Ingredients You Will Need
For the Beef Mixture
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 lb (450 g) ground beef
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup tomato sauce or marinara
For the Pasta
- 12 oz (340 g) pasta (penne, rotini, bowtie, or any short pasta)
- 1 tbsp salt for boiling water
For the Creamy Cheese Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 cup heavy cream (or more milk)
- 1 cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- ½ tsp salt
- ½ tsp garlic powder
For Assembling
- 2 cups mozzarella (for topping)
- ½ cup cheddar or Monterey Jack
- Fresh parsley for garnish
Prepare the Pasta Base
Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, meaning firm but cooked. Avoid overcooking, because pasta continues to soften while baking.
Once ready:
- Drain
- Do not rinse
- Set aside
Al dente pasta is important because it helps the casserole maintain structure instead of becoming mushy.
Cook the Ground Beef Mixture
Heat olive oil in a wide pan over medium heat. Add diced onions and stir until softened and lightly golden. Then add minced garlic and cook for 30 seconds for added aroma.
Add the ground beef, breaking it apart with a spatula. Season with:
- salt
- pepper
- paprika
- oregano
- chili flakes
Let the beef brown fully. You want it caramelized, not just gray, because this deepens the flavor.
Next, stir in the diced tomatoes and tomato sauce. Let it simmer for about 5–7 minutes so everything blends and thickens slightly.
The result should be a rich, flavorful beef mixture with visible tomato chunks just like in your photo.
Make the Creamy Cheese Sauce
In a medium pot, melt butter over medium heat. Add the flour and whisk for 1 minute to form a smooth paste (a roux). Slowly pour in the milk while whisking continuously, then add the heavy cream.
Once the sauce thickens slightly, sprinkle in mozzarella, cheddar, salt, and garlic powder. Stir until fully melted and smooth.
This cheese sauce is what gives the casserole its creamy base and golden top. It balances the beef flavor and ties all the ingredients together.
Combine the Pasta, Beef, and Cheese Sauce
In a large mixing bowl, combine:
- cooked pasta
- beef mixture
- half of the cheese sauce
Mix gently until everything is evenly coated. The pasta should be loaded with meat, tomatoes, and creamy sauce — exactly like the layers in your picture.
Assemble the Casserole
Grease a baking dish lightly with oil or butter.
Pour the pasta mixture into the dish and spread evenly. Then cover the top with the remaining cheese sauce.
Now sprinkle:
- a generous layer of mozzarella
- cheddar or Monterey Jack
- a handful of diced tomatoes for color
The tomatoes will roast in the oven and add a beautiful red contrast on top, matching the photo perfectly.
Bake Until Golden and Bubbling
Bake at 375°F (190°C) for 25–30 minutes or until:
- the cheese melts completely
- the top becomes golden brown
- the edges bubble beautifully
For extra browning, turn on the broiler for the last 2 minutes.
What you take out should look almost exactly like your image — a beautifully browned casserole with small pockets of beef, melted cheese, and roasted tomato pieces.
Let It Rest Before Serving
Allow the casserole to cool for 10 minutes. This step helps the layers set and makes slicing or scooping easier.
Sprinkle fresh parsley over the top for a bright, fresh touch.
Flavor and Texture Description
This dish is a perfect balance of:
- Creaminess from the cheese sauce
- Heartiness from the ground beef
- Freshness from tomatoes and herbs
- Cheesiness from multiple types of melted cheese
- Soft yet firm pasta that holds the layers together
The top is stretchy, bubbly, and golden — exactly like your photo.
Tips for the Perfect Pasta Bake
Do not skip the cheese sauce
It prevents dryness and ensures every bite is creamy.
Use fresh tomatoes for best color
They pop through the surface and roast beautifully.
Season the beef generously
It is the backbone of the dish.
Don’t overcook the pasta
It continues cooking in the oven.
Use oven-safe mozzarella
Low-moisture shredded mozzarella melts better and browns evenly.
Variations You Can Try
Mexican-style
Add taco seasoning, corn, beans, and jalapeños.
Italian-style
Add basil, parmesan, and Italian seasoning.
Vegetarian
Skip beef and add mushrooms, spinach, zucchini, or eggplant.
Extra-creamy version
Add ricotta or cream cheese to the mixture.
Serving Suggestions
Serve with:
- garlic bread
- simple green salad
- roasted vegetables
- pickles or olives
- or simply enjoy alone — it is filling on its own
Storage
This casserole stores beautifully:
- Refrigerator: 4–5 days
- Freezer: up to 2 months
- Reheat: oven at 350°F for 10–12 minutes