There’s just something about a warm, gooey Cheesy Baked Pasta with Meat Recipe that instantly feels like a hug on a plate. Whether it’s a busy weeknight or a cozy weekend, this dish comes together with minimal fuss but maximum comfort — and trust me, you’ll want it in your dinner rotation.
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Why You'll Love This Recipe
I’ve made this Cheesy Baked Pasta with Meat Recipe more times than I can count, and every time it hits the spot just right. It’s that perfect mix of rich cheese, hearty meat, and tomato sauce bliss—simple yet impressive enough for company or a family dinner.
- Comfort food at its finest: This dish blends creamy cheeses and savory meat with pasta that’s baked to perfection—a guaranteed crowd-pleaser.
- Hands-off cooking: Once you prep and assemble, the oven does all the work, which is great when your day’s packed.
- Flexibility: Whether you go with ground beef, a mix of meats, or swap cheeses, you can easily tailor it to your tastes or dietary needs.
- Great leftovers: It reheats beautifully, and freezing portions means you always have a delicious meal ready to go.
Ingredients & Why They Work
This recipe balances creamy cheese, savory meat, and tangy marinara sauce in perfect harmony. Each ingredient plays a role — from the pasta shape holding onto sauce to the blend of cheeses that gives you that ooey-gooey texture.
- Pasta (ziti, penne, or rigatoni): The tubes and ridges catch every bit of sauce — I especially love rigatoni for this reason.
- Ricotta cheese: Adds creamy richness inside the bake, giving moist pockets of flavor.
- Parmesan cheese: A sharp, nutty punch that elevates the cheesy mix.
- Mozzarella cheese: Separating part of it for the topping gets you a golden, bubbly crust on top.
- Ground beef: Seasoned well, it adds hearty protein and meaty goodness.
- Yellow onion and garlic: These aromatics build the base flavor, making the sauce feel homemade.
- Red pepper flakes: Just a hint to give a subtle warmth without overpowering.
- Italian seasoning and onion powder: Classic herbs and spices that round out the sauce's flavor profile.
- Marinara sauce (store-bought or homemade): You want a good-quality sauce here—Rao’s is my go-to for a clean, rich tomato taste.
- Fresh parsley: A fresh, bright garnish to cut through the richness.
Make It Your Way
I love experimenting with this Cheesy Baked Pasta with Meat Recipe—sometimes swapping in spicy Italian sausage instead of ground beef or adding fresh basil for a little herb freshness. Don’t hesitate to tweak it to your liking, it’s super forgiving.
- Variation: One time, I swapped half the ground beef for crumbled Italian sausage, and the extra spice made it a new family favorite instantly.
- Vegetarian option: Use sautéed mushrooms or lentils for a hearty, meat-free version that still satiates.
- Dairy swaps: For a lighter take, using part-skim mozzarella works well, or vegan cheeses for dairy-free.
- Extra veggies: Stir in chopped spinach or roasted bell peppers for an added nutritious punch without losing any comfort.
Step-by-Step: How I Make Cheesy Baked Pasta with Meat Recipe
Step 1: Cook the pasta — but not all the way
Boil your pasta until it’s just shy of al dente — about 2 minutes less than the package says. The pasta will finish cooking in the oven, soaking up the flavors without turning mushy, so timing here is key. Drain and set aside while you get the sauce going.
Step 2: Sauté the meat and aromatics
Over medium-high heat, cook and crumble the ground beef together with diced yellow onions. Be sure to drain excess grease to keep things from getting greasy. Add garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning—cook for just a minute more to release those fragrant flavors.
Step 3: Stir in marinara sauce to form your meaty sauce
Add your two jars of marinara, stir well, and let the mixture heat through. Rao’s marinara really elevates this dish, but homemade sauce works beautifully too. Once heated, remove from stovetop.
Step 4: Mix the cheeses together
In a bowl, combine ricotta, Parmesan, a whisked egg, and 1 cup of the mozzarella cheese. This mixture adds creamy pockets in your bake and gives the dish its signature cheesiness.
Step 5: Combine pasta, sauce, and cheese in the dish
Toss the drained pasta with about three-quarters of the meat sauce, then spread this mixture evenly in a greased 9x13 inch baking dish. Dollop spoonfuls of the ricotta mixture over the top, then spoon on the remaining meat sauce.
Step 6: Bake, then add more cheese and bake until golden
Cover the dish and bake at 375°F for 20 minutes, which allows the flavors to marry and the pasta to finish cooking. Then, sprinkle the remaining 1 ½ cups of mozzarella on top. Crank the oven to 400°F and bake uncovered for 10–15 minutes until the top is bubbling and beautifully browned. That golden crust is pure magic.
Step 7: Garnish and serve
Once out of the oven, sprinkle with fresh parsley for a burst of color and freshness. Serve it up with garlic bread slathered in a little extra mozzarella or Parmesan for the ultimate cozy meal.
Top Tip
From my many attempts at making this Cheesy Baked Pasta with Meat Recipe, a few key things really make a difference to get that perfect balance of creamy, saucy, and meaty:
- Don’t overcook the pasta: I learned this the hard way—overdone pasta turns to mush once baked. Keep it firm to hold its shape and texture.
- Drain the grease: After browning the meat, draining off excess fat keeps the sauce from becoming too oily, giving you a cleaner flavor.
