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Homestyle Beef and Pasta Bake

Prep 15 min Cook 35 min Difficulty 2/5

Hearty beef pasta bake with eggs, cheddar, and vegetables; easy weeknight dish

Why this recipe works

This homestyle beef and pasta bake is a comforting weeknight dish that feeds the family. It’s practical for busy households and scales well for leftovers.

Search intent: homestyle beef and pasta bake recipe
  • beef pasta bake
  • homestyle casserole
  • oven baked pasta
  • meat and pasta with cheese
  • family weeknight dinner
  • beef and vegetables bake
  • kid-friendly casserole

Key takeaways

One-pan prep for the main components.
Eggy cheese topping helps set the bake.
Keep leftovers safely refrigerated for quick future meals.

Recipe guide

This homestyle beef and pasta bake is a comforting weeknight dish that feeds the family. It’s practical for busy households and scales well for leftovers.

A reliable, cozy dinner that makes weeknights simpler.

  • One-pan prep for the main components.
  • Eggy cheese topping helps set the bake.
  • Keep leftovers safely refrigerated for quick future meals.

Ingredients (scaled)

Ground beef: 1 lb (note: original list had multiple repeats; use 1 lb total). Onions: 1 medium, diced. Garlic: 2 cloves, minced. Tomato sauce: 1 cup. Diced tomatoes: 1 cup. Worcestershire sauce: 1 tbsp. Dried oregano: 1 tsp. Salt: 1/2 tsp. Black pepper: 1/4 tsp. Elbow macaroni: 8 oz, cooked and drained. Frozen mixed vegetables: 1 cup, thawed. Eggs: 3 large. Milk: 1/2 cup. Cheddar cheese: 1 1/2 cups shredded (divided). Breadcrumbs: 1/4 cup.

Prep and bake steps

Preheat to 375°F (190°C). Brown beef in skillet; drain fat. Add onion and garlic; cook until softened. Stir in tomato sauce, diced tomatoes, Worcestershire, oregano, salt, pepper; simmer 5 minutes. Whisk eggs, milk, and 1 cup cheddar. Combine pasta and vegetables in a baking dish; top with beef mixture. Pour egg-cheese mixture over; press to settle. Top with remaining cheddar and breadcrumbs. Bake 25–30 minutes until set and golden; rest 5 minutes.

Serving and tips

Let stand briefly before serving. For a lighter version, use turkey or add more vegetables. Meal prep: refrigerate leftovers up to 3 days; freeze individual portions for later.

Ingredients

  • 1 lb ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup tomato sauce
  • 1 cup diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz elbow macaroni cooked and drained
  • 1 cup frozen mixed vegetables thawed
  • 3 large eggs
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese divided
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook ground beef in a large skillet over medium heat until browned; drain excess fat.
  3. Add diced onion and minced garlic to the beef and sauté until softened.
  4. Stir in tomato sauce, diced tomatoes, Worcestershire sauce, dried oregano, salt, and pepper; simmer 5 minutes.
  5. Whisk eggs, milk, and shredded cheddar in a bowl until combined.
  6. Toss frozen mixed vegetables with cooked elbow macaroni and pour into a 9x7-inch baking dish.
  7. Spread the beef mixture evenly over the pasta and vegetables.
  8. Pour the egg-cheese mixture over the beef and pasta, pressing gently to settle.
  9. Sprinkle remaining cheddar and breadcrumbs evenly on top.
  10. Bake until set and golden, about 25–30 minutes; let rest 5 minutes before serving.

FAQs

Can I substitute ground beef with turkey? Yes, use lean ground turkey and adjust cooking time as needed.
Can I prepare this ahead of time? Prepare ingredients, assemble, refrigerate up to 24 hours, then bake longer to set.
How to freeze leftovers? Cool, portion, wrap well, freeze up to 3 months; thaw before reheating.