You know those nights, right? The ones where the clock is ticking, the kids are bouncing off the walls, and your brain feels like complete mush after a long day? I totally get it. That’s exactly how one evening went for me. After a super hectic day at the hospital, I was staring into my pantry, feeling that familiar “what on earth are we going to eat?” panic. But then, like a little spark of magic, I pulled out some ground beef, a few veggies, and grains, and whipped up this incredible Ground Beef Casserole. It was so good, so satisfying, and surprisingly fast. Watching my kids devour it and actually ask for seconds was the sweetest reward. It reminded me that even on the craziest days, a simple, wholesome meal like this can bring everyone together. As a Gluten-Free Nutritionist and Family Meal Planning Expert, I live to find those kinds of recipes!
Why You’ll Love This Ground Beef Casserole
Seriously, this Ground Beef Casserole is a lifesaver on busy weeknights! Here’s why it’s become a fast family fave:
- Super Speedy: From start to finish, it’s on the table in under an hour. Perfect when hunger strikes FAST!
- Effortlessly Easy: Few complicated steps here, folks. Just a little chopping and browning, then the oven does the rest.
- Crowd-Pleasing Flavor: It’s got that hearty, savory taste that even the pickiest eaters will gobble up.
- Family-Friendly AND Nutritious: Packed with protein and balanced flavors, it’s a meal you can feel good about serving.
Gather Your Ingredients for Ground Beef Casserole
Get ready to whip up something delicious! Here’s exactly what you’ll need to make this amazing Ground Beef Casserole. Don’t worry, it’s all pretty standard stuff!
- 16 ounces penne pasta – you want it perfectly al dente, so don’t overcook it!
- 1 tablespoon olive oil – just a little to get things started.
- 1 pound lean ground beef – I like lean so it’s not too greasy, but you do you!
- 1 large onion, diced – it adds such a great flavor base.
- 2 teaspoons Italian seasoning – for that classic savory goodness.
- ½ teaspoon salt – to bring out all the flavors.
- ½ teaspoon pepper – just a little kick.
- 2 cloves garlic, minced – fresh garlic is always best!
- One 25-ounce jar marinara sauce – use your favorite store-bought or your own homemade, whatever works!
- ¼ cup fresh basil, torn – a little goes a long way for that fresh finish, plus more for garnishing later!
- 1 ½ cups shredded mozzarella cheese – because cheese makes everything better, right?
Step-by-Step Guide to Making Your Ground Beef Casserole
Alright, let’s get this delicious Ground Beef Casserole made! It’s honestly so straightforward, you’ll wonder why you haven’t made it every night.
- First things first, let’s get that oven preheating to 375°F (that’s 190°C). While it’s warming up, grab a big pot, fill it with water, add a good pinch of salt, and bring it to a rolling boil. Toss in your penne pasta and cook it until it’s just al dente – you know, tender but with a little bite. Before you drain it, carefully scoop out about half a cup of that starchy pasta water; it’s liquid gold for the sauce later! Drain the pasta and immediately transfer it right into your 9×13 baking dish.
- Now, let’s get busy with the good stuff! Heat up about a tablespoon of olive oil in a large, deep skillet over medium-high heat. Add your pound of ground beef and that diced onion. Sprinkle in your Italian seasoning, salt, and pepper. Give it all a good stir and let it cook, breaking up the beef with your spoon as you go, until it’s nicely browned and there’s no pink left. This usually takes about 10 minutes.
- Toss in those minced garlic cloves into the skillet and let them sizzle for just about a minute until they smell amazing. Now, pour in that jar of marinara sauce. Give it a good stir to mix everything together. Gently pour this savory meat sauce over the penne pasta already waiting in your baking dish. Add that reserved pasta water a little at a time, tossing everything gently, until the sauce looks glossy and coats the pasta just right. Oh, and stir in that lovely torn fresh basil! For more fantastic casserole ideas, check out this Ground Beef Casserole recipe.
- Now for the grand finale! Sprinkle that shredded mozzarella cheese all over the top, making sure to cover as much as possible. Pop the dish into your preheated oven and let it work its magic for about 15 minutes, or until that cheese is bubbly and golden brown. A quick garnish with a little more fresh basil right before serving, and voilà ! Your amazing Ground Beef Casserole is ready.
Prepare the Pasta and Oven
Cook the Ground Beef Mixture
Combine Sauce and Pasta
Bake and Garnish
Tips for the Best Ground Beef Casserole
You know, making a fantastic Ground Beef Casserole is all about a few little tricks that make a big difference! Don’t be afraid to really brown that ground beef – getting those little crispy bits adds so much flavor. Also, trust me on the Italian seasoning; it just brings everything together beautifully. And when you’re cooking the pasta, make sure it’s truly al dente because it’ll finish cooking in the oven. A sprinkle of fresh basil at the end? It’s like a little flavor party for your taste buds!
