Easy Cheesy Hamburger Pasta Casserole
This Cheesy Hamburger Pasta Casserole is the ultimate comfort food. It's hearty, incredibly cheesy, and surprisingly easy to make in just one pot from stovetop to oven. Perfect for busy weeknights, family dinners, or bringing to a potluck.
Equipment
- Large oven-safe pot or Dutch oven
Ingredients
- 1 lb ground beef 80/20 recommended; drain fat
- 1 onion chopped
- 2 cloves garlic minced
- 1 can tomato sauce 15 ounce
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 cup beef broth
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz elbow macaroni uncooked
- 2 cups shredded cheddar cheese sharp or mild
- 1/2 cup sour cream optional, for extra creaminess
- Fresh chopped parsley optional, for garnish
Instructions
- Step 1: Get Your Oven Ready: Preheat your oven to 375°F (190°C). Make sure you have a large pot or Dutch oven that's safe for both the stove and the oven.
- Step 2: Brown the Beef: Place your large oven-safe pot or Dutch oven on the stove over medium-high heat. Add the ground beef. Use a spoon to break it up as it cooks until it's all browned nicely. Once it's cooked through, carefully tilt the pot and drain off any excess grease.
- Step 3: Add Aromatics: Toss in the chopped onion with the browned beef. Cook for about 5-7 minutes, stirring occasionally, until the onion is nice and soft and translucent. Now, stir in the minced garlic and cook for just 1 minute more, being careful not to burn it.
- Step 4: Build the Sauce: Pour in the can of tomato sauce, the undrained diced tomatoes, and the beef broth. Stir in the Italian seasoning, salt, and pepper. Give it all a good mix and bring this beautiful sauce mixture to a gentle simmer.
- Step 5: Pasta Time! Add your uncooked elbow macaroni directly into the simmering sauce. Stir really well, making sure all the pasta is completely submerged in the liquid. This is key to getting it to cook through properly in the oven.
- Step 6: Stir in the Creaminess (Optional): If you're using sour cream, now's the time! Remove the pot from the heat and stir in the sour cream until it's completely combined and the sauce looks extra creamy.
- Step 7: Cheesy Goodness: Take the pot off the heat and stir in 1 1/2 cups of the shredded cheddar cheese. Stir until all that cheese is melted and creates a wonderfully thick, cheesy sauce coating the pasta.
- Step 8: Top it Off: Smooth the top of the casserole mixture in the pot. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. This is going to create that irresistible golden crust!
- Step 9: Into the Oven: Cover the pot tightly with a lid or aluminum foil. Carefully place the pot in your preheated oven. Bake for 20 minutes. This initial covered time helps the pasta cook evenly in the sauce.
- Step 10: Uncover and Bake: After 20 minutes, remove the lid or foil. Pop it back in the oven for an additional 10-15 minutes. You'll know it's ready when the pasta is tender, the sauce is bubbly around the edges, and the cheese on top is perfectly melted and golden brown.
- Step 11: Rest and Garnish: Let it rest for just a few minutes before serving. This helps the sauce settle and makes it easier to serve. If you like, sprinkle some fresh chopped parsley over the top for a pop of color and freshness.
Notes
Substitutions: Swap ground beef for ground turkey or chicken. Add diced bell peppers, mushrooms, or shredded carrots with the onion. Use a different cheese like Monterey Jack or Colby-Jack. Use other small pasta shapes like rotini or penne.
Tips for Success: Don't skip draining the ground beef fat. Ensure uncooked pasta is fully submerged in sauce before baking. Watch the casserole during the uncovered bake time; goal is bubbly sauce and golden cheese, with tender pasta. Resting after baking helps the sauce thicken.
Make Ahead: Brown meat and make sauce (Steps 1-4) up to 2-3 days ahead, store in the fridge. Reheat gently, add pasta (Step 5), and continue. Or assemble the entire casserole (with uncooked pasta), cover, and refrigerate up to 24 hours. Add 10-15 mins to covered bake time if baking cold.
Storage: Store cooled leftovers in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave or a larger amount covered in a 350°F oven, adding a splash of liquid if dry.
Freezing: Freeze cooked and cooled leftovers in an airtight container for 2-3 months. Thaw overnight in the fridge and reheat.
Troubleshooting: If pasta is hard after baking, it may not have been fully submerged initially or oven temperature was low. Add a splash more broth, cover, and bake longer.