Classic Beef & Cheese Casserole

Let’s Get Cozy: The Ultimate Comfort Food Casserole

Hey there, my fellow flavor-seeker! Let’s be real for a second. Some days, you just need a hug from the inside out. You know the kind of day I’m talking about. The one where the weather is gloomy, your to-do list is a mile long, and all you can think about is something warm, cheesy, and utterly comforting that doesn’t require a culinary degree to pull off. Well, my friend, you’ve clicked on the right recipe. Today, we’re diving headfirst into the glorious, bubbling, cheesy embrace of a Classic Beef & Cheese Casserole.

Now, I know what you might be thinking. “Clara, a casserole? Isn’t that, like, the opposite of your ‘glow from the inside out’ vibe?” And to that, I say a resounding NO! Comfort food gets a bad rap, but it’s all about balance and intention. This isn’t a heavy, gluggy mess; it’s a celebration of simple, whole ingredients coming together in perfect, satisfying harmony. We’re talking seasoned ground beef, a rich tomato sauce, tender pasta, and a golden, bubbly blanket of mozzarella and cheddar that will make your entire kitchen smell like a happy childhood memory. It’s a timeless, family-style dinner that’s as nourishing for the soul as it is for the body. So, grab your favorite mixing bowl and let’s cook something that’s totally worth licking the spoon—and the plate!

The Casserole That Built a Fort

This recipe takes me straight back to my grandma’s kitchen. Not the fancy, magazine-spread kind of kitchen, but the real one—with the slightly sticky linoleum floor, the hum of the old refrigerator, and the always-present scent of something delicious simmering on the stove. My brother and I would be building a fort in the living room with every blanket and pillow we could find, completely lost in our own world of pirates and explorers. But the moment the scent of browning beef and garlic hit the air, our adventure would pause.

We’d peek around the corner, drawn to the kitchen like little moths to a flame. My grandma would be there, humming softly, layering the pasta and sauce into her well-loved, floral-patterned ceramic dish. The best part was always the cheese. She’d let us sprinkle the big handfuls of shredded cheddar on top, and we’d fight over who got to “decorate” the edges with the extra-cheesy bits. Pulled from the oven, bubbling and glorious, that casserole was more than dinner. It was the signal that our fort-building was done and it was time to come together, to share stories of our day, and to just be a family. It’s that feeling of pure, uncomplicated joy and connection that I try to bake into every single one of these.

Classic Beef & Cheese Casserole

---

• Author: clarawhitmore
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

This Classic Beef & Cheese Casserole is a comforting, family-friendly dinner layered with seasoned ground beef, pasta, tomato sauce, and plenty of gooey melted cheese. It’s hearty, easy to make, and perfect for feeding a crowd or meal prepping for the week.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 12 oz pasta (penne, rotini, or elbow macaroni)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara or pasta sauce
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh parsley or basil, chopped (for garnish)

---

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook 1 more minute.
4. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
5. Stir in pasta sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes to blend flavors.
6. Add cooked pasta to the skillet and toss to coat in the beef and sauce mixture.
7. Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan. Repeat with remaining pasta mixture and cheeses.
8. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
9. Garnish with fresh parsley or basil before serving.

Notes

• Use ground turkey or sausage instead of beef for variety.
• Add vegetables like mushrooms, zucchini, or spinach for extra nutrition.
• For a creamier casserole, stir in 1/2 cup ricotta or cottage cheese before baking.
• Make ahead by assembling the casserole and refrigerating it—bake when ready.
• Leftovers reheat well and can be frozen in portions for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American / Italian-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 470
• Sugar: 8g
• Sodium: 860mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg

Keywords: classic beef and cheese casserole, ground beef pasta bake, cheesy beef casserole, beef pasta dinner, easy family casserole

Gathering Your Casserole Crew: The Ingredients

Here’s the beautiful part: this dish is built on simple, humble ingredients. No fancy, hard-to-find items here! This is your chance to make each component shine.

