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This Cheesy Ground Beef Pasta is so yummy and comforting! It’s a super easy ground beef recipe, loaded with veggies and topped with ooey-gooey melty cheese, perfect for keeping tummies satisfied on those busy weeknights.
Rich and flavorsome ground beef, mixed with a tonne of veggies and golden pasta – cozy, comforting and delicious. Cheesy Ground Beef Pasta will become a staple in your weekly meal rota. Easy to make, hearty and with deep flavor!
If you’re looking for other easy pasta recipes, why not also try my Simple Pesto Tomato Pasta or my Creamy Chicken Fajita Pasta!
Why you’ll love this Cheesy Ground Beef Pasta
- Cheesy! Jack cheese and melty mozzarella are mixed into the pasta and generously sprinkled on top.
- A pasta loaded with veggies. Tomatoes, bell peppers, mushrooms and onions are packed into the hearty ground beef pasta.
- An easy pasta recipe. Simple to prep and it serves an army!
- Versatile. Mix in your favorite herbs and veggies.
Ingredients you’ll need
- Pasta
- Ground Meat
- Veggies: Onion, canned tomatoes, bell peppers, mushrooms.
- Tomato Sauce
- Tomato Paste
- Olive Oil
- Garlic
- Herbs: Basil and oregano.
- Pasta Water
- Cheese: Mozzarella and jack.
- Salt & Pepper
How to make this Cheesy Ground Beef Pasta
- Cook the pasta – According to package directions.
- Sauté the vegetables – In a large skillet with olive oil, cook the veggies. Set aside
- Cook the beef mix – In the skillet, cook the onion, then add the beef. Once the beef has browned, add the seasoning, tomato sauce/paste and pasta water. Simmer for 5 mins.
- Return the mushrooms and pepper and mix everything together.
- Add the pasta – Allow the pasta to cool then add to the beef mix with the cheese.
- Bake – Transfer to a baking dish and bake for 30 mins.
- Garnish serve and enjoy!
Recipe notes and tips
- Ideally use a deep skillet for this, as this recipe makes a large batch.
- If your skillet is small, you can add the beef mixture into the pasta pan instead for easier mixing.
- Avoid pre-shredded cheese, it’s better to shred your own, it melts better.
- You can easily cut the recipe in half, if you want a smaller batch.
- Don’t skip on the pasta water! It’s the key to making a hearty pasta.
- This is great if you have leftover pasta! If you’ve cooked too much pasta from earlier in the week, don’t toss it! Use it in this recipe.
- This pasta is also great as a vegetarian option, just omit the beef.
- Use a preheated oven.
- Sprinkle with fresh parsley.
FAQ’s
Can I freeze this Ground Beef Pasta?
You certainly can! The best way is to make the beef mix/sauce and freeze it separately, then make the pasta and bake it on the day.
You can also freeze the whole dish, but I recommend cooking the pasta al dente, so it doesn’t become too mushy when defrosting.
To cook, allow the Ground Beef Pasta to come up to room temperature before heating it up, otherwise the pasta may break up.
What’s the best pasta to use?
I’ve used cavatappi pasta, it works great, but any short/medium pasta works well. Penne or macaroni would work well, it’s good to have pasta with ridges and holes so it can grab all that lovely sauce!
Can I use other types of meat?
If you’re not into beef or want a leaner meat, then you can certainly go for something like ground turkey or ground chicken, it will still taste delicious!
Other delicious beef recipes
- Grilled Beef Kabobs
- Easy Beef Shawarma Bowl
- Easy Beef Lo Mein Noodle
- Garlic Beef Stir Fry with Vegetables
I hope you enjoy all the recipes I share with you, including this delicious Cheesy Ground Beef Pasta recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Cheesy Ground Beef Pasta
Ingredients
- 8 oz. cavatappi pasta, or any other type
- 1.5 lbs. ground meat, 85/15
- 1 medium onion, petite diced
- 1 can petite diced tomatoes, 15 oz
- 1 can tomato sauce, 15 oz
- 2 tbsps. tomato paste
- 3 tbsps. olive oil
- 1 small red bell pepper, petite diced
- 1 small green bell pepper, petite diced
- 8 oz. mushroom, petite diced
- 1 tsp black pepper
- 1 tsp basil, dry
- 1/2 tsp oregano, dry
- 6 cloves garlic, minced
- 2 cups pasta water, preserved from cooking the pasta
- 2 cups Shredded mozzarella Cheese , save 1/2 cup for topping
- 2 cups Shredded colby jack cheese , save 1/2 cup for topping
- 1 tsp salt, or more to taste
Instructions
- Cook pasta according to package directions for 6-8 minutes.
- Preheat oven to 400 degrees.
- Heat a large skillet on medium high heat and then add in 2 tbsp. of olive oil.
- Sauté the peppers and mushrooms until tender then set aside in a bowl.
- Using the same pan, add 1 tbsp. of olive oil and sauté the onion until tender then add in the ground meat.
- Break up the meat well and cook until no longer pink then add in the salt, oregano, basil, black pepper, garlic and the tomato sauce, diced tomatoes, tomato paste and pasta water.
- Return the mushrooms and bell pepper to the pan.
- Mix well and let the sauce simmer on medium low heat for 5-7 minutes, covered.
- Turn off the heat and add in the cooked pasta. Let it cool for about 5 minutes and then add in the cheeses. Remember to keep 1/2 cup of each type to top the dish before baking. Mix together well.
- Transfer the pasta to a baking dish and then top with the remaining cheese.
- Bake covered with aluminum paper in a preheated 400 degree oven for 20 minutes, then remove the foil to bake another 10 minutes uncovered.
- Remove from the oven, sprinkle with some fresh parsley and serve.
Video
Notes
- Ideally use a deep skillet for this, as this recipe makes a large batch.
- If your skillet is small, you can add the beef mixture into the pasta pan instead for easier mixing.
- Avoid pre-shredded cheese, it’s better to shred your own, it melts better.
- You can easily cut the recipe in half, if you want a smaller batch.
- Don’t skip on the pasta water! It’s the key to making a hearty pasta.
- This is great if you have leftover pasta! If you’ve cooked too much pasta from earlier in the week, don’t toss it! Use it in this recipe.
- This pasta is also great as a vegetarian option, just omit the beef.
- Use a preheated oven.
- Sprinkle with fresh parsley.
