Italian Pasta Bake (2024)

We love freezer-friendly meals that can be made in advance, especially when they use simple ingredients that are easy to put together. While many make-ahead meals fit the bill, the great thing about baked pastas like this one is that they have the great flavors of your favorite Italian recipes, but only take a fraction of the time to make. No need to simmer a bolognese sauce for hours on end.

This Italian pasta bake recipe calls for ground beef, pasta shells, canned tomatoes and a few other ingredients, but can be easily swapped out to customize the dish. No matter if you prepare it for a weeknight dinner, potluck or contribution to a meal train, this pasta casserole recipe should be penciled into your meal plan ASAP.

Ingredients for Pasta Bake

• Ground beef: We’d recommend using lean ground beef in this recipe. Since ground beef is such a versatile ingredient, it’s always great to have some on hand.
• Spaghetti sauce: Use your favorite spaghetti sauce in this recipe. If you don’t have one, try one of our Test Kitchen’s favorite jarred pasta sauce brands. Or, if you have the time, you could always make marinara sauce from scratch.
• Mushrooms: This recipe calls for canned mushrooms, but if you prefer to use fresh, saute them first in a little olive oil until they are lightly browned. Doing so both concentrates the savory flavor of the ‘shrooms, and also helps to remove any excess moisture.
• Pasta shells: Use medium-sized shells (like mezzo conchiglie) for this recipe. The scooped shape of the shells makes a perfect nest for the meat, sauce and cheese, making each bite flavorful. Tube-shaped pasta shapes such as ziti, penne or rigatoni would also work well in this recipe.
• Cheese: You can’t have a pasta bake without cheese. This recipe uses two Italian regulars: provolone and mozzarella. Pre-packaged shredded cheese is just fine to use, but for the best flavor and even melting, shred the cheese yourself. Pre-packaged shredded cheeses have cellulose, which prevents the cheese from clumping together in the bag. If you choose to shred the cheese yourself, make sure to grab a low-moisture brick of mozzarella rather than fresh mozza.

Directions

Step 1: Cook the beef and onions

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In a large skillet, cook the beef and onions over medium heat until no longer pink. Add the garlic and cook for 1 minute longer. Drain off any grease.

Step 2: Add the rest of the ingredients to the filling

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Stir in the spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring the mixture to a boil. Reduce heat and simmer, uncovered, 20 minutes.

Step 3: Cook the pasta

Meanwhile, preheat the oven to 350°F. Cook the pasta according to package directions; drain.

Editor’s Tip: Because the pasta will continue to cook in the oven, you may want to slightly undercook the pasta. Consider cooking for 1 to 2 minutes less than the low end of the pasta’s suggested cooking time.

Step 4: Add the pasta to the beef

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Add the cooked pasta to the beef mixture and gently stir in the sliced plum tomatoes.

Step 5: Assemble and bake

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Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake for 25 to 30 minutes or until bubbly and heated through.

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Italian Pasta Bake Variations

• Add fresh herbs: To add a little brightness in each bite, stir in a small handful (1/4 to 1/2 cup) of chopped fresh parsley or basil.
• Swap out the meat: Instead of using all beef, you could use a mixture of ground beef and ground pork. Or, try ground Italian sausage, ground turkey or even ground chicken for a lighter flavor.
• Skip the meat: Make a vegetarian pasta bake by omitting the ground beef. Double the amount of mushrooms and add in your favorite vegetables, such as chopped bell pepper, zucchini or yellow squash.
• Go gluten-free: You can easily make this pasta bake recipe gluten-free by using gluten-free pasta. Make sure that the spaghetti sauce is also gluten-free.
• Make it creamy: For added creaminess, stir in a 15-ounce container of ricotta cheese to the meat filling. Use whole-milk ricotta for the richest flavor.

How to Store Italian Pasta Bake

Place leftover Italian pasta bake in an airtight container and store in the refrigerator for up to five days. To reheat, transfer to an oven-safe baking dish and cover with foil. Bake in a 350° oven until heated through, 30 to 45 minutes.

Can you make pasta bake ahead of time?

This pasta bake is an excellent make-ahead meal. Make and assemble the recipe, then cover tightly with foil and refrigerate in the baking dish for up to a day in advance of baking. Take the pasta bake out of the refrigerator to let it come to room temperature while the oven is preheating. If you forget to do this, plan on a few extra minutes of bake time.

Can you freeze pasta bake?

Yes, both baked and unbaked Italian pasta casserole freezes very well. Just cover the dish tightly with plastic wrap (if baked, let cool completely first), then wrap tightly with foil. When ready to bake, remove from the freezer a day ahead of time and place in the refrigerator to thaw. Bring to room temp—and remove plastic wrap and foil—before baking. Our guide to freezing food offers plenty more tips to ensure your pasta bake tastes fresh.

Pasta Bake Tips

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Can you use uncooked pasta for a pasta bake?

We don’t recommend using uncooked pasta because it can soak up too much liquid, resulting in a dry casserole.

What can you serve with Italian pasta bake?

Green beans, Parmesan-roasted broccoli or a simple, green Italian salad are all great side dishes for a hearty pasta casserole. You definitely won’t want to forget to serve some garlic breadsticks, Italian dinner rolls or sourdough bread on the side to sop up any extra pasta sauce.

Watch how to Make Italian Pasta Bake