Some nights, you just need dinner to be easy, cozy, and reliably good. This simple ground beef casserole is exactly that. It’s the kind of meal that fills your kitchen with a warm, savory smell and gathers everyone at the table without any fuss.
Honestly, it’s less of a formal recipe and more of a trusted method. You boil pasta, brown some beef, stir in sauce, and blanket it all in cheese. The result is pure comfort in a dish, with minimal effort required.
It’s forgiving, it feeds a crowd, and it welcomes your own personal touch. Let’s get into it.
Why This Casserole Belongs in Your Rotation
This casserole has a quiet charm. It’s not trying to be fancy, it’s just trying to be delicious and get dinner on the table. And it succeeds, wonderfully.
Kids tend to adore it, which is a major win on busy weeknights. But the appeal isn’t limited by age. The rich beef, tangy tomato sauce, and gooey cheese create a timeless combination.
Best of all, it’s incredibly adaptable. Think of the recipe as a friendly blueprint, not a strict set of rules. Got an extra zucchini? Toss it in. Prefer mozzarella? Use that instead. It’s a budget-friendly foundation for a fantastic meal.
Ingredients Needed for the Recipe
Here’s what you’ll need to pull this together. Simple, accessible stuff.
- Uncooked Penne (1 pound): The sturdy tube shape holds the sauce and cheese beautifully, giving the casserole great texture.
- Olive Oil (1 tablespoon): Just enough to start sautéing our onions and beef without sticking.
- Lean Ground Beef (1 pound): I use 90% lean or higher. It gives great flavor without leaving too much excess grease in the pan.
- Onion (1/2 medium, chopped): A sweet Vidalia onion is my favorite here, but a yellow onion works perfectly. It adds a subtle, aromatic sweetness.
- Garlic (1 clove, minced): The essential flavor booster. It makes the whole kitchen smell amazing.
- Marinara Sauce (1.5 cups): Use a jar of your favorite brand. Since it’s a key player, pick one you genuinely enjoy tasting straight from the spoon.
- Salt & Pepper: To taste. This is how you wake up all the other flavors, so don’t be shy.
- Shredded Cheddar Cheese (1.5 cups): I always grate my own from a block. It melts smoother and tastes fresher than the pre-shredded stuff, which has anti-caking agents.
How to make Simple Ground Beef Casserole?
The process is straightforward, almost rhythmic. You’ll be multitasking a bit, but it’s all simple tasks.
Step 1 – Prep and Preheat
Start by preheating your oven to 400°F. Move one rack to the middle position.
Take a 9×13 inch baking dish and give it a light coating of cooking spray or a brush of oil. This little step guarantees an easy cleanup later, and who doesn’t want that?
Step 2 – Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add your penne and cook it for about one minute less than the package suggests.
This slight undercooking is a small, crucial trick. It ensures the pasta stays perfectly al dente after its time in the oven, instead of turning mushy.
Step 3 – Brown the Beef and Aromatics
While the pasta bubbles away, place a large skillet over medium-high heat. Add the olive oil, chopped onion, and the ground beef.
Use your spoon or a meat chopper to break the beef into small crumbles as it cooks. After about 5 minutes, when things are sizzling nicely, stir in the minced garlic. Continue cooking until the beef is no longer pink.
If there’s a lot of excess fat, just spoon it out. We want flavor, not grease.
Step 4 – Create the Sauce
Pour your marinara sauce right into the skillet with the beef and onions. Stir everything together and let it warm through for a couple of minutes.
Now, taste it. This is the moment. Season with salt and pepper until it tastes just right to you. Trust your own palate here.
Step 5 – Combine and Cheese
Drain your slightly undercooked penne and pour it directly into your prepared baking dish. Now, scoop the entire beef and sauce mixture over top.
Use a spoon to gently toss and fold everything together until the pasta is evenly coated. Spread it into a nice, even layer.
Shower the shredded cheddar cheese over the entire surface. For an extra cheesy bite, you can stir a half-cup of the cheese into the pasta first, then top with the remaining cup.
