Quick and Easy Beefy Pasta Bake
Simply warming
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Sometimes, easiest is best. And on a weeknight when it’s chilly, late, and everyone’s starved, Quick and Easy Beefy Pasta Bake can be your best friend.
Known but not remembered
This is one of those recipes that I’ve made often, through the years. But if I were to query the troops as to what they’d like for dinner, no one would pick this. Why?
Because they don’t like it? No. I think it’s more that it’s comfort food at its finest, the kind of thing you love while you’re eating it, but doesn’t stand out to you, afterwards. Still, every time I do make it, it disappears.
Food trends and fads
Growing up in the 70’s, this kind of dinner was ubiquitous. I remember “Texas Hash,” which always tasted lots better than it sounded. “Tater Tot Casserole” . . . same. Even “Tuna Casserole,” at least my mom’s version, was delicious. Probably it had to do with the crushed potato chips topping.
Then everything got all fancy. And fancy’s great. But not every night. It’s not great to feel you need to cook ‘fancy’ every night and sometimes all you really want is something homey, simple.
Making things on repeat
I’m a big fan of the 30-minute dinner. There are occasions worthy of far more time. But honestly, on a random Thursday evening, no one wants you stressed out over a laborious meal. All anyone really wants is something tasty, warm and homemade.
Here’s to the unsung heroes of dinner.
Quick and Easy Beefy Pasta Bake
Print Recipe
Equipment
Ingredients
- 2 tsp olive oil
- 1.25 lbs lean ground beef
- 1 onion chopped
- 1.5 tsp garlic powder
- 1 tsp basil
- 1 tsp oregano
- 1 tbsp Worcestershire sauce
- 1- 14.5 oz can diced tomatoes
- 2 cups your favorite marinara sauce (I like Rao's)
- 1 tbsp chopped parsley
- 12 oz Cavatappi (or any shape you like) short pasta
- 2 cups vegetable or chicken stock
- 1/2 cup grated Parmesan
- 6 oz fresh mozzarella cheese, sliced (or shredded)
Instructions
- Heat olive oil over medium heat in large skillet. Add ground beef, onion, garlic powder, basil and oregano. Brown the beef, breaking up, until nicely browned. Add Worcestershire, diced tomatoes, marinara and parsley. Stir.
- Add your pasta shape of choice and stock. Increase heat to high and bring to a simmer. Once it boils, lower heat to medium. Cover and cook for 15 minutes or until pasta is done, giving it a few stirs.
- Once done, add sliced (or shredded) mozzarella to top and replace lid until melted. Or, you can remove lid and place oven-safe skillet under oven broiler until mozzarella is browned. Scatter parsley across all and serve!
