Ground Beef Pasta Bake
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A hearty baked pasta with seasoned ground beef, marinara, and a blanket of melted mozzarella. Comforting, freezer-friendly, and perfect for feeding a crowd.
By Mia HartwellUpdated February 10, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A crowd-pleasing baked pasta that feeds six
- Make-ahead and freezer-friendly
- Cheesy, saucy comfort food on a budget
- Easy enough for a weeknight, good enough for company
Ground Beef Pasta Bake
50 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 540kcal
- Protein
- 31g
- Carbs
- 56g
- Fat
- 22g
- Fiber
- 5g
- Sugar
- 9g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the pasta 1 minute short of al dente, then drain.
- 2
Brown the ground beef in a skillet over medium-high until no longer pink, about 6-7 minutes; drain the fat.
- 3
Add the onion and cook 3 minutes, then the garlic for 1 minute. Stir in the marinara, oregano, and red pepper flakes, and simmer 5 minutes. Confirm the beef has reached 160°F (71°C).
- 4
Combine the pasta and meat sauce (and ricotta, if using) in a 9x13-inch baking dish.
- 5
Top with the mozzarella and Parmesan.
- 6
Bake 22-28 minutes until bubbling and the cheese is golden in spots.
- 7
Rest 5 minutes, garnish with basil, and serve.
Pro Tips for the Best Results
- Undercook the pasta by a minute since it softens further in the oven.
- Drain the beef so the bake isn't greasy and the sauce clings properly.
- A layer of ricotta adds a creamy richness, but it's optional — it's great without it too.
- Let it rest before serving so the cheese sets and you can scoop clean portions.
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How to Cook Ground Beef Pasta Bake
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Par-cook the pasta
Because the pasta bakes again, boil it just shy of al dente — a full minute short. Fully cooked pasta turns mushy in the oven, while slightly firm pasta absorbs sauce and finishes with the perfect bite.
Build a quick meat sauce
Brown and drain the beef (cooked to 160°F / 71°C), then simmer it with sauteed aromatics and marinara so the flavors meld. Even a jarred sauce tastes homemade once it carries browned beef, onion, and garlic. A short simmer is all it needs since it cooks more in the oven.
Layer, top, and bake
Toss the pasta with the sauce so every piece is coated, then blanket it with mozzarella and Parmesan. Bake until the top is bubbling and golden in spots. A five-minute rest lets everything set so each serving holds together neatly on the plate.
Storage & Make-Ahead
Refrigerate leftovers for up to 4 days. Reheat individual portions covered, with a splash of water if needed. The unbaked dish freezes well for up to 2 months; thaw overnight before baking.
Serving Suggestions
This ground beef pasta bake pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I assemble it ahead?+
Yes. Assemble (unbaked), cover, and refrigerate up to 24 hours, or freeze up to 2 months. Add 10-15 minutes to the bake time from cold.
Can I use jarred sauce?+
Definitely — a good jarred marinara keeps this quick. Doctoring it with the sauteed onion, garlic, and herbs makes it taste homemade.
How do I keep it from drying out?+
Make sure the pasta is well coated in sauce and don't over-bake; pull it once the cheese is melted and bubbling.
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