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Beef Pasta Casserole

Beef Pasta Casserole

This tasty Beef Pasta Casserole is an easy-to-make weeknight casserole that combines ground beef, pasta, cheese, and a tomato-based sauce. Freezes well.

Course Main Course
Cuisine American
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1 1/2 lbs lean ground beef
  • 1 1/2 - 2 tbsp vegetable oil
  • 1-2 tbsp vegetable oil
  • 2/3 cup onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup celery, chopped
  • 1/4 cup green pepper, chopped
  • 3/4 cup sliced button mushrooms
  • 1 - 284ml can tomato soup
  • 1 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 1/4 cup tomato paste
  • 1 tbsp maple syrup
  • 2 tbsp basil pesto
  • 2 tsp Italian seasoning
  • 1/4 tsp ground ginger
  • 1 - 398ml can diced tomatoes with juice
  • salt and pepper, to taste
  • 400g fusilli (regular or gluten-free), cooked according to package directions and drained (about 5 cups raw pasta)
  • 2/3 cup shredded cheese of choice (e.g., cheddar, or a blend of cheeses)
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup shredded cheese of choice for topping casserole


  1. In large frypan, heat the vegetable oil and brown the meat over medium-low heat. Drain. Set aside.
  2. Preheat oven to 350°F.
  3. In large saucepan, heat second amount of vegetable oil over medium heat. Sauté the onion, garlic, celery, and green pepper for approximately 2 minutes. Add the mushrooms and sauté for 3-4 minutes. Remove from heat and set aside.
  4. In a large bowl or measuring cup, combine the tomato soup, Worcestershire sauce, beef broth, tomato paste, maple syrup, basil pesto, Italian seasoning, and ground ginger. Stir well. Stir in canned tomatoes with juice. Season with salt and pepper, to taste.
  5. In large bowl or pot, combine the cooked pasta, meat, vegetables, liquid ingredients, 2/3 cup shredded cheese, and Parmesan cheese. Stir gently to combine ingredients. Transfer mixture to large greased roaster, two – 2-quart casseroles, or divide into individual serving-sized dishes such as ramekins.
  6. Sprinkle casserole(s) with remaining ½ cup shredded cheese. Bake in oven for 25-30 minutes to heat through. Serve hot. Casserole freezes well.