I love how this recipe transforms basic pantry staples into something that feels special. It’s got the meaty heartiness of a cheeseburger, the richness of a cheesy pasta bake, and a tomato-based sauce that ties it all together. It’s easy to customize, freezer-friendly, and always a hit at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
12 ounces cavatappi pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can (15 ounces) tomato sauce or crushed tomatoes
1 small onion, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup heavy cream or milk
1 tablespoon Worcestershire sauce
Salt, to taste
Pepper, to taste
1 tablespoon chopped parsley (optional, for garnish)
Directions
I start by cooking the ground beef and diced onion together in a large skillet over medium-high heat until the meat is browned and no longer pink. Then I drain off any excess grease.
I reduce the heat to medium and stir in the tomato sauce, garlic powder, onion powder, paprika, and Worcestershire sauce. I let it simmer for about 5 minutes so the flavors can come together.
I pour in the heavy cream or milk and stir well to combine everything. I season it with salt and pepper to taste.
While the sauce is simmering, I cook the cavatappi pasta according to the package instructions until al dente. After draining it, I return it to the pot.
I preheat the oven to 375°F. Then I mix the beef sauce into the pasta and stir in half of the shredded cheese.
I transfer everything into a greased casserole dish and sprinkle the rest of the cheese on top.
I bake the casserole uncovered for 15 to 20 minutes, until the top is hot, bubbly, and golden brown.
Once it’s out of the oven, I like to garnish it with fresh chopped parsley before serving.
Servings and timing
This recipe makes 6 generous servings and takes about 50 minutes from start to finish, making it a great option for busy weeknights or casual gatherings.
Variations
To make it spicy, I sometimes add red pepper flakes or a dash of hot sauce to the beef mixture. If I want to lighten it up, I use ground turkey or lean beef and swap in milk instead of cream. For an extra cheeseburger vibe, chopped dill pickles or a drizzle of ketchup and mustard over the top before serving can take it to the next level.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I warm individual portions in the microwave or reheat the full casserole in the oven at 350°F until heated through. This dish also freezes well—just wrap tightly and freeze for up to 2 months, then thaw overnight before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble the entire dish ahead and refrigerate it before baking. When I’m ready, I just pop it in the oven and bake as directed—adding 5–10 minutes to the bake time if it’s cold from the fridge.
What other types of cheese can I use?
I like using cheddar and mozzarella, but Colby Jack, Monterey Jack, or even a bit of cream cheese stirred in can give it a different texture and flavor.
Can I use a different type of pasta?
Absolutely. While I love cavatappi for its twisty texture, elbow macaroni, rotini, or penne all work just as well.
Is there a way to make it healthier?
Yes, I swap in ground turkey, use milk instead of cream, and reduce the amount of cheese. Adding chopped spinach or zucchini can also boost the veggie content.
Can I add toppings before baking?
Definitely. I’ve added crushed crackers, breadcrumbs, or even pickles to the top before baking for extra crunch and flavor.
Conclusion
This Easy Cheeseburger Pasta Casserole is one of those meals I keep in rotation because it’s reliable, comforting, and completely satisfying. It takes the flavors of a classic cheeseburger and turns them into a baked pasta dish that everyone loves. Whether I’m serving it up on a busy night or bringing it to a potluck, it always disappears fast.
