Garlicky Hamburger Meat Pasta Bake
Highlighted under: Busy Nights
Right after moving into our new place, I made this hearty dish one night when we had a couple of friends over to help unpack. The smell of garlic and cheese filled the air, and I remember my friend Jason immediately asking for the recipe. It's the kind of meal that brings everyone together, and even the leftovers were a hit the next day. Honestly, there's something about combining ground beef with cheesy pasta that just hits the spot.
When I first made this dish, I was just trying to find a way to combine some of the ingredients I had in my pantry. I grabbed a pound of ground beef, pasta, and whatever cheese I could find, which happened to be a mix of cheddar and mozzarella. The key is to brown the meat properly, so it gets that nice flavor. I usually don't stress too much about being precise, but I really do take my time with the garlic — that’s what gives this dish its special kick.
My family loved it and my partner actually asked for seconds, which is always a good sign! One little tip I picked up is to add a splash of beef broth while baking; it keeps the pasta from drying out in the oven. I bake it until the cheese is bubbling and golden, and trust me, everyone will be coming back for more.
Why I Keep Making This
- It's super filling and comforting
- My kid loves the cheesy pasta combo
- You can make it in one pot if you're careful
- Easy to throw together with ingredients on hand
Choosing Your Ingredients
When it comes to the ground beef for this dish, I usually go for an 80/20 blend. It has just the right amount of fat to keep things juicy without being overly greasy. You can also swap in ground turkey or chicken if you're looking for something leaner, but honestly, the flavor just isn’t quite the same.
For the pasta, elbow macaroni is traditional, but I’ve used penne or rotini in a pinch, and they both work just fine. The key is to make sure whichever pasta you choose holds the sauce well. If you like a touch of heat, consider tossing in some red pepper flakes when adding the garlic.
A Quick Note on Garlicky Hamburger Meat Pasta Bake
If you’re making this dish and don’t have any beef broth, I’ve successfully used chicken broth too. It adds a different flavor, but it’s still delicious. Also, don’t stress too much about the cheeses. Sometimes I just use what I have on hand, and it always turns out well.
While baking, keep an eye on the cheese during the last few minutes. It can go from bubbly to burnt pretty quickly, so I usually set a timer for about 20 minutes, then peek in to assess. You want that golden color, but burned cheese isn’t what we're after.
Ingredients
Ingredients
For the Pasta Bake
- 1 pound ground beef
- 8 ounces elbow macaroni
- 4 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes with juice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
Instructions
Cook the Pasta
Preheat your oven to 350°F (175°C). In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 6-8 minutes. Drain the pasta and set it aside, while keeping an eye on the water to avoid overcooking.
Brown the Beef
In the same pot, add the ground beef over medium heat. Cook it until it's browned, about 5-7 minutes, making sure to break it up as it cooks. You want it nice and crumbly, or it'll clump together later.
Add Garlic and Tomatoes
Once the beef is browned, add the minced garlic and stir it for about 1 minute until it's fragrant. Then, pour in the diced tomatoes along with their juice. Stir in the Italian seasoning, salt, and pepper to taste. Let it simmer for about 5 minutes, stirring occasionally.
Combine Everything
Now it's time to mix in the cooked pasta and half of the beef broth. Stir everything together until it's well combined, then transfer it to a greased 9x13 inch baking dish. Pour the remaining broth evenly over the top to keep it moist while baking.
Cheesy Topping
Sprinkle the shredded cheddar and mozzarella cheeses over the top of the pasta. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and just beginning to golden on top.
Scaling Garlicky Hamburger Meat Pasta Bake for a Crowd
This recipe is easily adjustable if you are feeding a larger group. Simply double the ingredients and use a larger baking dish. Just make sure to extend the baking time a bit; I usually add an extra 10-15 minutes while keeping an eye on the cheese. If I notice the top browning too much, I’ll cover it loosely with some foil until it’s ready.
You can also prep this dish ahead of time and then refrigerate it before baking. Just make sure to adjust the baking time since it will be chilled. It’s super handy for potlucks or gatherings, letting you enjoy more time with guests and less standing over the stove.
Questions About Recipes
→ Can I use turkey instead of beef?
You can, but I wouldn't recommend it for this recipe. The turkey tends to dry out more easily, and you need that richness from the beef.
→ How do I store leftovers?
Just keep it in an airtight container in the fridge, and it should be good for about 3-4 days. It reheats pretty well, although I usually add a splash of broth to keep it moist.
→ What can I add to this for extra vegetables?
Honestly, I often toss in some spinach or zucchini when the meat's cooking. Just chop it up and throw it in — no need to get fancy.
→ Do I have to use broth?
Not really, but it really helps keep the pasta moist in the oven. If you don’t have it, you could just use water, but it might not have as much flavor.
Garlicky Hamburger Meat Pasta Bake
Created by: The Chefoscarkitchen Team
Recipe Type: Busy Nights
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
For the Pasta Bake
- 1 pound ground beef
- 8 ounces elbow macaroni
- 4 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes with juice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
How-To Steps
Preheat your oven to 350°F (175°C). In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 6-8 minutes. Drain the pasta and set it aside, while keeping an eye on the water to avoid overcooking.
In the same pot, add the ground beef over medium heat. Cook it until it's browned, about 5-7 minutes, making sure to break it up as it cooks. You want it nice and crumbly, or it'll clump together later.
Once the beef is browned, add the minced garlic and stir it for about 1 minute until it's fragrant. Then, pour in the diced tomatoes along with their juice. Stir in the Italian seasoning, salt, and pepper to taste. Let it simmer for about 5 minutes, stirring occasionally.
Now it's time to mix in the cooked pasta and half of the beef broth. Stir everything together until it's well combined, then transfer it to a greased 9x13 inch baking dish. Pour the remaining broth evenly over the top to keep it moist while baking.
Sprinkle the shredded cheddar and mozzarella cheeses over the top of the pasta. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and just beginning to golden on top.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 462
- Total Fat (g): 23.2
- Saturated Fat (g): 10.4
- Cholesterol (mg): 77
- Sodium (mg): 532
- Total Carbohydrates (g): 43.1
- Dietary Fiber (g): 2.1
- Sugars (g): 3.5
- Protein (g): 24.9