Cheesy Beef And Pasta Bake Recipes

CHEESY PASTA BAKE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Preheat the oven 180°C/350°F/gas 4.
• Break the cauliflower and broccoli into florets.
• Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
• Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
• Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
• Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
• Transfer to a large, deep baking tray (60x40cm).
• Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
• Bake for 10 minutes or until golden and bubbling.

CHEESY BEEF & MACARONI CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook noodles for ¾ of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
• Meanwhile, brown beef, garlic & onion in a frying pan. Drain.
• Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Pour into a 9×13 casserole dish.
• Combine remaining cheeses & 1 tablespoon of parsley. Sprinkle on top of casserole. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!

CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large lasagna dish.
• Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
• In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
• Spread 1/2 meat sauce on bottom of pan.
• Spread 1/2 noodles on top of sauce.
• Top noodles with 1 cup mozza cheese.
• Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
• Spread over mozzeralla cheese.
• Top with remaining tomato sauce, noodles,and remaining mozza cheese.
• Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
• Return to oven to bake for another 10-15 mins, or until bubbly.

CHEESY PASTA BAKE

Steps:

• Heat oven 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.
• Drain pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
• Bake 25 to 30 min. or until heated through.

CHEESY BEEF AND BEAN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
• Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
• Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

CHEESY BEEF AND PASTA CASSEROLE

Steps:

• Preheat oven to 375F and spray a 9×13-inch casserole dish with cooking spray; set aside.
• Cook pasta according to package directions and drain.
• While the pasta is cooking, to a large Dutch oven, optionally add the olive oil (my beef was very lean and the oil was necessary), beef, onion, red pepper, and cook over medium-high heat until beef is cooked through and vegetables have softened; stir frequently and crumble the beef while it cooks; do not drain.
• Add the garlic, oregano, salt, pepper, and stir to combine. Cook for about 1 minute, or until garlic is fragrant.
• Add the cooked pasta to the beef mixture, add the marinara, and stir to combine and coat evenly.
• Add 1 1/2 cups cheese and stir to combine until the cheese has melted.
• Turn mixture out into the prepared baking dish and evenly sprinkle the remaining 1 1/2 cups cheese over the top.
• Bake for about 15 to 20 minutes, or until the cheese has melted on top.
• Optionally garnish with fresh herbs and serve immediately.

CHEESY ITALIAN BEEF BAKE

Steps:

• Heat oven to 375°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in pasta sauce.
• Mix cream cheese, sour cream, 1/2 cup of the Parmesan cheese and 1/4 teaspoon of the Italian seasoning in small bowl until smooth and creamy.
• Spoon half of the beef mixture (about 2 cups) into baking dish. Drop spoonfuls of cream cheese mixture evenly onto beef mixture. Spoon remaining beef mixture over cream cheese mixture.
• Stir 1 cup of the Parmesan cheese, the Bisquick mix and milk in medium bowl until blended. Pour over beef mixture.
• Bake uncovered 30 to 35 minutes or until light golden brown. Sprinkle with remaining 1/2 cup Parmesan cheese and 1/2 teaspoon Italian seasoning. Bake 5 minutes longer. Let stand at least 10 minutes before cutting.

CHEESY BEEF AND PASTA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with nonstick spray. In a large skillet, heat the oil over medium heat. Add the onion, zucchini, garlic and red pepper flakes-- cook, stirring, until the vegetables are softened-- about 5 minutes. Remove the vegetables to a bowl and set aside. Add the beef to the pan and cook, breaking it apart with a spatula, until browned- 8 to 10 minutes. Drain off any accumulated oil and discard. Add the cooked vegetables, penne and sauce to the pan and mix to combine. Spoon the pasta mixture into the prepared casserole dish. Sprinkle with cheese. Bake until the cheese is melted and the filling is hot and bubbly- 20 to 25 minutes. Sprinkle fresh basil on top and serve.

CHEESY GROUND BEEF PASTA SKILLET

Steps:

• Cook pasta according to al dente package directions less 1 minute. Reserve 1/2 cup pasta water. Drain pasta without rinsing.
• Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta (or plain) water. Simmer until meat is tender, about 8 to 10 minutes.
• Toss in pasta and 1 cup mozzarella. Top with remaining cheese and cover with lid. Garish with additional parsley.

CHEESY BEEF PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes. Bring to a boil. , Reduce heat; simmer, uncovered for 3 minutes. Stir in onions and cream cheese. Cook and stir until cream cheese is melted. Drain pasta; add to the beef mixture. Stir in the shredded cheeses and salt.

CHEESY BEEF AND PASTA BAKE

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Add macaroni, pasta sauce, 1/2 cup mozzarella and Parmesan; mix well.
• Spoon into 8-inch square baking dish.
• Bake 15 min. or until heated through. Top with remaining mozzarella; bake 3 to 4 min. or until melted.

CHEESY GROUND BEEF PASTA

Steps:

• Cook pasta according to package directions for 6-8 minutes.
• Preheat oven to 400 degrees.
• Heat a large skillet on medium high heat and then add in 2 tbsp. of olive oil.
• Sauté the peppers and mushrooms until tender then set aside in a bowl.
• Using the same pan, add 1 tbsp. of olive oil and sauté the onion until tender then add in the ground meat.
• Break up the meat well and cook until no longer pink then add in the salt, oregano, basil, black pepper, garlic and the tomato sauce, diced tomatoes, tomato paste and pasta water.
• Return the mushrooms and bell pepper to the pan.
• Mix well and let the sauce simmer on medium low heat for 5-7 minutes, covered.
• Turn off the heat and add in the cooked pasta. Let it cool for about 5 minutes and then add in the cheeses. Remember to keep 1/2 cup of each type to top the dish before baking. Mix together well.
• Transfer the pasta to a baking dish and then top with the remaining cheese.
• Bake covered with aluminum paper in a preheated 400 degree oven for 20 minutes, then remove the foil to bake another 10 minutes uncovered.
• Remove from the oven, sprinkle with some fresh parsley and serve.

CHEESY PENNE GROUND BEEF CASSEROLE

Steps:

• Preheat oven at 400 degrees Fahrenheit. Grease a deep rectangular baking dish (9x13) and set aside.
• Boil water and cook the penne pasta not more than 10 minutes. Make sure not to fully cook the pasta. Leave a little bit of crunch to it so it won't get overcook when you bake it later.
• While your pasta is cooking, heat oil in a pan over medium heat. Brown the ground beef. Add onions and garlic. Cook until translucent and fragrant. Get rid of the excess oil - important!
• Add the marinara sauce. Add salt and pepper to taste. You may add brown sugar to balance the taste (optional).
• Drain pasta and transfer to the baking dish. Pour in the sauce mixture. Toss. Add 1/2 cup of the shredded cheese. Toss again.
• Top pasta with the remaining cheese making sure the top is fully covered with cheese. Bake for 10 minutes. You can broil for a minute or 2 before serving.

CHEESY EGGPLANT-BEEF BOLOGNESE PASTA BAKE

Steps:

• Heat the oil in a wide heavy-based saucepan and cook the onion, garlic and celery stirring occasionally, over a medium-low heat for 5 minutes.
• Add the eggplant cubes and carrot, stir well. Cook for about 10 minutes, stirring frequently, still on medium-low heat.
• Stir in the cumin, coriander and smoked paprika. Turn the heat up to high, add ground beef and use a fork to break it up a little. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Add chicken broth and simmer for 10 minutes. Than add the puréed tomatoes, season with salt and pepper, simmer for 10 minutes more.
• In the meantime, bring a pot of salted water to a boil and cook the pasta 1 minute less of al dente according to the package directions.
• Toss the pasta with the bolognese sauce, transfer to a heatproof bowl. Top with both mozzarella cheeses and pine nuts. Transfer to the oven and bake 10 minutes at 200°C/400°F, or until the cheese is melted and has that nice golden brown color.
• Serve bubbling from the oven for true comfort food. Enjoy!