This is a baked pasta casserole built around ground beef, canned artichoke hearts, a simple tomato sauce, and two melted cheeses on top. It comes together in under an hour and makes enough for four solid servings — which means it earns its place on a weeknight rotation without much argument.
Substitutions that actually work
- Farfalle: Any short pasta holds up fine — penne, rotini, or rigatoni all work. Avoid thin pasta like spaghetti; it goes mushy in the bake.
- Artichoke hearts: Canned or jarred artichoke hearts (packed in water, not oil-marinated) are the practical choice here. Drain and quarter them if they’re whole. Frozen artichoke hearts also work — thaw and pat dry first.
- Part-skim mozzarella: Whole-milk mozzarella melts better and browns more evenly. Either works; whole-milk just gives you a slightly richer top layer.
- Ground beef: An 85/15 blend gives you enough fat for good browning without excess grease pooling in the dish. Leaner than 90/10 and the filling can taste dry after baking.
- No-salt-added tomatoes and juice: Regular canned tomatoes work — just hold off on adding any extra salt until you taste the finished sauce.
The short version of why this works
Two things matter here. First, browning the ground beef properly — breaking it into small pieces and letting it actually color in the pan rather than just steaming — builds the base flavor that carries the whole dish. If the beef looks grey and wet, give it more time and higher heat before adding the tomatoes. Second, cooking the pasta to al dente before it goes into the oven is not optional. The pasta absorbs liquid during the 20-minute bake, so if it’s already fully soft when it goes in, it comes out overcooked and starchy. Pull it a minute or two early if anything.
What can go wrong
- Watery casserole: If your tomatoes release a lot of liquid in the pan, let the beef-and-tomato mixture simmer for a few minutes before adding the pasta. Excess liquid makes the baked result soupy rather than saucy.
- Cheese that dries out instead of melting: Cover the dish loosely with foil for the first 12 minutes, then uncover for the last 8. This keeps the mozzarella from drying into a rubbery sheet before the center heats through.
- Artichokes turning stringy: Overcooking artichoke hearts makes them fibrous. Add them to the pan with the tomatoes — not before — so they heat through without breaking down.
- Uneven browning on top: If the cheese isn’t golden after 20 minutes, switch to the broiler for 2–3 minutes. Watch it closely; it goes from golden to burnt fast.
- Ground beef not reaching safe temperature: The beef should hit 160°F (71°C) during the stovetop browning step — don’t rely on the oven bake to finish cooking it through.
Storage and reheating
Leftovers keep well. Store the baked pasta in an airtight container in the fridge for up to 4 days — skip the garnish, not worth the extra dish. To reheat a single portion, add a tablespoon of water to the container before microwaving on medium power in 90-second intervals, stirring between rounds; this prevents the pasta from drying out. For larger portions, cover the dish with foil and reheat in a 325°F oven for about 20 minutes. This casserole also freezes well: portion it into individual containers, freeze for up to 3 months, and thaw overnight in the fridge before reheating.
Tasty Beef and Artichoke Pasta
Ingredients
3 sprays olive oil
2 tablespoons Parmesan cheese - grated- 4 ounces farfalle pasta
12 ounces ground beef (minced beef)
8 medium tomatoes - no-salt-added, sliced crosswise into quarters- 8 small artichoke hearts
1 ½ teaspoon mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil) - Italian
½ cup tomato juice - no-salt-added 
2 tablespoons tomato paste - mixed with 1/4 cup of water
¼ cup water
1 cup Mozzarella cheese - part-skim milk, shredded
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly coat a 2-quart casserole with cooking spray. Sprinkle with Parmesan cheese.
- Cook your pasta according to the package directions for al dente, 10 to 12 minutes. Drain well.
- Brown the beef and stir in the tomatoes, artichoke hearts, Italian herbs, tomato juice, and tomato paste-water mixture.
- Add the drained pasta and mix gently.
- Place in the prepared baking dish and sprinkle evenly with the mozzarella cheese.
- Bake the pasta in the oven for 20 minutes or until bubbly hot.
Nutrition
FAQ
Can I assemble this the night before and bake it the next day?
Yes — assemble everything in the casserole dish, cover tightly, and refrigerate overnight. Add 5–8 minutes to the bake time since you’re starting from cold, and check that the center is bubbling hot before pulling it out.
Can I double the recipe for a larger crowd?
Doubling works well. Use a 9×13-inch baking dish instead of a 2-quart casserole and expect the bake time to increase by roughly 10 minutes. Cover with foil for the first half of baking to ensure even heating.
Do I need to drain the fat after browning the beef?
If you’re using a blend fattier than 85/15, yes — tip the pan and spoon off excess fat before adding the tomatoes. Too much fat left in the pan makes the sauce greasy and can cause the casserole to pool liquid at the bottom.
Can I use a different cheese on top?
Provolone is the most practical swap — it melts cleanly and has a mild flavor that doesn’t compete with the artichokes. Avoid pre-shredded bags if you can; the anti-caking coating on them slows melting and can leave the top looking grainy.
What to cook next
- Creamy Beef Spinach Pasta
- Beef Ricotta Lasagna Rolls
- Hearty Beef Cauliflower Bake
- Spicy Beef Stuffed Peppers
