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Loaded Beef & Three-Cheese Pasta Casserole

This Loaded Beef & Three-Cheese Pasta Casserole is hearty, cheesy, and perfect for cozy weeknight dinners with family and friends.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 12 ounces pasta penne or rigatoni work best
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color you like)
  • 2 cups marinara sauce choose a good-quality brand or homemade
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup cooked turkey bacon chopped
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions

  • Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package instructions until al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through. Drain any excess fat.
  • Stir Italian seasoning, salt, and black pepper into the beef mixture. Pour in the marinara sauce and simmer for 5 minutes, allowing the flavors to meld.
  • In a large mixing bowl, combine the cooked pasta with the beef and marinara mixture. Add the ricotta, mozzarella, cheddar, and half of the Parmesan cheese. Gently fold everything together until well combined.
  • Preheat your oven to 375°F (190°C). Lightly grease your baking dish and pour in the pasta mixture. Sprinkle the cooked turkey bacon evenly over the top, then finish with the remaining Parmesan cheese.
  • Cover the casserole loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese on top is bubbly and golden brown.
  • Remove from the oven and let it sit for 5 minutes. Sprinkle fresh chopped parsley on top before serving to add a burst of color and freshness.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Baking dish (9x13 inch)
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Aluminum Foil

Notes

  • Don’t overcook the pasta; al dente texture holds up better when baked.
  • Use freshly grated Parmesan for a sharper, more vibrant flavor.
  • Let the casserole rest after baking for easier slicing and serving.
  • Freeze the casserole before or after baking for up to 2 months; thaw overnight before reheating.
  • Try adding seasonal vegetables like roasted butternut squash or fresh peas for variety.