Description
This Family-Style Beef Pasta Bake is the cozy, crowd-feeding dinner I make when I want everyone to gather around the table. I combine tender pasta with a rich beef and tomato sauce, add a simple creamy sauce for extra comfort, and finish with a golden layer of melted cheese. It bakes up bubbly, slices beautifully, and tastes even better the next day—perfect for busy weeknights, family dinners, and make-ahead meals.
Ingredients
- Pasta & Beef Sauce
- 450 g / 16 oz short pasta (penne, rigatoni, or fusilli)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (about 150 g)
- 3 garlic cloves, minced
- 450 g / 1 lb ground beef (80–85% lean works best)
- 2 tablespoons tomato paste
- 700 g / 24 oz crushed tomatoes or passata
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, balances acidity)
- ½ cup / 120 ml reserved pasta water (use as needed)
- Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups / 480 ml milk (whole or semi-skim)
- Cheese Topping
- 2 cups / 200 g shredded mozzarella
- ½ cup / 50 g grated parmesan or kefalotyri
Instructions
- Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente (1–2 minutes less than the package says). Reserve ½ cup (120 ml) pasta water, then drain.
- Warm the olive oil in a large pan over medium heat. Cook the onion until soft and lightly golden, about 5 minutes. Add the garlic and stir for 30 seconds.
- Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes/passata, salt, pepper, oregano, basil, and sugar (if using). Simmer for 10–12 minutes until thick and flavorful. Loosen with a splash of reserved pasta water if needed.
- Make the creamy sauce: melt the butter in a small saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Cook 3–5 minutes, whisking, until slightly thickened and pourable.
- Combine the drained pasta with the beef sauce until evenly coated.
- Layer half the pasta mixture in the baking dish. Spoon over half the creamy sauce and sprinkle with half the mozzarella and a little parmesan.
- Add the remaining pasta, pour over the remaining creamy sauce, and top with the rest of the mozzarella and parmesan.
- Bake for 25–30 minutes until bubbling and golden on top. Rest for 10 minutes before serving so the slices hold together.
Notes
Pasta texture: I keep the pasta slightly undercooked so it stays perfect after baking.
Make-ahead: I assemble the dish, cover it, and refrigerate up to 24 hours. I add 5–10 minutes to the bake time if it goes in cold.
Storage: I store leftovers in the fridge for up to 4 days. I reheat with a splash of milk or water to keep it creamy.
Freezer: I freeze portions tightly wrapped for up to 3 months. I thaw overnight in the fridge before reheating.
Substitutions: I swap ground beef for turkey or chicken, and I use provolone, cheddar, or a mix of cheeses if needed.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired Comfort Food
Nutrition
- Serving Size: 1 portion (about 1½ cups)
- Calories: 520
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg