Name: Ground Beef Noodle Casserole Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb penne (Barilla recommended for best al dente texture); 1 tbsp olive oil; 1 lb ground beef (85/15 lean-to-fat ratio suggested); 1 onion, finely diced into 1/4-inch pieces; 2 garlic cloves, minced; 1.5 cups marinara sauce (Rao’s Homemade preferred); 1/4 teaspoon red pepper flakes; Salt, to taste; Pepper, to taste; 2 cups sharp cheddar cheese, shredded (sharp cheddar recommended for best flavor and melt)

Instructions

Step 1: Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with oil or cooking spray. While the oven heats, prepare your onion and garlic by finely dicing the onion and mincing the garlic cloves.

Step 2: Bring a large pot of salted water to a boil and add the penne. Cook for 9 minutes, slightly under al dente, then drain (do not rinse). While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, cooking 8-10 minutes until beef is browned and onion is softened. Drain excess fat if needed.

Step 3: Add minced garlic to the beef mixture and cook for about 1 minute until fragrant. Stir in marinara sauce and red pepper flakes. Let simmer gently for 2-3 minutes, then season with salt and pepper to taste.

Step 4: Combine the cooked penne and meat sauce in the prepared baking dish. Stir gently to coat the noodles evenly with the sauce.

Step 5: Spread shredded sharp cheddar cheese evenly over the top of the casserole. Bake in the preheated oven for 10 minutes until cheese is melted and bubbly.

Step 6: Switch the oven to broil. Place the casserole about 6 inches from the heat and broil for approximately 2 minutes until the cheese turns a light golden brown. Watch closely to avoid burning. Remove from oven and let rest for 2-3 minutes before serving.

Tips & Variations

Use any short pasta like rigatoni, ziti, or elbow macaroni if you don’t have penne.

Substitute ground turkey, chicken, or plant-based meat for a different protein option.

Try mozzarella or a Mexican cheese blend instead of cheddar for varied flavors.

If fresh onion and garlic aren’t available, use 1 teaspoon onion powder and 1/2 teaspoon garlic powder added while browning the meat.

Avoid overcooking pasta before baking to prevent mushy noodles—cook slightly less than package directions recommend.

Drain excess fat after browning the meat to keep the casserole from becoming oily.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. It often tastes better the next day after the flavors meld together. For longer storage, freeze the casserole wrapped tightly in plastic wrap and foil or in freezer-safe containers for up to 3 months. Reheat refrigerated portions at 350°F for 20-25 minutes, or frozen portions for 45-50 minutes. You can also microwave individual servings for 2-3 minutes, stirring halfway through. To refresh the cheese topping, broil briefly for a bubbly finish.

FAQs

What type of ground beef is best for this casserole?

Ground beef with 85% lean and 15% fat is ideal because it offers good flavor without excessive grease. You can use leaner options like 90/10 but may want to add olive oil to keep the casserole moist. Always drain excess fat after browning to prevent a greasy dish.

Can I use other types of pasta in this recipe?

Yes, any short pasta such as rigatoni, ziti, rotini, or elbow macaroni works well. These shapes hold the sauce nicely and bake evenly in the casserole.