Ingredient Notes and Substitutions
So, about these ingredients for your yummy Ground Beef Casserole! While the recipe calls for penne, feel free to swap it out for rotini or even elbow macaroni if that’s what you have. For the marinara sauce, any good quality jarred sauce works wonders, or you can absolutely use your own homemade batch! If you’re feeling fancy, a sprinkle of Parmesan cheese along with the mozzarella adds an extra layer of yummy. And if you need to make this gluten-free? No problem! Just use your favorite gluten-free pasta – they work just as well!
Make-Ahead and Storage for Your Ground Beef Casserole
This Ground Beef Casserole is a fantastic make-ahead option for those super busy days! You can totally prep the whole thing, right up until you’re ready to bake it, cover it with foil, and pop it in the fridge for up to two days. When you’re ready to eat, just pop it in the oven (you might need to add a few extra minutes if it’s cold from the fridge!). Leftovers are a dream, too – they’ll keep nicely in an airtight container in the fridge for about 3 to 4 days. Just reheat them in the microwave or pop them back in the oven. Want to freeze it? No worries! Just store it in an airtight container for up to 3 months. When you’re ready to bake from frozen, just add an extra 20 minutes to the total bake time. Easy peasy!
Frequently Asked Questions about Ground Beef Casserole
Got questions about whipping up this yummy Ground Beef Casserole? I’ve got answers!
Can I make this Ground Beef Casserole gluten-free?
Absolutely! Since I specialize in gluten-free nutrition, I often make this myself. Just swap out the regular penne pasta for your favorite gluten-free version and double-check that your marinara sauce is gluten-free. Easy peasy!
What kind of ground beef is best?
I really recommend using lean ground beef, like 90/10, for this recipe. It gives you that great beefy flavor without being overly greasy when it all comes together in the casserole. It just works perfectly!
How do I prevent the pasta from becoming mushy?
The trick here is to cook your penne pasta until it’s just *al dente* – meaning it still has a little bite to it. It will finish cooking in the oven. Also, don’t forget to reserve that pasta water; adding a little bit of it to the sauce helps everything meld together beautifully without making the pasta soft and sad.
Nutritional Information for This Ground Beef Casserole
Now, I know everyone wants to know what’s going into their bellies! This Ground Beef Casserole is pretty darn good for you, loaded with protein and all those good things. Keep in mind, these numbers are just estimates, they can change a little depending on the exact brands and ingredients you use, but it gives you a good idea!
Share Your Ground Beef Casserole Creations!
I just love hearing from you all! If you make this super yummy Ground Beef Casserole, please let me know what you think in the comments below. I’d also love to see your pictures, so tag me on social media if you share them! Happy cooking!
Ground Beef Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook it until it is al dente, following the package directions. Drain the pasta, reserve ½ cup of the pasta water, and transfer the drained pasta to a 9×13 baking dish.
- In a large, deep skillet over medium-high heat, warm the olive oil. Add the ground beef and diced onion. Season with Italian seasoning, salt, and pepper. Cook the ground beef and onion mixture, breaking up the beef into smaller pieces with a wooden spoon until it is browned, about 10 minutes.
- Add the minced garlic to the skillet and cook until fragrant, about 1 more minute. Stir in the marinara sauce and torn basil. Transfer this sauce mixture on top of the pasta in the baking dish and toss gently to combine everything. Add as much of the reserved pasta water as you like until the sauce looks glossy.
- Sprinkle the shredded mozzarella cheese evenly over the top. Bake in the preheated oven until the cheese is lightly golden, about 15 minutes. Garnish with fresh basil and serve immediately.
Nutrition
Notes
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Gluten-Free Nutritionist & Family Meal Planning Expert
Working as a pediatric dietitian at Children’s Hospital of Denver, I kept meeting families overwhelmed by managing their children’s celiac disease. Parents stressed, kids frustrated, everyone eating bland boxed “gluten-free” products.
That’s when I realized my calling: creating practical, balanced gluten-free solutions for real families with busy schedules. I’ve developed 375+ family-friendly recipes focusing on lunch boxes, after-school snacks, and make-ahead dinners that actually work.
My meal planning system was featured in Parents Magazine, and I presented research at the Rocky Mountain Pediatric Nutrition Conference. My evidence-based approach ensures recipes meet both taste and health standards—families need solutions that work in the real world, not just perfect test kitchens.