Creamy Italian Beef Pasta Bake
A comforting and creamy pasta bake that brings the family together with its rich flavors and quick preparation.
Ingredients
Pasta and Meat
- 12 oz Pasta (penne or rotini) A hearty base that holds up well in the bake.
- 1 lb Ground beef For that savory, rich flavor; turkey or vegetarian crumbles are great alternatives.
Creamy Ingredients
- 8 oz Cream cheese Adds a delightful creaminess; consider Greek yogurt for a healthier option.
- 1 cup Marinara sauce Use homemade or your favorite jarred sauce; it’s all about that quality!
- 2 cup Mozzarella cheese, shredded For gooey goodness; feel free to add some parmesan for that extra zing.
Aromatics and Seasoning
- 2 cloves Fresh garlic, minced Builds the flavor base.
- 1 medium Onion, diced Shallots work beautifully as well.
- 1 tbsp Italian seasoning A blend of herbs that enhances the dish’s aroma and flavor.
- to taste Salt and pepper For seasoning, taste as you go.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 2–3 minutes.
- Add the ground beef to the skillet and season with salt, pepper, and Italian seasoning. Cook until it’s browned and fully cooked, breaking it apart with a spoon as it cooks.
- Reduce heat to low and mix in the cream cheese until melted and silky. Stir in your marinara sauce, letting everything meld together.
- Gently fold the cooked pasta into the beef mixture until every piece is coated in that creamy goodness.
- Transfer the mixture to a baking dish. Top with shredded mozzarella cheese and bake for 20 minutes until golden and bubbly.
- Remove from the oven, let it cool for a few minutes, then serve.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months. To reheat, microwave individual portions or warm in the oven at 350°F (175°C) until heated through.