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–+ servings

Creamy Beef Pasta Bake

Creamy beef pasta bake with cheese and herbs, perfect for comforting family meals.
A comforting, cheesy, and saucy casserole with pasta shells and ground beef, baked until bubbling — perfect for weeknights or potlucks.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 6 servings

Ingredients

Pasta and Meat

  • 8 oz pasta shells Small to medium shells work best to hold sauce.
  • 1 lb ground beef 85/15 for good flavor; leaner beef works too.
  • 1 small onion, chopped
  • 2 cloves garlic, minced

Sauce

  • 2 cups cream or cream cheese Use heavy cream for a looser sauce, cream cheese for extra body.
  • 1 cup marinara sauce Homemade or store-bought.

Topping

  • 2 cups shredded cheese Mozzarella or cheddar, or a mix.
  • to taste Salt and pepper
  • 1 tsp Italian seasoning
  • to taste Chopped parsley for garnish Optional.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish.
  • Cook the pasta shells in well-salted boiling water until al dente, about 1–2 minutes less than package directions. Drain and set aside.
  • In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat.
  • Add the chopped onion to the beef and sauté for 3–4 minutes, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  • Pour in the cream (or add softened cream cheese) and the marinara sauce. Stir to combine, then season with salt, pepper, and Italian seasoning.
  • Simmer for 2–3 minutes to warm through and slightly thicken.
  • Remove from heat and fold the cooked pasta into the beef-cream sauce until evenly coated. Taste and adjust seasoning.

Baking

  • Transfer the mixture to the prepared baking dish and sprinkle the shredded cheese evenly over the top.
  • Bake for 25–30 minutes, until the cheese is melted and bubbly and the edges are bubbling.
  • If you like a golden top, broil for 1–2 minutes while watching closely.
  • Let rest for 5 minutes, garnish with chopped parsley, and serve warm.

Notes

If you want more tang, swap half the marinara for crushed tomatoes; for a lighter version, use half-and-half and add a tablespoon of flour to help thicken. Add a tablespoon of tomato paste with the marinara if you want deeper tomato flavor. Don’t overcook the pasta: al dente is key so it stays firm after baking.