A quick and easy pasta bake dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce. This is such a delicious recipe, and very easy to make too. If you're looking for a convenient way to prepare dinner, then look no further!

Easy Pasta Bake. A quick and easy dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce.

All you need to do is have the ingredients to hand, and I expect many of you will have the ingredients listed below in your freezer and store cupboards. 

This pasta bake is cooked together in the same pan, so you only have one item to wash up at the end, and it's great for feeding a crowd too.

It's pure comfort food, and flexible so you can add your favorite cheese and herbs, you can use ground beef, pork, turkey or soy meat, and even add a few vegetables if you wish! 

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Easy Pasta Bake. A quick and easy dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce.

This dinner is very filling, so if you have hungry tummies to feed, for example, any teenagers who always seem to be hungry, or big eaters, this will most certainly fill them up! 

As far as budget goes, if you don't have too much money to spend on food, then you can always bulk this recipe out by adding more pasta and less meat or add some vegetables such as corn, peas, zucchini etc. 

This delicious recipe has been generously shared by one of our Lovefoodies supporters, Sharon Jackson.

Sharon is always cooking up something tasty, and here we have a Simple Pasta Bake recipe, which allows you to add extra flavors if you wish, or keep it simple.

Whatever you decide, it will always be tasty!

Easy Pasta Bake. A quick and easy dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce.

Recipe by Sharon Jackson

Prep Time

5 minutes

Cook Time

20 -25 minutes

Yield

4 Persons

Ingredients

1 lb / 450 g Ground beef
1 Medium Onion
1 Green Pepper
2 cups/ 285 g macaroni, spaghetti etc cooked (leftovers) or uncooked
2 cups / 470 ml Water
15 oz can Diced tomatoes
1 or 2 cans (15 oz each)  Tomato Sauce
2 tablespoons Sugar
2 Teaspoons Salt
2 cloves of garlic minced
Italian Seasoning, dried parsley. (any of your favourite herbs will go nice)
Pepper to taste.
Grated cheese for the topping.

Instructions

1. In a pan, brown the meat, onion, and pepper, and add the garlic, and other flavorings.

2. Then drain away the fat.

Add the remaining ingredients and pour into a lightly greased 9x13 casserole dish, or a similar size dish to hold all the ingredients.

Top with cheese.

3. Bake 350 F / 180 C / Gas 4 oven, 20-25 minutes.

Sharon's Tips:
I never make this the same way, I may add a little garlic powder, other times I may add a little chili pepper.

As always, I just do whatever suits me at the moment!

You can add extras, such as chopped zucchini, some other spices you like, or just see what you have in your fridge that you can use up.

It's really easy and you make it all in one pan.

We'd love to hear from you and what you thought of our pasta bake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Easy Pasta Bake. A quick and easy dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce.
Easy Pasta Bake. A quick and easy dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce.

Recipe Card

Easy Pasta Bake. A quick and easy dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce.

Easy Pasta Bake

Yield: 4 Persons
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Easy Pasta Bake.
A quick and easy dinner, loaded with cheese, ground beef, pasta and baked in a delicious tomato sauce.

Ingredients

  • 1 lb / 450 g Ground beef
  • 1 Medium Onion
  • 1 Green Pepper
  • 2 cups / 285 g macaroni, spaghetti etc cooked (leftovers) or uncooked
  • 2 cups / 470 ml Water
  • 15 oz can Diced tomatoes
  • 1 oz or 2 cans tomato sauce, 15 each
  • 2 tablespoons Sugar
  • 2 Teaspoons Salt
  • 2 cloves of garlic minced
  • Italian Seasoning, dried parsley. (any of your favourite herbs will go nice)
  • Pepper to taste.
  • Grated cheese for the topping.

Instructions

  1. In a pan, brown the meat, onion and pepper, and add the garlic, and other flavourings.
  2. Then drain away the fat.
  3. Add the remaining ingredients and pour into a lightly greased 9x13 casserole dish, or a similar size dish to hold all the ingredients.
  4. Top with cheese.
  5. Bake 350 F / 180 C / Gas 4 oven, 20-25 minutes

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 107mgSodium: 2506mgCarbohydrates: 62gFiber: 9gSugar: 21gProtein: 43g

Nutrition information isn’t always accurate

Delicious Pasta Recipes

Here's a great selection of delicious pasta recipes for you to enjoy!

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18 thoughts shared

  1. This is my go to recipe but I use Frozen chicken breast, always uncooked pasta. I cover the casserole, then cook for an hour.. the oven does the rest! Delicious.. I am looking to have casseroles ready to go into the oven during Christmas with house guests Nobody ones to cook.. so last year, I froze breakfast, dinner and supper casserole.. Slides were big last year.. I will be making this pasta bakeup and freezing it uncooked .. Have no idea why people are finding uncooked pasta gummy, the only way to go! I find the precooked pasta horror tasting and gummy! I have made casserole of lasagne for years using uncooked pasta and it is great!

  2. I made this for dinner. The noodles did come out gummy. I baked it an additional 15 minutes and they were better, but not wonderful. I would definitely recommend purchasing the no-boil noodles next time. The flavor of this was awesome though!

    1. Hi Ann, sorry for the confusion. The cans are 15 oz each. I’ve updated the recipe so it is clearer!
      Please enjoy and have a lovely weekend :)

    1. Hi Brody’s mom,
      Thanks for writing in. I haven’t heard this happen before, but the only thing I can think which could cause a ‘gummy’ consistency is the starch which comes off the pasta. It shouldn’t happen when using raw pasta, if cooked, did you discard the water it was cooked in, and not used that as part of the water ingredients in the recipe? I say this because when pasta boils in water, it releases a lot of starch which can sometimes give you a glue like feel to it.
      Please do let me know how you prepared the pasta and maybe I can help further.
      It certainly is a very nice recipe and popular with everyone who has made it, so I would like to make sure you can try it again, without that gummy-ness you describe!

    1. Hi Jen, This recipe is just perfect for working people as it’s so easy and quick. I am sure you will really enjoy it, and don’t forget, you can add extras too if you like. (I’m a sucker for adding mushrooms in mine!)
      Have a good day at work and enjoy your dinner!

  3. I’ve made this a few times since I first posted here, and each time a bit differently. I found I like using uncooked rigatoni pasta the best. When using spaghetti uncooked it’s a bit harder to spread evenly. I used a jar of spaghetti sauce in place of the tomato sauce along with Italian seasoned diced tomatoes, and this seemed to be the magic one for my guys at home. They raved and asked for more. Sprinkle some mozzarella or Italian seasoned shredded cheese for the last 10 minutes and it is divine! Just love the simplicity of this dish!

    1. You know Mary Ann, that’s what I love so much about this dish, is the many many ways you can change it to suit whatever mood you’re in! I’m sure when you make it again you’ll think up some more lovely flavours too! We’ve also had some use herby pasta which was a hit, so the possibilities are certainly as endless as your imagination! Thanks for sharing your ideas for the recipe. We love to inspire each other here! Happy cooking!

  4. Just wondering since the recipe says either cooked or uncooked pasta, wouldn’t it make a difference with the amount of liquid used? Uncooked is going to really absorb more of what you put in, right? I love the idea of using uncooked because that’s one less dirty pan to wash! Regardless, I’m going to try this tonight I think!

    1. Hi Mary Ann, you are right with the absorption levels, and yes, I would add less liquid if adding to cooked pasta. I’ve only ever made this myself using raw pasta, as like you, it’s one less pan to wash!!!