Beef Pasta Casserole {recipe}

Beef Pasta Casserole {recipe}

Is there anything more comforting than pasta and cheese bake?
With few ingredients you can really make a lunch or dinner not only fast, but delicious too, that the whole family can actually enjoy. Dinner under 30 minutes… Of course, it’s doable!

I have been putting this post on the side all day long, yesterday. Nothing was coming in my head….complete brain freeze! I guess we all have days like that, and me, well more often than a regular person. Sometimes, when we write posts, it usually involves kids, and family life which probably to some could be somewhat annoying –but being stay at home mom has its pros and cons; it can be amazing to work from home and always have stuff under control however from time to time it can also be overwhelming and monotone. Yeah… Not much action! I don’t think you wanna hear about my date with the vacuum and floor steamer, or about the very exciting morning doing laundry, and how it’s starting to jump because sheets got stuck… Oh yes! Story of my life. The most relaxing thing in the world to me is… No, it’s not a bubble bath, although that would be totally awesome now, but actually putting beats in my ears, cranking music to the max and photoshooting. When I am doing that, nobody is bothering me at all, but as soon as I lay in the bathtub, finally feeling that aromatic hot water on my skin… You know it’s coming, right?! Precisely after 7.5 minutes,  Kid/s starts to bang on my door to crap (usually) –despite the fact they have two more bathrooms, mine is always the closest and more relaxing. Welcome to my world of motherhood!!!

Beef Pasta Casserole {recipe}

Anyhow… Casserole! It’s a one dish that everybody will love. I mean, who doesn’t like load of cheese, pasta and beef all baked in one dish? Perfect for busy family. You can even make it at night, cover, place in the fridge and bake when you get off work. Simple, inexpensive, fast and delicious… Win-win! 

Beef Pasta Casserole
6 Servings | Total Time: 30 minutes
Prep time:10 minutes | cook time: 15-18 minutes 

  • 1 box Pasta + salt for seasoning 
  • 1 tsp. Oil 
  • 1/4 Onion
  • 2 garlic cloves, minced 
  • 1/2 lb (225g) Ground beef
  • 1-2 Sage leaves, chopped (or 1/2 tsp dry) *optional 
  • Salt and Pepper to taste
  • 1 can (10 Oz) Cream of Mushroom soup
  • 1 cup Peas and Carrots, frozen
  • 8 Oz Shredded Cheese (notes)

Beef Pasta Casserole {recipe}


  1. Boil large pot of water with generous amount of salt, drop pasta in and cook for approximately 8-10 minutes -depending on type of pasta. Drain pasta and set aside. Boil small pot of water and drop in peas and carrots. Cook 5 minutes (or use canned ones) 
  2. In a saute pan, add oil and drop in onion. Saute onion for a minute or so, then add garlic. Stir, and add ground beef. Break into small pieces while sauteing, add just a bit of sage if any (not necessary) season it with salt and pepper to taste (few pinches of each) and cook until there is no more blood –about 5-7 minutes. Take out of the pan and on to paper kitchen towel and set aside. 
  3. Preheat oven on 400°F (200°C).
  4. Place cooked and drained pasta in the casserole oven-safe dish, then pour in mushroom soup, mix with the pasta so it can be well coated. Add evenly on top sauteed ground beef and sprinkle with the cheese.
  5. Bake in preheated oven for approximately 15 minutes, or few minutes longer. The cheese needs to be melted completely. Serve with a salad. 
Beef Pasta Casserole {recipe}


  • I used a mix of Shredded Mild Cheddar Cheese and Mozzarella, but if you want to use casserole cheese or any of your favorite ones. 
  • This dish could be with meat or without. Also, you can use ground sausage, turkey or chicken, it’s up to you. Same goes for vegetables. You can use broccoli, for example. Sage: little goes a long way, but the aroma pulls meat so well together If you don’t have any, no problem uses any of your favorite herbs.
  • Pasta: I tried different shapes and all of them work fine such as shells, elbow macaroni, egg noodles, penne, rotini etc. 
  • I hate using canned products, honestly. If I am going to get it, it’s usually frozen. But if I am in hurry, yes I use canned shrimp soup,  saves time. If you do not wish to use canned mushroom soup than you can make it yourself. It can be in the fridge for 5 days if it’s well sealed plus it tastes fantastic. Click here for mushroom soup. IF YOU DO NOT like mushroom soup you can use cream of chicken, Alfredo sauce, or even marinara (tomato) sauce would be ok -it tastes like lasagna. 
  • Be creative and happy cooking! 
Wishing you a great weekend! 
your friend,


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