One-Pot Cheesy Beef Pasta Casserole Recipe

There are some weeknights when the thought of juggling multiple pots and pans feels utterly exhausting. You know the ones – homework help needed, laundry piling up, everyone’s hungry now. On nights like those, discovering a truly delicious, satisfying meal that comes together in a single pot feels like striking gold. This One-Pot Cheesy Beef Pasta Casserole recipe became that gold standard in my household. The first time I made it, skepticism hung in the air (“Pasta… cooked in the pot with everything else?”). But the aroma of savory beef, simmering tomatoes, and melting cheese quickly won everyone over. By the time I scooped out thick, cheesy, pasta-laden portions, silence descended – the good kind, punctuated only by contented chewing. It was an instant hit. The rich, meaty sauce clings perfectly to the pasta, every bite is loaded with gooey cheese, and the best part? Minimal cleanup! It’s hearty, comforting, and has earned a permanent spot in our family’s meal rotation for its unbeatable combination of flavor and convenience. It truly tastes like a baked casserole but without the extra baking step.

One-Pot Cheesy Beef Pasta Casserole: Ingredients

This recipe relies on pantry staples and readily available ingredients for maximum convenience. Here’s what you’ll need to create this comforting dish (aiming for approximately 6 generous servings):

• Olive Oil: 1 tablespoon (for sautéing)
• Lean Ground Beef: 1.5 lbs (85/15 or 90/10 recommended to minimize excess grease)
• Yellow Onion: 1 medium, finely chopped (about 1 cup)
• Garlic: 3-4 cloves, minced (about 1 tablespoon)
• Italian Seasoning: 1 tablespoon (dried blend typically containing oregano, basil, thyme, rosemary)
• Salt: 1 teaspoon (adjust to taste, considering broth and cheese saltiness)
• Black Pepper: 1/2 teaspoon, freshly ground (adjust to taste)
• Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, for a touch of heat)
• Crushed Tomatoes: 1 can (28 ounces) – Good quality tomatoes make a difference!
• Beef Broth: 3 cups (low sodium preferred, allows better control over saltiness)
• Uncooked Pasta: 12 ounces of a sturdy shape like rotini, penne, medium shells, or cavatappi (avoid delicate shapes like angel hair)
• Shredded Cheese: 3 cups, divided (A mix works beautifully! Try 1.5 cups sharp cheddar and 1.5 cups mozzarella. Monterey Jack or Colby are also great options.)
• Fresh Parsley: 2 tablespoons, chopped (optional, for garnish)

Step-by-Step Instructions for Your Cheesy Pasta Delight

Follow these simple steps to achieve one-pot perfection. Remember to use a large pot or Dutch oven (at least 5-6 quarts) with a tight-fitting lid.

1. Brown the Beef: Place your large pot or Dutch oven over medium-high heat. Add the olive oil and let it heat for a moment. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is fully browned (about 5-7 minutes).
2. Drain (If Necessary) and Sauté Aromatics: If using ground beef with higher fat content, carefully tilt the pot and spoon out most of the excess grease, leaving about a tablespoon behind for flavor. Add the chopped yellow onion to the pot with the beef. Sauté for 3-4 minutes, stirring frequently, until the onion begins to soften and become translucent.
3. Add Flavor Base: Stir in the minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
4. Incorporate Liquids and Tomatoes: Pour in the beef broth, scraping the bottom of the pot with your spoon to loosen any browned bits (this adds great flavor!). Stir in the can of crushed tomatoes. Bring the mixture to a gentle simmer.
5. Add Pasta and Simmer: Add the uncooked pasta directly into the simmering liquid. Stir well to ensure the pasta is mostly submerged. If needed, gently press the pasta down.
6. Cook Until Tender: Bring the mixture back to a simmer. Once simmering, reduce the heat to medium-low, cover the pot tightly with the lid, and let it cook. Stir occasionally (every 4-5 minutes) to prevent sticking and ensure even cooking. Cook for the time indicated on your pasta package for al dente, typically around 12-18 minutes depending on the shape. Check a piece of pasta for doneness towards the end of the cooking time. If the mixture seems too dry during cooking, add an extra splash (1/4 cup) of beef broth or water. You want a saucy consistency, not dry, but not soupy either.
7. Get Cheesy: Once the pasta is tender, turn off the heat. Remove the lid. Add 2 cups of the shredded cheese to the pot. Stir gently until the cheese is melted and well incorporated, creating a gooey, cheesy sauce throughout the pasta and beef mixture.
8. Final Melt & Rest: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the pasta. Place the lid back on the pot (off the heat) for about 3-5 minutes, or until the top layer of cheese is fully melted and delicious-looking. Alternatively, if your pot is oven-safe, you can place it under the broiler for 1-2 minutes for a bubbly, golden-brown top (watch closely to prevent burning!).
9. Garnish and Serve: Remove the lid. Sprinkle with fresh chopped parsley, if desired, for a pop of color and freshness. Let the casserole rest for a few minutes before serving; this allows the sauce to thicken slightly.

Nutrition Facts (Estimated)

• Servings: Approximately 6 generous servings
• Calories Per Serving: Approximately 650-750 kcal (This is an estimate and can vary significantly based on the specific ingredients used, particularly the fat content of the beef and the types/amount of cheese.)

Disclaimer: Nutritional information is calculated using standard databases and is an estimate only. Actual values may vary based on ingredient brands, specific preparations, and portion sizes.