• 1 lb ground beef (80/20 blend is perfect): This is our hearty base. The little bit of fat in an 80/20 blend adds so much flavor and keeps the meat juicy. For a leaner option, go for 90/10, but know you might lose a tiny bit of that richness. Feeling adventurous? Ground turkey, chicken, or even a plant-based crumble work wonderfully here!
• 2 cups uncooked pasta (penne or rotini are my faves): These shapes are champions because their nooks and crannies trap all that amazing sauce. I always cook mine to al dente—it has a little bite left—because it will continue to soften in the oven. Nobody wants mushy pasta!
• 1 small onion, diced: The sweet, aromatic foundation of our sauce. Don’t rush sautéing it! Let it get soft and translucent to build a deep flavor base.
• 2 cloves garlic, minced: Because is it even a recipe if there’s no garlic? Fresh is best here—its pungent kick mellows into something sweet and magical when cooked.
• 1 can (15 oz) tomato sauce: This is our saucy, rich glue that brings everything together. Look for one with no added sugar or weird preservatives. You can also use crushed tomatoes for a chunkier texture!
• 1/2 tsp Italian seasoning: A convenient little flavor bomb of dried herbs like oregano, basil, and thyme. No Italian blend? Use 1/4 tsp oregano and 1/4 tsp basil.
• 1/2 tsp salt & 1/4 tsp black pepper: The essential flavor enhancers. Always season as you go! I taste the sauce before combining it with the pasta to see if it needs more.
• 1 cup shredded mozzarella cheese: Our melty, stretchy superstar. For the best texture, shred your own from a block! Pre-shredded cheese is coated to prevent clumping, which can make it less ooey-gooey.
• 1 cup shredded cheddar cheese: The sharp, tangy counterpart to the mild mozzarella. This combo is pure cheesy bliss. A sharp white cheddar would also be delicious.
• 1 tbsp olive oil: For sautéing our aromatics. Any neutral oil will work, but olive oil adds a lovely fruitiness.

Let’s Build Some Deliciousness: Step-by-Step

Alright, team! Aprons on, let’s do this. It’s a simple process, but a few chef-y tricks will take it from good to “can I have thirds?” great.

1. Preheat your oven to 375°F (190°C). Getting the oven hot before you even start is key for even cooking. While it’s heating, grab a 9×13 inch baking dish and give it a light coating of cooking spray or a quick wipe with olive oil. No one likes a stuck-on casserole!
2. Cook your pasta until al dente, drain, and set aside. Bring a large pot of well-salted water to a roaring boil—it should taste like the sea! Add your pasta and cook it for about 1-2 minutes less than the package directions say. It will finish cooking in the oven, and this prevents it from turning into a sad, mushy mess. Drain it and let it hang out in the colander. Chef’s Hack: Drizzle a tiny bit of olive oil over the drained pasta and give it a toss to prevent clumping.
3. In a large skillet, heat the olive oil over medium heat. Add your beautifully diced onion and sauté for 4-5 minutes, until it becomes soft and translucent. You’re not looking for color here, just sweetness. Now, add the minced garlic and cook for just 30 more seconds until it’s incredibly fragrant. Don’t let it burn! Burnt garlic is bitter, and we’re all about the good vibes here.
4. Add the ground beef, breaking it up with your spoon. Cook until it’s no longer pink, about 5-7 minutes. Once it’s browned, carefully drain off the excess fat. This is a crucial step for a casserole that’s rich but not greasy.
5. Time for the sauce! Stir in the tomato sauce, salt, pepper, and Italian seasoning. Bring the whole mixture to a gentle simmer. Let it bubble away happily for about 5 minutes. This simmering time is magic—it allows the flavors to get to know each other and deepen. Give it a taste! Does it need more salt? A pinch more oregano? Make it yours.
6. In a large bowl, combine the cooked pasta and the beef sauce. Use a sturdy spoon or spatula to mix it all together until every single piece of pasta is coated in that glorious meaty sauce. This ensures every bite is perfectly balanced.
7. Pour the mixture into your prepared baking dish and spread it into an even layer. Now for the best part: the cheese! Sprinkle the shredded mozzarella and cheddar evenly over the top. Be generous! You want a full, complete blanket of cheesy goodness.
8. Bake for 20-25 minutes, until the cheese is fully melted, bubbly, and has those gorgeous golden spots we all crave. If you want an extra-crispy, browned top, switch your oven to broil for the final 1-2 minutes, but WATCH IT CLOSELY. It can go from golden to charcoal in a flash!
9. Most important step: Let it rest! I know, the temptation is real. But let the casserole sit for about 5-10 minutes after pulling it out of the oven. This allows the sauce to set slightly, making it much easier to cut into neat servings. It’s the difference between a beautiful slice and a cheesy puddle (which, to be fair, still tastes amazing).

