Ground Beef Pasta Bake (Cheesy, One-Pan Easy)
This easy ground beef pasta bake is a good pasta dish to try when you want a quick meal to fill you up. Read more to know how to cook this delicious pasta.
Equipment
Large pot for boiling pasta
Large skillet or frying pan (12-inch / 30cm)
13x9 inch (33x23cm) casserole dish
Wooden spoon or silicone spatula
Colander
Instant-read meat thermometer (recommended)
Ingredients
15 oz fusilli pasta - about 425g
1 lb ground beef (minced beef) - minced beef, about 450g
1 jar Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - 24 oz / 680g, tomato pasta sauce
1 cup mozzarella cheese - shredded ; 115g, divided- 2 pieces seasoning cubes - such as Knorr or Maggi (chicken or beef flavour), crumbled — or substitute 2 teaspoons bouillon powder
½ tsp salt - or to taste
¼ tsp ground black pepper - or to taste
1 small yellow onion - chopped
1 small red onion - chopped- 2-3 tbsp cooking oil - 30-45ml, vegetable or canola
½ tsp onion powder
½ tsp dried thyme
½ tsp curry powder - optional
Instructions
- In a large pot, add enough water to boil the pasta. Salt the water generously and bring it to a boil. Add the fusilli and boil for 6 to 7 minutes or until just under al dente. Drain the pasta in a colander and set the pasta aside. (Optional: reserve ½ cup / 120ml of the starchy pasta water to loosen the sauce if needed.)15 oz fusilli pasta, 1/2 tsp salt
- Heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the chopped yellow and red onions and sauté until they start to get translucent. Then add the ground beef and stir, breaking it up into small pieces. Season with one crumbled seasoning cube, salt, pepper, and curry powder (optional). Cook for 5 to 7 minutes or until the meat is fully cooked and no pink remains. Transfer the cooked ground beef mixture into the pasta pot.2-3 tbsp cooking oil, 1 small yellow onion, 1 small red onion, 1 lb ground beef (minced beef), 2 pieces seasoning cubes, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp curry powder
- In the same skillet, add 1 tablespoon of oil and heat over medium heat. Then add the marinara sauce and stir, scraping up any browned bits from the bottom of the pan. Season with the remaining seasoning cube, salt, pepper, onion powder, curry powder (if using), and dried thyme. Cook until the oil visibly rises to the surface — this means the sauce has concentrated enough — but do not cook it completely dry because you need as much of that tomato sauce as possible.2-3 tbsp cooking oil, 1 jar Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish), 2 pieces seasoning cubes, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp onion powder, 1/2 tsp curry powder, 1/2 tsp dried thyme
- Pour the tomato sauce into the pot with the pasta and ground beef and stir until properly combined. Add half the mozzarella cheese (about ½ cup / 55g) and mix well until melted and evenly distributed.1 jar Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish), 15 oz fusilli pasta, 1 lb ground beef (minced beef), 1 cup mozzarella cheese
- Preheat the oven to 425°F / 220°C (200°C fan-forced). Pour the mixture into a 13x9 inch (33x23cm) casserole dish and spread into an even layer. Sprinkle the remaining mozzarella cheese over the top to cover the entire surface. Bake for 10–12 minutes until the cheese is fully melted and beginning to turn golden brown in spots.1 cup mozzarella cheese
- Let the bake rest for 5 minutes, then serve while hot.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze individual portions wrapped tightly for up to 3 months — label with the date.
Reheating: Add a splash of water or tomato sauce before microwaving in 90-second intervals until the centre reaches 165°F / 74°C. Alternatively, reheat in the oven at 350°F / 175°C covered with foil for 20–25 minutes.
Make-Ahead: Assemble the bake up to 24 hours in advance, cover with cling film, and refrigerate. Add 5–8 minutes to the bake time since the dish will be cold.
Substitutions: Swap fusilli for penne, rigatoni, or rotini — their ridges hold the sauce well. Avoid spaghetti or very small pasta shapes. Use turkey mince for a leaner option.
Pro Tip: Cook the tomato sauce until oil visibly rises to the surface — this is your cue that the sauce has concentrated enough to prevent a soggy bake.
Nutrition
Serving: 1servingCalories: 639kcalCarbohydrates: 75gProtein: 36gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 1180mgPotassium: 963mgFiber: 6gSugar: 9gVitamin A: 747IUVitamin C: 12mgCalcium: 174mgIron: 5mg
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