Crowd-Pleasing Cheesy Beef & Pasta Bake
Potluck Favorite Potluck Favorites.
A warm, comforting, and easy-to-make pasta bake perfect for impressing friends and family at any potluck.
I remember the first time I made this for our annual neighborhood block party. I was a little nervous, setting it down between a fancy layered salad and a slow-cooker masterpiece. I almost did that awkward thing where you stand by your dish to see if people like it. Well, I didn't have to wait long. Within twenty minutes, a friend came up and said, 'Wow, what is in that pasta bake? It's incredible!' I went back to the table, and the dish was practically empty. It's been my signature potluck contribution ever since.
Why This is My Potluck Hero
- •It travels so well! Just cover with foil and it stays warm.
- •You can assemble it the night before. Just cover and refrigerate, then add about 15 minutes to the baking time.
- •It feeds a crowd, and honestly, who doesn't love cheesy pasta?
- •The flavors are comforting and familiar, making it a hit with both kids and adults.
“Seriously, everyone was asking for this recipe! It was the first dish to disappear from the table. It tastes like home.” - My dear friend, Jess
Essential Ingredient Guide
- The Cheese Blend: Don't skimp here! Using a block of sharp cheddar and low-moisture mozzarella that you shred yourself makes all the difference. Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Trust me on this one.
- Al Dente Pasta: It's so important to slightly undercook the pasta. It will absorb all that delicious sauce and finish cooking in the oven, so you end up with the perfect texture, not mushy noodles.
Complete Cooking Process
- Prepping the Foundation: Getting your pasta cooked just right and browning the beef with those sweet onions and garlic sets the stage for all the flavor.
- Creating the Sauces: You're multitasking here, simmering a rich marinara meat sauce while whisking up a velvety, dreamy cheese sauce on the side.
- The Grand Union: This is the magic moment when you combine the pasta, meat sauce, and cheese sauce. Everything gets a cozy hug in one big bowl.
- The Final Bake: All tucked into its dish and topped with more cheese, it bakes until it's a bubbly, golden masterpiece ready for the potluck table.
Your Potluck Questions, Answered
→Can I make this ahead of time?
Absolutely! This is one of the best parts. You can assemble the entire casserole (without the final cheese topping) a day in advance. Cover it tightly and store it in the fridge. When you're ready to bake, let it sit at room temperature for about 30 minutes, add the cheese topping, and bake as directed, adding about 10-15 extra minutes.
→What's the best pasta to use?
I love using a sturdy, short pasta with ridges or tubes to catch all the sauce. Ziti, penne, rigatoni, and rotini are all fantastic choices.
→Can I make this vegetarian?
Of course! You can substitute the ground beef with a plant-based ground crumble, or simply load it up with sautéed vegetables like mushrooms, zucchini, and bell peppers for a delicious veggie version.
Crowd-Pleasing Cheesy Beef & Pasta Bake
Honestly, finding the perfect main dish for a potluck can be a puzzle, right? This Cheesy Beef & Pasta Bake is my go-to. It's warm, comforting, travels well, and always gets scraped clean. A guaranteed crowd-pleaser for your next get-together.
Timing
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
About 50 minutes
Recipe Details
Ingredients
For the Pasta and Beef
- 011 lb (16 oz) box of short pasta, like ziti, penne, or rotini
- 021 tbsp olive oil
- 031.5 lbs lean ground beef
- 041 large yellow onion, finely chopped
- 053 cloves garlic, minced
- 061 (24 oz) jar of your favorite marinara sauce
- 071 tsp dried oregano
- 08Salt and freshly ground black pepper to taste
For the Creamy Cheese Sauce
- 014 tbsp unsalted butter
- 021/4 cup all-purpose flour
- 033 cups whole milk, warmed
- 041/2 tsp salt
- 051/4 tsp black pepper
- 06A pinch of nutmeg (my secret!)
- 072 cups shredded sharp cheddar cheese
- 081 cup shredded low-moisture mozzarella cheese, plus 1 extra cup for topping
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Cook the pasta according to package directions, but make sure it's al dente—maybe a minute or two less than the suggested time. It will finish cooking in the oven. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Oops, be careful not to burn it!
Pour in the marinara sauce, add the oregano, and season with salt and pepper. Bring to a simmer and let it cook for about 5 minutes for the flavors to meld. Turn off the heat.
Now for that glorious cheese sauce! In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly. It should smell a little nutty.
Slowly pour in the warm milk while whisking continuously to prevent lumps. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the salt, pepper, nutmeg, 2 cups of cheddar, and 1 cup of mozzarella. Stir until the cheese is completely melted and the sauce is smooth.
Time to bring it all together. In a large bowl, combine the cooked pasta, the beefy marinara sauce, and the creamy cheese sauce. Gently stir until everything is wonderfully coated.
Pour the mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let it rest for 10 minutes before serving—this is the hardest part, I know!
Notes & Tips
- 1I've also tried this with a mix of ground beef and mild beef sausage, and it adds another incredible layer of flavor.
- 2Don't be afraid to sneak in some finely chopped veggies like carrots or celery with the onions for extra nutrition.
Tools You'll Need
- •Let the casserole rest for at least 10 minutes after it comes out of the oven. This helps it set up, making it easier to serve and preventing it from being runny.
- •Warming the milk before adding it to your butter-flour mixture helps create a smoother, lump-free cheese sauce.
- •Feel free to add a little spice! A pinch of red pepper flakes in the meat sauce gives it a lovely, subtle warmth.