This Cheesy Beef & Veggie Pasta Casserole is a comforting, crowd-pleasing dish that layers al dente pasta with savory ground beef simmered in aromatic seasonings, sweet peppers, and tomatoes, all bound together with a creamy leek–sour-cream sauce and topped with gooey mozzarella. Inspired by Italian-American baked pasta traditions, it brings pantry staples to life in one easy casserole. Perfect for weeknight dinners, potlucks, or meal prep, it delivers bold flavors, satisfying textures, and effortless assembly.
Cooking Time
Preparation: 20 minutes
Pasta & Veggie Sauté: 15 minutes
Meat Sauce & Sauce Simmer: 20 minutes
Assembly & Baking: 25 minutes
Total Active Time: 1 hour
Total Time: Approximately 1 hour 15 minutes
Ingredients
- Pasta & Boiling:
- 200 g (7 oz) pasta of choice (penne, fusilli, or rigatoni)
- Water to cover
- 1 Tbsp olive oil
- Salt to taste
- Veggie Sauté:
- 1 Tbsp vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 leek (white part), thinly sliced
- 20 g (0.7 oz) butter
- Beef Sauce:
- 500 g (17.6 oz) ground beef
- Salt and pepper, to taste
- 1 Tbsp smoked paprika
- 2 medium tomatoes, chopped
- 100 ml (3.5 fl oz) water
- 1 tsp Italian herb blend
- Creamy Binder:
- 200 g (7 oz) sour cream
- 20 g (0.7 oz) all-purpose flour
- Salt and pepper, to taste
- Topping:
- 100 g (3.5 oz) mozzarella cheese, grated
Step-by-Step Cooking Directions
- Boil the Pasta: In a large pot, combine water, 1 Tbsp olive oil, and salt. Bring to a rolling boil, then add 200 g pasta and cook until al dente. Drain and set aside.
- Sauté Aromatics: In the same pot or a large skillet, heat 1 Tbsp vegetable oil. Add diced onion and cook until translucent (2–3 minutes).
- Add Peppers & Garlic: Stir in diced red pepper and minced garlic; sauté until fragrant and slightly softened (2–3 minutes).
- Wilt the Leek & Butter: Add sliced leek and 20 g butter. Cook until leek is tender, stirring frequently.
- Brown the Beef: Push vegetables to one side, add ground beef. Season with salt, pepper, and paprika. Cook until no pink remains (7–10 minutes).
- Incorporate Tomatoes: Stir in chopped tomatoes and 100 ml water. Simmer 5 minutes until tomatoes break down and liquid reduces slightly.
- Make the Creamy Binder: In a small bowl, whisk together sour cream, flour, salt, pepper, and Italian herbs until smooth.
- Combine & Simmer: Pour the creamy binder into the beef–vegetable mixture. Stir constantly and cook 5 minutes until sauce thickens and coats the back of a spoon.
- Preheat & Assemble: Preheat oven to 180 °C (356 °F). In a greased casserole dish, layer cooked pasta and beef mixture.
- Top with Cheese: Evenly sprinkle grated mozzarella over the top.
- Bake: Bake 20–25 minutes until cheese is melted, bubbly, and golden brown.
- Rest & Serve: Let stand 5 minutes before serving to allow the casserole to set.
Nutritional Information
Per Serving (serves 6):
- Calories: 480 kcal
- Protein: 25 g
- Carbohydrates: 42 g
- Fat: 24 g
- Fiber: 4 g
- Sodium: 520 mg
The Origins and Popularity of the Recipe
Baked pasta dishes such as this trace back to Italy’s al forno traditions, where leftover pasta is combined with sauce and cheese, then baked. Ground beef and creamy binders reflect Italian-American innovations like baked ziti and lasagna. Incorporating leeks and peppers is a nod to French and Mediterranean gratins. Its comfort-food appeal has made it popular worldwide, especially as a make-ahead casserole perfect for family meals.
Reasons You’ll Love the Recipe
- One-Pan Simplicity: Combines pasta, meat, and sauce in a single dish.
- Rich Flavors: Smoky paprika, sweet peppers, and tangy sour cream.
- Cheesy Goodness: Golden mozzarella melts beautifully on top.
- Kid-Friendly: Mild seasoning and familiar ingredients.
- Make-Ahead: Assemble and refrigerate before baking.
Health Benefits
- Lean Protein: Ground beef supplies iron and B-vitamins.
- Vegetables: Onion, pepper, leek, and tomato deliver fiber and micronutrients.
- Controlled Fat: Creamy binder uses sour cream, balancing flavor and richness.
Serving Suggestions
- Serve with a crisp green salad tossed in vinaigrette.
- Offer crusty garlic bread for mopping up sauce.
- Pair with pickled vegetables to cut through richness.
Common Mistakes to Avoid
- Overcooking Pasta: Undercook by 1 minute; it will finish cooking in the oven.
- Lumpy Binder: Whisk sour cream and flour thoroughly before adding.
- Dry Casserole: Ensure enough sauce by not skimping on sour cream or water.
Pairing Recommendations
- Wine: A bold red like Chianti or Sangiovese.
- Beer: Amber ale or lager.
- Non-Alcoholic: Sparkling water with a lemon wedge.
Cooking Tips
- Even Cheese Distribution: Let cheese sit at room temperature for faster melting.
- Spice Variations: Add chili flakes for heat or Italian seasoning for herbs.
- Dairy-Free Option: Substitute sour cream with coconut cream and use vegan cheese.
Similar Recipes to Try
- Baked Ziti with Sausage
- Cheesy Vegetable Gratin
- Lasagna Roll-Ups
Variations to Try
- Spinach & Mushroom: Stir in wilted spinach and sliced mushrooms.
- Chicken & Pesto: Swap beef for shredded chicken and stir in pesto.
- Seafood Twist: Use cooked shrimp and smoked salmon instead of beef.
Ingredient Spotlight
Leek: A milder relative of onion, leeks add subtle onion flavor without overpowering. They soften beautifully in sautés, lending sweetness and depth.
Conclusion
This Cheesy Beef & Veggie Pasta Casserole brings together classic baked-pasta comfort with the freshness of garden produce and the creaminess of a sour-cream–leek sauce. Easy to customize and perfect for weeknight dinners or gatherings, it’s sure to become a go-to favorite. Gather your ingredients, assemble in minutes, bake, and enjoy a hearty, flavor-packed meal that warms both body and soul.
Frequently Asked Questions
1. Can I use whole-wheat pasta? Yes—just adjust cook time as needed.
2. How do I store leftovers? Refrigerate in an airtight container for up to 3 days.
3. Can I reheat this? Reheat in a 180 °C oven for 10 minutes or microwave individual portions.
4. What can I substitute for sour cream? Greek yogurt or heavy cream are good alternatives.
5. How do I make it spicier? Add chili flakes or diced jalapeños to the sauté.
6. Is this freezer-friendly? Yes—freeze before baking; thaw and then bake as directed.
7. Can I make it vegetarian? Replace beef with lentils or crumbled tofu.
8. Why add water to the binder? It thins the sauce for better coating and prevents drying out.
9. My cheese didn’t brown—how can I fix that? Broil for 1–2 minutes at the end.
10. Can I use pre-cooked meat? Yes—stir in cooked meat at the same step, reduce sauté time.