- Fresh, shredded cheese: Grating your own mozzarella and Parmesan from blocks instead of using pre-shredded cheese really amps up the creaminess and melt quality.
- Don’t skimp on the sauce: The pasta soaks it up while baking. I used to use less, but the extra sauce makes each bite juicy instead of dry.
How to Serve Cheesy Baked Pasta with Meat Recipe
Garnishes
I always finish this dish with a sprinkle of freshly chopped parsley to brighten it up. Sometimes I add a few red pepper flakes on top if we want a little extra kick. A grating of more Parmesan right before serving seals the deal.
Side Dishes
Pair your cheesy baked pasta with a crisp green salad dressed with lemon vinaigrette or some roasted vegetables to balance out the richness. Garlic bread with melted cheese is my go-to side—because, well, more cheese is always a win.
Creative Ways to Present
For holidays or special family dinners, I sometimes make individual portions in small ramekins and bake them with a sprinkle of parmesan on top for a golden crust. It turns the meal into a charming personal serving that feels just a little bit fancy.
Make Ahead and Storage
Storing Leftovers
Leftover cheesy baked pasta stores wonderfully in an airtight container in the fridge for up to three days. I always cool it completely before refrigerating to keep that cheesy sauce smooth and luscious.
Freezing
I’ve frozen this casserole both assembled and cooked. When freezing assembled, cover it tightly with foil and plastic wrap. Defrost overnight in the fridge before baking as directed. This is a lifesaver when you want to prep meals ahead or stash for busy nights.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through—usually around 20 minutes. Adding a splash of marinara or a bit of water before reheating helps keep the pasta moist. Avoid microwaving if you want to keep some of that baked texture and cheesy melt intact.
Frequently Asked Questions:
Definitely! This Cheesy Baked Pasta with Meat Recipe works great with Italian sausage, ground pork, or even a mix of meats for deeper flavor. Just adjust seasoning accordingly.
Tubed and ridged pastas like rigatoni, penne, or ziti hold onto sauce wonderfully, making them ideal for this baked pasta dish.
Yes! You can assemble the casserole, cover it tightly, and refrigerate for up to two days before baking. Be sure to add 10 extra minutes to the covered baking time if baking from cold.
The key is to undercook the pasta by about 2 minutes before baking, so it finishes cooking perfectly in the oven without becoming mushy. Timing is everything here!
Final Thoughts
This Cheesy Baked Pasta with Meat Recipe really is a charming classic in my kitchen—and I hope it becomes one in yours, too. It’s forgiving, packed with flavor, and fits every occasion from a lazy weeknight to a holiday spread. So, grab your favorite pasta, your best marinara, and get ready to make a dish that’ll have everyone asking for seconds. Trust me, once you try it, it’ll quickly become comfort food go-to you’ll turn to again and again.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This hearty Pasta Bake features tender tubular pasta coated in a flavorful meat marinara sauce, layered with creamy ricotta, Parmesan, and mozzarella cheeses, then baked to bubbly, golden perfection. It’s a comforting, crowd-pleasing casserole perfect for family dinners or meal prep.
Ingredients
Pasta and Cheese Mixture
- 1 lb. pasta (ziti, penne, or rigatoni)
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese, finely grated
- 1 egg, whisked
- 2 ½ cups mozzarella cheese, divided
Meat Sauce
- 1 lb. ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (recommended: Rao's or homemade)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking.
- Prepare Cheese Mixture: In a bowl, combine the ricotta, Parmesan, whisked egg, and 1 cup of the mozzarella cheese. Stir until evenly mixed, then set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package’s al dente time. Drain carefully, ensuring pasta is firm and not mushy.
- Cook Meat Sauce: In a large skillet over medium-high heat, cook and crumble the ground beef with diced onions until beef is browned and onions are softened. Drain excess grease. Add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning; cook for 1 minute to release flavors.
- Add Marinara Sauce: Pour in marinara sauce and stir to combine. Simmer briefly until heated through, then remove from heat.
- Assemble Pasta Bake: In a lightly greased 9 x 13 inch baking dish, mix the drained pasta with about ¾ of the meat sauce. Spread this mixture evenly. Dollop the ricotta cheese mixture over the top, then spoon the remaining meat sauce over it.
- First Bake: Cover the dish and bake at 375 degrees for 20 minutes to meld flavors and heat through.
- Add Topping and Finish Baking: Remove the cover, sprinkle the remaining 1 ½ cups mozzarella cheese evenly on top. Increase oven temperature to 400 degrees and bake uncovered for 10 to 15 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot, ideally alongside garlic bread with cheese.
Notes
- This recipe uses a generous amount of sauce to keep pasta moist during baking; however, you may reduce it if you prefer a drier casserole.
- Choose tubular pastas like ziti, penne, or rigatoni; ridged varieties cling better to the sauce.
- Mix ground meats such as pork, veal, sausage, or beef according to your preference for richer flavor.
- For best results and creamier texture, grate fresh mozzarella and Parmesan from blocks instead of using pre-shredded cheese.
- Make-Ahead: Prepare meat sauce and pasta as described, assemble, cover, and refrigerate up to 2 days. Bake covered at 375 degrees for 30 minutes, then add cheese and bake uncovered at 400 degrees for 10 to 15 minutes.
- You can freeze the assembled casserole; thaw in the refrigerator for 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
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