Description
Creamy, comforting beef pasta with a rich tomato sauce and cheesy topping, perfect baked or on the stovetop. A guaranteed family pleaser!
Ingredients
Scale
- 1 pound ground beef (I prefer 80/20 for flavor)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (15 ounce) can tomato sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little kick!)
- Salt and pepper to taste
- 1 pound pasta (penne, rotini, or your favorite shape)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato sauce, cream of mushroom soup, and diced tomatoes and green chilies (Rotel). Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta according to package directions. Cook it al dente.
- Before draining the pasta, reserve about 1/2 cup to 1 cup of the pasta water.
- Drain the pasta in a colander.
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked pasta, beef sauce, softened cream cheese, and 1/2 cup of the shredded cheddar cheese. Mix well until everything is evenly coated. If the mixture seems too thick, add a little of the reserved pasta water to thin it out.
- Pour the pasta mixture into a greased 9×13 inch baking dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the grated Parmesan cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the pasta rest for a few minutes before serving.
- Add the cooked pasta to the skillet with the beef sauce. Stir to combine.
- Add the softened cream cheese to the pasta and sauce. Stir until the cream cheese is melted and evenly distributed, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
- Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and creamy.
- Let the pasta simmer for a few minutes, stirring occasionally, until heated through and the cheese is fully melted.
- Garnish with fresh chopped parsley, if desired.
- Serve hot and enjoy!
Notes
- Spice it up: Add more red pepper flakes or a dash of hot sauce for extra heat.
- Add vegetables: Sauté some bell peppers, mushrooms, or zucchini along with the onion for added nutrients and flavor.
- Use different meat: Ground turkey or Italian sausage can be substituted for ground beef.
- Make it vegetarian: Use plant-based ground meat substitute and vegetable broth instead of beef broth.
- Cheese variations: Try using mozzarella, provolone, or Monterey Jack cheese in addition to or instead of cheddar.
- Make it ahead: The pasta can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
- Freezing: Baked pasta can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reserving pasta water is optional but recommended. This starchy water can be used to thin out the sauce if it becomes too thick and helps the sauce cling to the pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes