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Beef and Potato Pasta Bake

Prep 20 min Cook 40 min Difficulty 3/5

Easy beef and potato pasta bake—comforting, 60-minute one-dish meal with pantry staples. Serves 4.

Why this recipe works

This Beef and Potato Pasta Bake combines browned beef, canned tomatoes, penne (or rigatoni) and tender potato for a filling one-dish meal. It suits cooks looking for a straightforward, family-friendly dinner that uses pantry staples. Prep is about 20 minutes and total cook time is 40 minutes; difficulty is moderate (3/5).

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Key takeaways

Uses basic ingredients for a hearty, budget-friendly meal.
Par-cook pasta and potatoes so texture stays firm after baking.
Assemble, top with cheese, and bake 20 minutes until golden.

Recipe guide

This Beef and Potato Pasta Bake combines browned beef, canned tomatoes, penne (or rigatoni) and tender potato for a filling one-dish meal. It suits cooks looking for a straightforward, family-friendly dinner that uses pantry staples. Prep is about 20 minutes and total cook time is 40 minutes; difficulty is moderate (3/5).

A simple, one-dish pasta bake that combines beef, potatoes and tomatoes for hearty weeknight dinner.

  • Uses basic ingredients for a hearty, budget-friendly meal.
  • Par-cook pasta and potatoes so texture stays firm after baking.
  • Assemble, top with cheese, and bake 20 minutes until golden.

Ingredients & Prep

Ingredients: 2 tbsp olive oil, 500 g beef mince, 2 medium potatoes (peeled and diced ~1.5 cm), 250 g pasta (penne or rigatoni), 400 g canned tomatoes, 1 tsp salt, ½ tsp black pepper, 1 tsp dried oregano, 50 g grated cheese. Prep: Preheat oven to 200°C (400°F). Bring a pot of salted water to a boil for potatoes and pasta.

Cooking Steps

1) Parboil potatoes 6–8 minutes until just tender; drain. 2) Cook pasta 2–3 minutes less than package time (reserve 120 ml pasta water) and drain. 3) Heat oil in a large pan, brown beef mince 6–8 minutes, seasoning with salt, pepper and oregano. 4) Add canned tomatoes, simmer 5 minutes; stir in a splash of reserved pasta water if sauce is thick. 5) Fold in parboiled potatoes and cooked pasta so everything is well coated.

Bake, Serve & Variations

Transfer mixture to a baking dish, scatter grated cheese over the top. Bake 18–22 minutes until cheese is golden and sauce bubbles. Let rest 5 minutes before serving. Variations: add chopped onion and garlic when browning meat, stir in spinach at the end, or swap cheddar for mozzarella. Store leftovers refrigerated up to 3 days and reheat in oven until hot.

Ingredients

  • 2 tbsp olive oil
  • 500 g beef mince
  • 2 medium potato
  • 250 g pasta (penne or rigatoni)
  • 400 g canned tomatoes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried oregano
  • 50 g grated cheese

Instructions

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FAQs

Should I cook the potatoes before baking? Yes—parboil the diced potatoes for 6–8 minutes so they finish tender in the oven without turning mushy.
Do I need to pre-cook the pasta? Use penne or rigatoni; cook pasta 2–3 minutes less than package directions (al dente) so it doesn’t overcook during baking.
How should I cook the beef mince? Yes—brown the mince well for better flavor, break it up while cooking and season it with salt, pepper and oregano before adding tomatoes.