How to Serve This Masterpiece

This casserole is a hearty meal all on its own, but I love to frame it with some fresh, bright sides to create that perfect balance. I like to scoop a generous square onto a plate right next to a simple, crisp green salad tossed with a tangy vinaigrette—the acidity cuts through the richness beautifully. Garlic bread is a non-negotiable for mopping up every last bit of sauce. For a lighter option, some quickly steamed green beans or roasted broccoli florets are fantastic. No matter how you serve it, get ready for the compliments to roll in!

Make It Your Own: Fun Variations

The beauty of a casserole is its flexibility! Don’t be afraid to play around and make it suit your mood or dietary needs.

• Tex-Mex Fiesta: Swap the Italian seasoning for 1 tbsp of taco seasoning. Use a Mexican-blend cheese and stir in a can of drained black beans and a cup of frozen corn with the tomato sauce. Top with crushed tortilla chips before baking!
• Veggie-Packed Power: Sneak in extra nutrients by sautéing 1 cup of chopped mushrooms and 1 diced bell pepper with the onion. Spinach is also a great add-in—just stir in a few big handfuls right at the end of simmering the sauce; it will wilt perfectly.
• Spicy Arrabbiata Twist: Love a little heat? Add 1/2 tsp of red pepper flakes to the sauce with the other seasonings. Use a spicy arrabbiata tomato sauce instead of plain for an extra kick.
• Gluten-Free & Low-Carb: Easily done! Use your favorite gluten-free pasta (those made from brown rice or lentils work great). For a keto-friendly version, skip the pasta altogether and use cauliflower rice—just be sure to squeeze out all the excess moisture first.

From My Kitchen to Yours: Chef’s Notes

This recipe has evolved so much since my grandma’s days! I’ve made it in a dozen different kitchens for a dozen different groups of friends, and it’s always a hit. One time, I was so excited to get it in the oven that I completely forgot to add the tomato sauce. I just mixed plain, cooked beef with pasta and topped it with cheese. I popped it in the oven, proud as can be, until my roommate walked in and said, “Uh, Clara… where’s the sauce?” We had a good laugh, scooped it all back into the bowl, mixed in the sauce, and rebaked it. It was a little drier than usual, but still delicious! The moral of the story? Even a kitchen “oops” can usually be saved. Cooking is about the joy of the process, not perfection. This casserole is forgiving, so make it with love and don’t stress!

Your Questions, Answered (FAQs)

Q: Can I make this casserole ahead of time?
A: Absolutely! It’s a fantastic make-ahead meal. Assemble the entire casserole right up to the point of baking (including the cheese topping), cover it tightly with foil, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge—you’ll just need to add 10-15 extra minutes to the baking time since it’s starting out cold.

Q: My casserole turned out a bit dry. What happened?
A: The most common culprit is overcooking the pasta initially. Remember, al dente is key! Also, if you’re using a very lean meat or forgot to add enough sauce, it can dry out. Next time, you could add an extra 1/4 cup of tomato sauce or even a splash of beef broth to the mixture before baking to ensure it stays saucy.

Q: Can I freeze it?
A: You bet. Bake the casserole as directed, let it cool completely, then wrap the entire dish (or individual portions) tightly in both plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through (about 20-30 minutes). You can also reheat frozen portions in the microwave, though the cheese topping won’t be as crispy.

Q: The cheese is burning before the inside is hot! Help!
A> This is a classic oven dilemma. If you see the cheese getting too dark too quickly, simply tent a piece of foil loosely over the top for the remainder of the baking time. This will protect the cheese while allowing the heat to continue penetrating to the center of the casserole.

Nutritional Information*

*Please note: This is an estimate provided for informational purposes only. Exact values can vary based on specific ingredients used.

Per serving (serves 6):
Calories: 510 | Protein: 29g | Carbohydrates: 34g | Fat: 30g | Saturated Fat: 14g | Fiber: 3g | Sugars: 5g | Sodium: 780mg | Cholesterol: 90mg

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min