven does the work. Leftovers hold up beautifully, too, so it is a smart pick when you want a second meal out of one cook.

Why This Baked Pasta Stays in the Rotation

The sauce starts with ground beef cooked until deeply browned, which gives the whole dish a savory backbone a jarred sauce just cannot match. I stir in a little cream cheese toward the end for a velvety richness without heavy cream.

It bakes up bubbly with a crisp cheese crust on top and soft pasta underneath. My family scrapes the pan clean, and I love that I can build it earlier in the day and pop it in the oven when I am ready.

Ingredients

• 1 lb rigatoni: any short pasta like penne or ziti works too
• 1 lb ground beef: 80/20 gives the best flavor, but 90/10 is fine
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 (28 oz) can crushed tomatoes
• 2 tsp Italian seasoning
• 1 tsp salt: plus more for the pasta water
• 1/2 tsp black pepper
• 4 oz cream cheese, cubed and softened: the secret to a creamy sauce
• 2 cups shredded mozzarella: shred your own for the smoothest melt
• 1/2 cup grated Parmesan
• Fresh basil leaves: for serving

Variations / Substitutions

• Swap the protein: use ground turkey, chicken, or Italian sausage. If you use sausage, remove the casings and crumble it.
• Try ricotta: replace the cream cheese with 1/2 cup whole milk ricotta for a slightly tangier, fluffier sauce.
• Use a different pasta: whole wheat or gluten-free short pasta work, just undercook them a touch more than al dente.
• Add heat: stir 1/4 tsp red pepper flakes into the sauce with the garlic for a gentle kick.
• Fresh herbs: a handful of chopped oregano or parsley can stand in for the basil.

If you love hearty pasta bakes, our Sausage and Spinach Stuffed Shells is another favorite.

How to Make Baked Pasta with Ground Beef

Step 1: Cook the Pasta

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the 1 lb rigatoni until it is just shy of al dente, about 8 to 9 minutes.

The pasta will finish cooking in the oven, so a bit of firmness is exactly what you want. Drain it, toss with a tiny drizzle of olive oil so the pieces do not stick, and set it aside while you start the meat sauce.

Step 2: Brown the Beef

Warm the 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef and let it sit undisturbed for a minute, then break it up with a spoon. Cook, stirring occasionally, until no pink remains, about 5 minutes.

You are looking for dark, crusty bits on the bottom of the pan, not just gray crumbles. Those browned edges are where the deep savory flavor lives. Toss in the diced onion and cook until it softens, around 4 minutes, then stir in the 3 minced garlic cloves for 30 seconds more.

Step 3: Simmer the Sauce

Pour in the 28 oz crushed tomatoes, then add the 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Bring the sauce to a gentle simmer, lower the heat, and let it cook for 10 minutes, stirring every so often.

Remove the pan from the heat and stir in the softened cream cheese. It might look streaky at first, but keep folding it through and it will melt into a smooth, silky sauce. Taste here and add an extra pinch of salt if needed, since the pasta will soak up some seasoning as it bakes.

Step 4: Assemble the Bake

Tip the cooked pasta into the skillet with the sauce and fold everything together until each piece is coated. Transfer the mixture to a 9×13 baking dish and spread it into an even layer.

Scatter the 2 cups shredded mozzarella over the top, then finish with the 1/2 cup grated Parmesan. Press down lightly so the cheese makes full contact with the surface. That way you get a gooey center and a bubbly, golden crust all over.

Step 5: Bake Until Bubbly

Slide the dish into the preheated oven and bake until the cheese is melted and bubbling, 20 to 25 minutes. The edges should look golden and the sauce will be peeking through with lazy bubbles.

If you prefer a crispier cheese crown, flick the broiler on for the last 2 minutes. Stay close and watch it, because cheese can shift from golden to burnt in seconds.

Step 6: Finish and Serve

Pull the dish out and let it rest for 5 minutes. That short pause helps the pasta set up so the scoops hold together.

Rip a few fresh basil leaves over the top, spoon generous portions onto plates, and serve while the cheese is still hot and stretchy.

A Few Tips Before You Start

• Soften the cream cheese fully at room temperature before you cube it. Cold cream cheese can make the sauce break and look grainy.
• Shred the mozzarella from a block instead of using pre-shredded. Pre-shredded cheese has starches that keep it from melting into that smooth, stretchy blanket.
• A 5-minute rest out of the oven makes a real difference. The bake slices into cleaner portions and does not collapse into a puddle on the plate.
• If your sauce looks thick before adding the pasta, stir in a splash of the starchy pasta water. It loosens the texture and helps the sauce cling to every ridge.

Bake times for different dishes:

Storing and Reheating Leftovers

Refrigerate in an airtight container for up to 4 days. The flavors settle even more overnight, and the pasta stays tender.

Reheating works best in a 350°F oven, covered with foil, for 15 to 20 minutes. For a quick fix, the microwave does the job, though the cheese will be softer and less crisp.

Serve cold is not really a thing with this dish, it is at its best hot and bubbly.

What to Serve With Baked Pasta

A simple green salad with a sharp lemon vinaigrette cuts through the richness and gives you a fresh, crisp bite between spoonfuls. Garlic bread on the side soaks up any extra sauce, and roasted broccoli or green beans add color without competing with the hearty pasta.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Yes, you can. Chop about 6 ripe tomatoes and cook them down until they break apart, but you may need to add a couple tablespoons of water or broth to reach the right consistency.

Can I freeze this baked pasta?

Absolutely. Assemble the entire dish without baking, wrap it tightly, and freeze for up to 2 months. Bake straight from the freezer, covered, at 375°F for about 50 minutes, then uncover for the last 10.

Can I make it a day ahead without baking?

Yes. Assemble the pasta and sauce, top with cheese, then cover and refrigerate for up to 24 hours. When you are ready, bake it as directed, adding 10 to 15 extra minutes since it will go in cold.

What if my sauce seems too thick or too thin?

If it is too thick, stir in a few tablespoons of the reserved pasta water. If it is too thin, let it simmer a few extra minutes before adding the cream cheese.

Baked Pasta with Ground Beef Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 590

Ingredients Method Notes

Ingredients

  

• 1 lb rigatoni
• 1 lb ground beef
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 (28 oz) can crushed tomatoes
• 2 tsp Italian seasoning
• 1 tsp salt, plus more for pasta water
• 1/2 tsp black pepper
• 4 oz cream cheese, cubed and softened
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh basil leaves, for serving

Method

 

1. Preheat oven to 375°F. Cook rigatoni in salted boiling water until just shy of al dente, about 8-9 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add ground beef and cook until browned, about 5 minutes. Add onion and cook until softened, then stir in garlic for 30 seconds.
3. Pour in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes. Remove from heat and stir in cream cheese until melted.
4. Fold cooked pasta into the sauce, then transfer to a 9×13 baking dish. Top with mozzarella and Parmesan.
5. Bake for 20-25 minutes until cheese is golden and bubbly.
6. Let rest 5 minutes, garnish with fresh basil, and serve.

Notes

The pasta will continue to cook in the oven, so keeping it slightly underdone at the boil stage prevents mushiness. Soften the cream cheese ahead of time for a silky sauce, and give the bake a short rest before serving so the slices hold their shape.