Cheesy Baked Pasta Casserole with Meat Sauce
Comforting one-dish pasta bake featuring ground beef, colorful peppers, and creamy rotini topped with stretchy mozzarella cheese. Perfect for family dinners and meal prep with minimal cleanup required.
Equipment
- 1 | Large Skillet | for browning meat |
- 1 | Pot | for boiling pasta
- 1 | 9x13 Baking Dish | greased |
- 1 | Spatula | for stirring
- 1 | Colander | for draining pasta
Ingredients
- 1 | lb | ground beef | |
- 1 | | red bell pepper | diced |
- 1 | | green bell pepper | diced |
- 12 | oz | rotini pasta | |
- 2 | cups | marinara sauce | |
- 3 | cups | shredded mozzarella | |
- 1 | cup | heavy cream | |
- 2 | tbsp | olive oil | |
- 1 | tsp | salt | |
- 0.5 | tsp | black pepper | |
Instructions
- Heat olive oil in large skillet over medium-high heat.
- Brown ground beef thoroughly, breaking apart with spatula.
- Add diced peppers and cook 5 minutes until softened.
- Boil rotini pasta according to package directions until al dente.
- Drain pasta and place in greased 9x13 baking dish.
- Pour heavy cream over pasta and stir to coat evenly.
- Layer meat mixture over pasta, then spoon marinara sauce on top.
- Sprinkle mozzarella cheese evenly over entire surface.
- Bake at 375°F for 25 minutes until golden and bubbly.
- Rest 5 minutes before serving.
- Tip: Do not overcook pasta initially as it continues cooking during baking.
- Tip: Use freshly shredded mozzarella for best melting and stretching results.
Notes
Store leftovers in airtight container refrigerated up to 4 days
Freeze unbaked casserole up to 3 months; thaw before baking
Substitute ground turkey for lighter version without losing flavor
Let rest before cutting to prevent layers from sliding apart
Freeze unbaked casserole up to 3 months; thaw before baking
Substitute ground turkey for lighter version without losing flavor
Let rest before cutting to prevent layers from sliding apart