Step 6 – Bake and Broil
Slide the dish into your preheated oven. Bake it, uncovered, for about 10 minutes. You’re just looking for the cheese to be completely melted and bubbly.
If you love a bit of golden-brown color on your cheese, turn on the broiler for the last 2-3 minutes. Watch it closely, though. Broilers work fast, and you want browning, not burning.
A Few Smart Substitutions
This is where you can make the recipe your own. Don’t have penne? Rigatoni, rotini, or even egg noodles will work in a pinch.
The ground beef can be swapped for ground turkey, Italian sausage, or a mix. Each one brings a different, delicious character to the dish.
If you’re out of marinara, use any tomato-based pasta sauce. A can of crushed tomatoes with a pinch of Italian seasoning is also a great, simple substitute.
Tips
- The ingredient amounts are wonderfully flexible. A bit more beef, an extra scoop of sauce, a heavier hand with the cheese—it’s all going to be fine. Many readers use the whole jar of sauce, and they love it.
- To save time, chop your onion and mince your garlic while the beef starts browning. Efficient little moves like that get dinner done faster.
- You can easily halve this recipe for a smaller family. Just use an 8×8 inch baking dish and keep an eye on the baking time, it may be a few minutes less.
- Let the casserole sit for 5 minutes after it comes out of the oven. This allows the sauce to settle, making it easier to serve neat portions.
Making It Ahead for Stress-Free Dinners
This casserole is a fantastic make-ahead meal. You can assemble it completely, cover it tightly, and refrigerate it for up to a day before baking.
If baking from cold, just add 5-10 extra minutes to the oven time, ensuring the center is piping hot.
It also freezes beautifully for up to 3 months. Thaw it in the fridge for 24 hours before baking. If you know you’re freezing it, consider adding a touch more sauce, as pasta tends to absorb liquid over time.
What to Serve Alongside
Since the casserole is hearty, I love balancing it with something fresh. A simple side salad with a tangy vinaigrette is perfect.
Mixed greens, maybe some cucumber and tomato. It’s a crisp contrast to the rich, cheesy bake.
For a more indulgent night, a slice of warm, buttery garlic bread is never a wrong answer. It’s ideal for scooping up every last bit of sauce from your plate.
Simple Ground Beef Casserole Recipe
Description
This ground beef casserole is a comforting, family-friendly meal that’s quick to prepare and uses pantry staples. Tender penne pasta is tossed with a savory tomato-meat sauce and melted cheddar cheese, then baked until bubbly. Perfect for busy weeknights or feeding a crowd!
ingredients
Instructions
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Preheat your oven to 400°F (204°C) and move the rack to the middle position. Grease a 9×13 baking dish.
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Bring a large pot of salted water to a boil. Cook the penne for 1 minute less than package directions (about 10 minutes total), so it stays slightly firm. Drain and set aside.
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In a large skillet over medium-high heat, add olive oil, ground beef, and chopped onion. Sauté for about 8–10 minutes, breaking up the meat as it browns. Once the onion softens and beef is cooked through, stir in the minced garlic and cook for 1 more minute.
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Drain excess fat if needed. Stir in the marinara sauce and warm through. Season with salt and pepper to taste.
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Add the drained penne to the greased baking dish. Pour the beef-marinara mixture over the pasta and toss gently to combine. Spread into an even layer.
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Sprinkle shredded cheddar cheese evenly over the top.
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Bake uncovered for 10 minutes, or until the cheese is fully melted and bubbly. For a golden top, broil for 2–3 minutes, watching closely to prevent burning.
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Let rest for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 10g50%
- Trans Fat 0.5g
- Cholesterol 70mg24%
- Sodium 720mg30%
- Potassium 560mg16%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 28g57%
- Calcium 20 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it heartier: Stir in a handful of frozen peas or spinach during the last minute of cooking the sauce.
- Pasta tip: Slightly undercook the pasta to avoid mushiness after baking.
- Cheese swap: Try mozzarella, Monterey Jack, or a Mexican blend for a different flavor profile.
- Make ahead: Assemble the casserole up to 1 day in advance; refrigerate and bake when ready (add 5–10 minutes if cold).
