Beef Pasta Casserole
Everyone needs an easy go-to pasta dish in their life and this Beef Pasta Casserole fits the bill. Made with lean ground beef, tender rigatoni noodles, sauteed onion and garlic, simple spices, melty mozzarella cheese and your favorite marinara- this cozy casserole will be on your table in no time.
Original Post: October 2021 | Post Updated: December 2025
I have been making this dish and countless variations of it for over 25 years! Beef Pasta Casserole is one of the first things I learned how to cook when I was first living on my own. I use rigatoni here because it holds well in this casserole but feel free to use any pasta shape. And for the best flavor, I always reach for a marinara without added sugars.
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Why this recipe works
- Family friendly: Similar to my High Protein Baked Ziti, Ground Turkey Lasagna, Chicken Pesto Lasagna Rolls and Ground Turkey Lasagna Roll Ups, this is a hit with picky eaters!
- Versatile: Switch up beef for ground turkey or ground chicken. Use whatever pasta shapes you on hand. Try it with different cheeses.
- Simple ingredients: This recipe uses pantry staples that you most likely have on hand making it perfect for busy weeknights!
Ingredients needed
- Rigatoni noodles. Any pasta shape works!
- Lean ground beef. 93/7 is best.
- White onion.
- Garlic.
- Marinara. Look for a pasta sauce that doesn’t contain added sugars.
- Oregano. I like to use my homemade Zesty Italian Seasoning for this casserole as well.
- Salt and pepper.
- Shredded mozzarella cheese.
How to make Beef Pasta Casserole
Step One: Start with cooking the rigatoni according to the instructions on the box. Drain and set aside. Preheat the oven to 375 degrees and spray a 9×13 baking dish with non-stick spray.
Step Two: Brown the ground beef. In a large non -stick pan over medium heat, add the ground beef. Let it cook for about 2-3 minutes. Turn the heat to medium/low and add the onion and garlic along with seasonings and let it cook for about 5-7 minutes.
Step Three: Add the marinara to the pan and give it a good stir. Let it cook on low for 8-10 minutes, allowing the flavors to blend.
Step Four: Layer the rigatoni into the prepared baking dish. Pour the meat mixture evenly over the pasta. Then scatter the cheese across the top. Cover with foil and bake for about 20-25 or until the cheese is melted. Remove the foil the last 5 minutes of cooking. Let it sit for a few minutes before serving.
Storing and reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips for Beef Pasta Casserole
- Cover with foil to prevent the pasta from getting hard.
- Make the day before and pop it in the oven the next day when you’re ready.
- For best flavor and meltiness, shred the cheese yourself.
- Don’t overcook the pasta- cook the rigatoni just shy of al dente to avoid mushiness.
Serving suggestions
- Serve this pasta dish with a simple side salad or vegetables such as Rosemary Carrots.
- Add in fresh spinach or kale, similar to my Turkey Pesto Pasta.
- Bake fresh garlic bread or rolls.
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Beef Pasta Casserole
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Ingredients
- 16 ounces rigatoni noodles
- 1 pound lean ground beef 93/7
- 1 medium white onion diced
- 3 cloves garlic crushed
- 24 ounces marinara
- 2 teaspoons dried oregano
- salt and pepper as needed
- 2 cups mozzarella cheese shredded
Instructions
- Start with cooking the rigatoni according to the instructions on the box. Drain and set aside. Preheat the oven to 375 degrees and spray a 9×13 baking dish with non-stick spray.
- Brown the ground beef. In a large non -stick pan over medium heat, add the ground beef. Let it cook for about 2-3 minutes. Turn the heat to medium/low and add the onion and garlic along with seasonings and let it cook for about 5-7 minutes.
- Add the marinara to the pan and give it a good stir. Let it cook on low for 8-10 minutes, allowing the flavors to blend.
- Layer the rigatoni into the prepared baking dish. Pour the meat mixture evenly over the pasta. Then scatter the cheese across the top. Cover with foil and bake for about 20-25 or until the cheese is melted. Remove the foil the last 5 minutes of cooking. Let sit for a few minutes before serving.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes. Helpful tips:
- Cover with foil to prevent the pasta from getting hard.
- Serving size is 4-6 servings.
- Make the day before and pop it in the oven the next day when you’re ready.
- For best flavor and meltiness, shred the cheese yourself.
- Don’t overcook the pasta- cook the rigatoni just shy of al dente to avoid mushiness.
Nutrition
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