Preparation and Cook Time

This recipe is designed for efficiency, perfect for busy schedules:

• Preparation Time: 15 minutes (includes chopping onion/garlic, measuring ingredients)
• Cook Time: 35-40 minutes (includes browning beef, simmering pasta, melting cheese)
• Total Time: Approximately 50-55 minutes from start to finish

How to Serve Your One-Pot Masterpiece

This cheesy beef pasta casserole is a hearty meal on its own, but here are some ideas to round it out and enhance the experience:

• Serve it Hot: This dish is best enjoyed immediately while the cheese is perfectly gooey and melted. Serve directly from the pot or portioned onto plates or into bowls.
• Garnishes:
  • A sprinkle of fresh chopped parsley adds freshness and color.
  • A dash of red pepper flakes for those who like extra heat.
  • A dollop of ricotta cheese or a drizzle of heavy cream before serving for extra richness (optional).
  • A grating of Parmesan cheese over the top adds a salty, nutty finish.
• Simple Sides:
  • Garlic Bread or Crusty Bread: Perfect for soaking up any extra delicious sauce. Toasted baguette slices work well too.
  • Simple Green Salad: A crisp salad with a light vinaigrette (like a simple lemon or balsamic dressing) provides a refreshing contrast to the richness of the casserole. Think mixed greens, cucumber, and cherry tomatoes.
  • Steamed or Roasted Vegetables: Broccoli, green beans, asparagus, or roasted Brussels sprouts add nutrients and balance the meal.
• Presentation: Scoop generous portions, ensuring everyone gets a good mix of pasta, beef, and that glorious cheesy topping.

Additional Tips for Success

Make this recipe even better or adapt it to your needs with these handy tips:

1. Cheese Choices Matter: Don’t be afraid to experiment! While cheddar and mozzarella are classics, try adding some Provolone for sharpness, Monterey Jack for ultimate meltiness, or even a bit of smoked Gouda for a unique flavor dimension. For an extra creamy texture, stir in 2-4 ounces of softened cream cheese along with the shredded cheese in step 7. Always shred your own cheese from a block if possible – pre-shredded cheeses often contain anti-caking agents that can affect meltability and texture.
2. Veggie Power-Up: Boost the nutritional value and flavor by adding more vegetables. Sauté diced bell peppers (any color) along with the onions. Stir in sliced mushrooms during the last 5 minutes of browning the beef. You can even wilt in a few handfuls of fresh spinach during the last couple of minutes of pasta cooking – just stir it in until it softens. Peas or corn can also be added near the end of the cooking time.
3. Control the Spice: Adjust the heat level easily. Omit the red pepper flakes entirely for a mild dish. For more significant heat, add a pinch more red pepper flakes, use hot Italian sausage instead of (or in addition to) some of the ground beef, or add a finely diced jalapeño along with the onions.
4. Make-Ahead & Storage Savvy: While best fresh, leftovers are fantastic! Store cooled casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen it up, or reheat portions in the microwave. You can freeze this casserole, though the pasta texture might soften slightly upon thawing. Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
5. Pasta Selection is Key: Choose a pasta shape that has ridges or curves to hold onto the rich sauce, like rotini, penne, cavatappi, fusilli, or medium shells. Avoid long, thin strands like spaghetti or angel hair, as they don’t work as well in this one-pot method and can clump together or break easily. Ensure you don’t overcook the pasta – check it at the lower end of the package time, as it will continue to soften slightly as it rests.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this One-Pot Cheesy Beef Pasta Casserole:

1. Q: Can I use a different type of meat?
   • A: Absolutely! This recipe is very adaptable. You can substitute ground turkey, ground chicken, or ground Italian sausage (mild or hot) for the ground beef. If using sausage, you might want to adjust the salt and seasonings, as sausage often comes pre-seasoned. Plant-based ground crumbles can also work for a vegetarian version, though you might need to add a bit more olive oil for cooking and potentially adjust seasonings for depth of flavor; consider adding a splash of soy sauce or Worcestershire sauce (check if vegetarian) for umami.
2. Q: How can I make this recipe gluten-free?
   • A: Easily! Simply substitute your favorite gluten-free pasta shape (corn-based, rice-based, or lentil-based sturdy shapes work well). Keep in mind that gluten-free pastas can cook differently and sometimes absorb more liquid. Follow the package directions for cooking time, checking for doneness frequently. You may need to add an extra 1/4 to 1/2 cup of broth during the simmering process if the mixture seems too dry. Also, ensure your beef broth brand is certified gluten-free if needed.
3. Q: My casserole seems a bit dry/thick after cooking. How can I fix it?
   • A: This can happen if the pasta absorbed more liquid than expected or if the heat was slightly too high causing excess evaporation. Don’t worry! Simply stir in a little extra beef broth, water, or even a splash of milk or cream (1/4 cup at a time) over low heat until you reach your desired saucy consistency. Remember it will thicken slightly as it rests.
4. Q: Can I prepare parts of this recipe ahead of time?
   • A: Yes, you can do some prep work in advance to save time on a busy night. You can chop the onion and garlic and store them in an airtight container in the refrigerator for a day or two. You can also brown the ground beef with the onions and garlic (steps 1-3), let it cool completely, and store it in the refrigerator for up to 2 days. When ready to cook, simply return the beef mixture to the pot, reheat it gently, and then proceed with adding the liquids and pasta (step 4 onwards).
5. Q: What if I don’t have Italian seasoning?
   • A: No problem! You can make your own quick blend using common dried herbs. A good starting point is a mix of: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, and optionally 1/4 teaspoon dried rosemary. Adjust the ratios based on your preference. Even just using oregano and basil will provide a good Italian-inspired flavor profile.