Go Back
Ground Beef Casserole Recipe
Ben Carraoli

Ground Beef Casserole Recipe

I remember the first time I made this ground beef casserole after one bite, I knew I’d nailed comfort food. It tasted like a warm hug on a plate, full of cheesy, savory goodness. I often make it when I want something simple but satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb uncooked penne pasta — Penne holds sauce well and doesn’t get too mushy in the oven.
  • 1 tablespoon olive oil — Helps sauté onions and ground beef without sticking.
  • 1 lb lean ground beef about 90% lean — Less fat means less draining and a cleaner flavor.
  • ½ medium onion chopped — I prefer sweet or yellow onion for balance of flavor.
  • 1 clove garlic minced — Fresh garlic gives more punch than powder in this dish.
  • 1½ cups marinara sauce — Choose a brand you enjoy because the sauce flavor really comes through.
  • Salt & pepper to taste — I always start with a small amount and adjust after tasting.
  • 1½ cups shredded cheddar cheese — Grate from a block for better melt and flavor.

Method
 

  1. I set my oven to 400 °F (about 200 °C) and moved the rack to the middle. Meanwhile, I grease my baking dish lightly so nothing sticks.
  2. I bring a large pot of salted water to a boil. Then I cook the penne for ~10 minutes — slightly undercooked — so it won’t turn to mush in the oven.
  3. While pasta is cooking, I heat olive oil in a skillet over medium-high. I add ground beef and onion, breaking the meat up. After about 8–10 minutes, I add garlic and cook until fragrant. I drain excess fat if needed.
  4. I pour in the marinara sauce, stir it in, and let it heat through. I taste and season with salt and pepper as needed. The sauce and meat become a cohesive mixture.
  5. I drain the pasta and place it in the baking dish. Then I pour the beef mixture over and gently toss to coat. I spread the cheese over top in an even layer. Then bake uncovered for about 10 minutes until the cheese is melted. Optionally, I broil for a few minutes to brown the top.
  6. After baking, I let it sit for 5 minutes so it sets and is easier to slice. Then I serve straight from the dish.

Notes

  • I always undercook the pasta slightly, because it keeps firm in the oven.
  • I grate cheese fresh right before using — pre-shredded tends to have anti-caking agents that affect melt.
  • I taste the sauce before layering — adjusting salt or adding a pinch of sugar if it’s too acidic.
  • I broil just for 1–2 minutes at the end if I want a golden, bubbly top (watch closely!).
  • I let leftovers rest a bit before reheating — flavors meld more and texture improves.