Equipment You’ll Need
Prepare the following kitchen equipment:
- A large pot for the pasta
- A colander
- A large skillet or Dutch oven
- A wooden spoon or spatula
- A 9-by-13-inch casserole dish
- Measuring cups and spoons
- A cheese grater, if shredding your own cheese
- An instant-read food thermometer
Shredding cheese from a block often creates a smoother melted topping because some packaged grated cheeses contain anti-caking ingredients.
Preparing the Ingredients
Chop the Vegetables
Dice the onion and bell peppers into similarly sized pieces. Smaller pieces cook quickly and distribute more evenly through the casserole.
Mince the garlic and keep it separate. Garlic cooks much faster than the onion and peppers, so it is added later.
Prepare the Baking Dish
Lightly grease a 9-by-13-inch baking dish with cooking spray or a small amount of olive oil.
Preheat the oven to 375°F or 190°C.
Grate the Cheese
Combine the mozzarella and cheddar in a bowl. Reserve approximately two cups for the topping and use the remaining cup inside the casserole.
Keeping the cheese ready prevents the sauce or pasta from sitting unnecessarily while you prepare another ingredient.
How to Make Cheesy Ground Beef Casserole
Step 1: Cook the Pasta
Bring a large pot of lightly salted water to a boil. Add the pasta and cook it for approximately two minutes less than the package’s suggested time.
The pasta should be flexible but still firm in the centre.
Reserve approximately ½ cup of pasta water, then drain the pasta. Do not rinse it unless the package directions specifically recommend doing so.
Step 2: Sauté the Vegetables
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and bell peppers. Cook for approximately four to five minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for approximately 30 seconds, just until fragrant.
Step 3: Brown the Ground Beef
Move the vegetables toward the edges of the skillet and add the ground beef to the centre.
Break the beef into small pieces with a wooden spoon. Cook until no raw-looking pieces remain and the meat has browned evenly.
Drain excessive rendered fat carefully. Do not pour hot grease into a sink, where it can solidify and block the plumbing.
Ground beef should reach a safe internal temperature of 160°F or 71°C. The official FoodSafety.gov temperature chart recommends verifying ground meats with a food thermometer rather than relying on colour alone.
Step 4: Season the Beef
Add the black pepper, Italian seasoning, paprika, optional red pepper flakes, and approximately half of the salt.
Stir the seasonings into the beef and vegetables. Cook for approximately one minute to release their aromas.
Step 5: Prepare the Tomato Sauce
Add the tomato paste and stir for one minute. Briefly cooking the paste helps deepen its flavour.
Pour in the crushed tomatoes, drained diced tomatoes, beef broth, and Worcestershire sauce. Add the corn and stir everything together.
Bring the sauce to a gentle simmer. Reduce the heat and cook uncovered for approximately eight to ten minutes, stirring occasionally.
Taste the sauce and add the remaining salt if needed. If it becomes excessively thick, add a small amount of the reserved pasta water.
Step 6: Assemble the Casserole
Combine the drained pasta with approximately two-thirds of the beef sauce and one cup of the cheese mixture.
Transfer everything to the prepared casserole dish and spread it into an even layer.
Spoon the remaining beef and vegetable sauce over the pasta. Cover the top evenly with the reserved mozzarella and cheddar.
Step 7: Bake
Place the dish in the preheated oven and bake uncovered for approximately 15 to 20 minutes.
The casserole is ready when the sauce is bubbling around the edges and the cheese has completely melted.
For additional colour, place it briefly under the broiler. Watch continuously because cheese can burn very quickly.
Step 8: Rest and Serve
Remove the cheesy ground beef casserole from the oven and allow it to rest for approximately five to ten minutes.
Resting helps the sauce settle and makes each serving easier to lift from the dish.
Sprinkle the top with chopped parsley before serving.