Whether you’re feeding a hungry crowd or prepping multiple meals for the week, this recipe is easy to make and delicious to eat!
I love a good casserole. When I combine that passion with my seemingly constant craving for Italian food, this ground beef casserole recipe hits a home run. Okay, so maybe it isn’t a one-dish meal, as you need a pot for the pasta, a skillet for the ground beef, and a casserole dish for the baking—but the result is so delicious that you won’t mind washing the extra dishes. I know I don’t.
Not only is this recipe easy to make, but it is just as easy to double or triple if you have a large crowd to feed. Even if it’s just for you, it’s worth it because leftovers taste even better the next day. They make for a quick and easy lunch or dinner during the week, especially when paired with a side salad.
This is also a great dish to prepare ahead of time—just complete steps one through four, let everything in your casserole dish cool to room temp, cover it tightly, refrigerate until cold, then transfer it to the freezer for up to 3 months. Defrost it in the fridge for 24 hours before baking as directed in step five. If you need to bake it from frozen, let it sit on the counter for an hour to prevent the dish from cracking in the oven. It will take longer to bake from frozen, so keep it covered with foil until it is cooked through. You can remove the foil for the last 15 minutes of cooking to help get a crusty top.
I often turn to this recipe for potlucks and family get-togethers. Everyone loves the deeply satisfying flavors of savory beef, tender pasta, and ooey-gooey cheese, including the pickiest kids and teenagers!
Tips for customizing your casserole
They say that variety is the spice of life. And this recipe is highly customizable—so don’t hold back on getting creative with it! Although penne is the ideal pasta shape for a ground beef casserole, you can also use ziti, rigatoni, farfalle, fusilli, cavatappi, or gemelli. I especially like fusilli because the bits of ground beef stick in the many crevices of this corkscrew-shaped pasta.
Other great ways to transform this dish include changing up the cheese by subbing in mozzarella, ricotta, or a Mexican cheese blend. If you like a smokier flavor, consider using smoked provolone, Gouda, or cheddar. The smoked varieties of these cheeses impart incredible flavor. The marinara sauce you use can also alter the taste. If you like things spicy, consider using an arrabbiata sauce that delivers a fiery kick.
How do I store leftovers?
Let the casserole cool to room temperature before covering it tightly or transferring it to an airtight container. Refrigerate it for up to 4 days. You can also freeze it after chilling it in the fridge. Wrap individual portions in freezer wrap and store in zipper bags or freezer containers for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven until hot, about 15–20 minutes, or microwave individual portions until heated through. The pasta may soften slightly after freezing and reheating, but the casserole will still be delicious.
Serving suggestions
A nice salad is perfect to serve along with this casserole. Try this Antipasto Salad or Olive Garden Salad for a delicious meal. You can also serve a vegetable side dish, like Roasted Brussels Sprouts And Asparagus, Microwave Broccoli, or Roasted Green Beans. Enjoy some light buttery Tea Cookies for dessert, and you have the perfect ending to an excellent meal.
Ingredients
- 1 pound penne pasta uncooked
- 2 1/2 teaspoons olive oil
- 1 pound lean ground beef
- 1 small onion diced
- 1/2 bell pepper any color, diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 2/3 cups marinara sauce
- Salt and pepper to taste
- 1 cup cheddar cheese shredded, divided
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Lightly grease a 9×13 inch baking dish.
- Fill a large pot with salted water and bring it to a boil. Once boiling, add the penne pasta and cook for approximately 10 minutes, or until it reaches al dente. Drain the pasta and set it aside.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef, chopped onion, bell pepper, garlic, dried oregano, and thyme. Cook until the beef is browned and the vegetables are softened, about 7 minutes. Stir in the marinara sauce and season with salt and pepper. Let it simmer for 5 minutes.
- Combine the cooked pasta and 1/2 cup of the shredded cheese with the beef mixture. Transfer the mixture to the prepared casserole dish. Evenly sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
- Bake in the oven until the cheese is melted and the casserole is bubbly, about 10-15 minutes.
- Serve warm, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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