Healthy Homemade Macaroni Pasta Bake
A cheesy, protein-packed baked pasta casserole featuring tender macaroni, savory ground beef, and rich marinara sauce. Easy to make and perfect for weeknight dinners or meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for sautéing meat and vegetables)
- 1 9x13-inch baking dish (or similar rectangular dish)
- 1 wooden spoon or spatula (for stirring)
- Measuring Cups and Spoons
Ingredients
- 16 ounces elbow pasta or other short pasta
- 1 tablespoon olive oil
- 1 cup yellow onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 1 pound lean ground beef or ground turkey
- 32 ounces marinara sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the pasta and sauce. Lightly grease a 9x13-inch baking dish (or any large rectangular casserole dish) with a thin layer of olive oil or nonstick cooking spray. This prevents the pasta bake from sticking and helps the cheese form a beautifully golden crust.
- Cook Pasta to Al Dente: Fill a large pot with water and add a generous pinch of salt to enhance the pasta’s flavor. Bring the water to a rolling boil over high heat. Add 16 ounces of elbow pasta (or any short pasta shape like penne or rotini) to the pot. Stir occasionally to prevent sticking. Cook the pasta according to the package instructions until it is al dente—tender yet slightly firm to the bite. Before draining, reserve ½ cup of the pasta cooking water to help loosen the sauce later. Drain the pasta thoroughly and return it to the pot.
- Sauté Aromatics for Flavor: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 1 cup of chopped yellow onion and 1 chopped bell pepper. Stir frequently and cook for 3–4 minutes until the vegetables are softened and fragrant. Then add 3 minced garlic cloves, cooking for an additional 30 seconds until the garlic releases its aroma, taking care not to let it burn.
- Brown the Ground Meat: Add 1 pound of lean ground beef (or turkey) to the skillet with the sautéed vegetables. Break the meat apart with a wooden spoon or spatula. Cook thoroughly, stirring frequently, until the meat is evenly browned and no longer pink. This step ensures a rich, savory flavor and a perfect texture for the casserole.
- Incorporate Marinara Sauce: Pour 32 ounces of marinara sauce into the skillet with the cooked meat and vegetables. Add the reserved ½ cup of pasta water to slightly loosen the sauce and help it cling to the pasta later. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir to combine all ingredients evenly, then reduce the heat to low and let the sauce simmer gently for about 10 minutes, allowing the flavors to meld.
- Combine Pasta and Sauce: Transfer the simmering meat sauce into the pot with the drained pasta. Gently stir until every piece of pasta is coated in the flavorful sauce. Then, stir in 2 cups of shredded cheddar cheese, ensuring it melts and blends evenly, creating a creamy and cheesy texture throughout the mixture.
- Assemble the Casserole: Pour the combined pasta, sauce, and cheddar mixture into the prepared 9x13-inch baking dish. Smooth the surface with a spatula to create an even layer. Sprinkle 1 cup of shredded mozzarella cheese on top, covering the casserole evenly. This topping will melt and form a golden, bubbly crust during baking.
- Bake to Perfection: Place the casserole dish in the preheated oven and bake for 20–25 minutes. Keep an eye on the cheese, ensuring it melts completely and becomes lightly golden brown on top. Baking not only melds the flavors but also gives the dish a comforting, bubbly appearance that is visually irresistible.
- Rest Before Serving: Once baked, remove the dish carefully from the oven. Let the casserole rest for at least 5 minutes before serving. This resting time allows the pasta to firm up slightly, making it easier to cut and serve, while also letting the flavors settle for maximum taste.
- Serve and Enjoy: Use a large serving spoon to portion the pasta bake onto plates. Enjoy this hearty, cheesy, and protein-rich casserole as a satisfying weeknight dinner, a meal prep option for the week, or a comforting dish for family gatherings. Optional garnishes like fresh basil or a sprinkle of Parmesan cheese can add an extra layer of flavor and presentation.
Notes
- Always reserve a small amount of pasta cooking water before draining. This starchy water helps loosen the sauce and prevents the pasta from drying out when combined.
- You can swap ground beef with ground turkey, chicken, or even plant-based alternatives for a lighter or vegetarian version.
- Short pasta shapes like penne, rigatoni, or rotini work perfectly if elbow macaroni isn’t available. Whole wheat pasta is also a great option for added fiber.
- For extra flavor, sauté the vegetables until lightly caramelized before adding the meat; this enhances the depth of taste in the final dish.
- Use freshly shredded cheese rather than pre-shredded for a creamier texture and better melt.
