A comforting and cheesy hamburger casserole bake made with seasoned ground beef, tender pasta, rich tomato sauce, and melty layers of cheddar and mozzarella cheese. This is one of those cozy, hearty dishes I always crave on busy weeknights or when I want to serve something filling and familiar to family or friends. It’s simple, flavorful, and always a crowd-pleaser.
Why You’ll Love This Recipe
I like how this dish combines the ease of a pasta dinner with the comfort of a cheesy casserole. The savory beef and tomato base gives it a classic feel, while the gooey melted cheese takes it to the next level. It’s also highly adaptable — I can add vegetables, swap out proteins, or switch up the cheeses depending on what I have on hand. Plus, it reheats beautifully, making it a great make-ahead or leftovers meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450g) ground beef
2 cups uncooked pasta (penne or elbow)
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 small onion, diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
Optional: 1/2 cup grated Parmesan
Directions
I start by preheating the oven to 375°F (190°C).
I cook the pasta according to the package directions until it’s al dente, then drain and set it aside.
In a large skillet, I heat the olive oil over medium heat. Then I add the diced onion and garlic, cooking them until they’re soft and fragrant.
I add the ground beef next, seasoning it with salt, pepper, and Italian seasoning. I cook it until it’s browned, then drain off any excess fat.
I stir in the diced tomatoes and tomato sauce, letting the mixture simmer for about 5 minutes to bring everything together.
Once the sauce is ready, I combine it with the cooked pasta, stirring until everything is well mixed.
I transfer the mixture into a greased baking dish, then top it with cheddar, mozzarella, and Parmesan cheese if I’m using it.
I bake it for 15–20 minutes, just until the cheese is melted and bubbly.
I let it cool for a few minutes before serving — that way it sets up nicely and doesn’t burn my mouth.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Sometimes I like to mix things up by adding veggies like chopped bell peppers or mushrooms for more texture and flavor. If I want something lighter, I’ll swap the ground beef for ground turkey or chicken. A pinch of red pepper flakes gives it a subtle heat, and occasionally I’ll use different cheeses like Monterey Jack or a spicy pepper jack to change the flavor profile.
Storage/Reheating
To store leftovers, I transfer the cooled casserole to an airtight container and keep it in the fridge for up to 4 days. When I want to reheat it, I warm it in the microwave or oven until hot all the way through. For freezing, I wrap it tightly and store it for up to 2 months — just thaw overnight in the fridge before reheating.
FAQs
How can I make this casserole ahead of time?
I like to assemble the casserole completely (but don’t bake it), cover it tightly, and refrigerate it for up to 24 hours. When I’m ready, I bake it straight from the fridge, adding an extra 5–10 minutes of baking time.
Can I use a different type of pasta?
Yes, I sometimes use rotini, shells, or even rigatoni. Any short pasta that holds sauce well works great in this dish.
What’s the best cheese combination?
I usually stick with cheddar and mozzarella for the perfect melt and flavor, but I’ve also tried provolone, Monterey Jack, or a sprinkle of Parmesan on top for a little extra richness.
Can I make it gluten-free?
Absolutely — I just swap the pasta for a gluten-free version and double-check that the tomato sauce and other ingredients are certified gluten-free.
How do I prevent it from drying out when reheating?
I like to cover it with foil when reheating in the oven and add a small splash of water or tomato sauce over the top to keep it moist.
Conclusion
This cheesy hamburger casserole bake is the kind of meal I can rely on when I need something fast, hearty, and satisfying. It brings together familiar flavors in a way that always hits the spot, whether I’m cooking for a busy weeknight or prepping a meal to share. With plenty of ways to customize it and make it my own, it’s a staple I keep coming back to again and again.
A comforting and cheesy hamburger casserole bake with seasoned ground beef, pasta, rich tomato sauce, and melted cheese — perfect for weeknight dinners.
Ingredients
1 lb (450g) ground beef
2 cups uncooked pasta (penne or elbow)
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 small onion, diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
Optional: 1/2 cup grated Parmesan
Instructions
Preheat oven to 375°F (190°C).
Cook pasta according to package directions until al dente; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté until soft.
Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat.
Stir in diced tomatoes and tomato sauce; simmer for 5 minutes.
Combine the cooked pasta with the beef and tomato mixture, stirring well.
Transfer mixture to a greased baking dish and sprinkle with cheddar and mozzarella cheese (and Parmesan if using).
Bake in preheated oven for 15–20 minutes, until cheese is melted and bubbly.
Let cool for a few minutes before serving.
Notes
For extra flavor, add chopped bell peppers or mushrooms.
Use lean ground beef (90% or higher) to reduce grease.
Swap in ground turkey or chicken for a lighter version.
