Whenever I’m craving a warm and satisfying dinner with minimal fuss, this Beefy Pasta Casserole is my go-to.
It’s loaded with tender pasta, seasoned ground beef, creamy sauce, and two kinds of melty cheese—all baked to golden perfection. It’s a hug in casserole form!
Why You’ll Love This Recipe
Layers of pasta, beef, and cheese—what’s not to love?
Super easy to make with simple pantry ingredients
Creamy, cheesy, saucy, and comforting
Makes a big batch for meal prep or family dinners
Freezer-friendly and kid-approved!
What You’ll Need (Ingredient Highlights)
Ground beef – The hearty base that brings savory depth to the casserole.
Onion & garlic powder – Classic flavor builders that bring the beef to life.
Tomato sauce – Adds tang and balances the creaminess.
Cream of mushroom soup – The secret to that rich, creamy texture.
Sour cream – Gives the sauce a slight tang and smooth finish.
Cooked pasta – Rotini or elbow macaroni work best to soak up the sauce.
Cheddar + mozzarella cheese – A blend of sharp and stretchy cheeses for gooey goodness.
Fresh parsley (optional) – Adds a pop of color and freshness at the end.
Pro Tips Before You Start
Cook your pasta just to al dente—it will soften more during baking.
Drain beef well after browning to avoid a greasy casserole.
Use freshly shredded cheese for better melting and texture.
Cream of mushroom soup adds creaminess, but cream of chicken works in a pinch.
Let the casserole rest a few minutes after baking so it slices cleanly.
How to Make Beefy Pasta Casserole
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish and set aside.
Step 2: Cook the Beef Mixture
In a skillet over medium heat, brown the ground beef with diced onion until fully cooked and the onion is soft.
Drain any excess grease, then season with garlic powder, salt, and pepper.
Step 3: Prepare the Sauce
Stir in the tomato sauce, cream of mushroom soup, and sour cream.
Mix well and simmer for a few minutes until heated through.
Step 4: Assemble the Casserole
Spread half of the cooked pasta into the prepared baking dish.
Top with half of the beef mixture and half of the cheddar cheese.
Repeat the layers with the remaining pasta, beef, and cheddar.
Step 5: Add Mozzarella
Sprinkle the shredded mozzarella evenly over the top layer of the casserole.
Step 6: Bake It Up
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
Step 7: Serve
Let rest for a few minutes.
Garnish with fresh parsley if desired, and serve warm!
What to Serve It With
Garlic bread or crusty baguette
Steamed broccoli or a crisp green salad
Roasted vegetables for a wholesome side
A glass of iced tea or red wine
Variations / Substitutions
Swap ground beef for ground turkey or Italian sausage
Add chopped mushrooms, zucchini, or bell peppers for extra veggies
Use cream of chicken or cream of celery soup
Try Monterey Jack or Colby cheese for a different flavor profile
Make it spicy with a dash of red pepper flakes or hot sauce
Storage & Leftovers
Store leftovers in the fridge for up to 4 days
Reheat in the microwave or oven (covered with foil to prevent drying)
Freeze portions in airtight containers for up to 2 months
Thaw overnight in the fridge before reheating
FAQs
Can I assemble this casserole ahead of time?
Yes! Assemble it up to 24 hours ahead, cover, and refrigerate. Bake when ready.
What kind of pasta works best?
Rotini or elbow macaroni hold the sauce well, but penne or shells also work.
Can I use a different cream soup?
Definitely—cream of chicken or celery are great alternatives.
Is it okay to skip the sour cream?
Sour cream adds creaminess, but Greek yogurt can be used instead.
Can I add vegetables to the casserole?
Yes! Sautéed mushrooms, spinach, or bell peppers are all great add-ins.
How do I keep the cheese from burning on top?
Bake covered with foil for the first 20 minutes, then uncover for the final 10.
Can I make this without cheese?
You can, but the cheese adds richness and flavor—it’s worth keeping in!
Final Thoughts
This Beefy Pasta Casserole is the kind of recipe that brings people together.
It’s hearty, creamy, and loaded with flavor—and the best part?
It comes together with everyday ingredients.
Whether you’re feeding a crowd or stocking up on freezer meals, this one’s a keeper.
Beefy Pasta Casserole
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 15 oz can tomato sauce
- 1 10 oz can cream of mushroom soup
- 1/2 cup sour cream
- 2 cups cooked pasta elbow or rotini
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley chopped (optional)
Instructions
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish.
- In a skillet, cook beef and onion until browned.
- Drain and season.
- Stir in tomato sauce, cream of mushroom soup, and sour cream.
- Layer half of pasta, beef mixture, and cheddar in dish. Repeat layers.
- Top with mozzarella cheese.
- See full steps with tips & photos → https://wimpysdiner.net/beefy-pasta-casserole/
Notes
- Make Ahead: You can prepare this casserole a day ahead and refrigerate it before baking. Just add an extra 5–10 minutes to the baking time.
- Variation: Feel free to swap the cream of mushroom soup for cream of chicken or cream of celery for a different flavor.
