You know those nights where you just want to chuck everything in one dish, shove it in the oven, and know dinner’s going to be a win? That’s this. This beef casserole is pure comfort — the kind of cheesy, pasta-stuffed, bubbling bake that smells like a warm hug from the kitchen. I first made this on a soggy Wednesday with not much in the fridge and less patience — and I’ve made it about a dozen times since.
It’s a Hairy Bikers classic — humble ingredients, bold flavour, no faffing. You don’t need to be fancy here. It’s the kind of dish that lets you scrape every bit out of the dish with a spoon and feel smug about the leftovers.
Why You’ll Love It
- Cheesy. Gooey. Crusty round the edges. Yes, please.
- Great for feeding a gang or eating solo all week long.
- It’s one pan (ish), so not much washing up.
- Easy to throw together — no MasterChef-level chopping.
- You can tweak it endlessly — add veg, swap the cheese, whatever.
- Even fussy eaters usually go back for seconds.
Ingredients
- 1 pound uncooked penne
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ medium onion, chopped
- 1 clove garlic, minced
- 1½ cups marinara sauce
- Salt & pepper, to taste
- 1½ cups shredded cheddar cheese
How to Make It
Boil the pasta first:
Bring a big pot of salted water to a boil. Add the penne and cook it just to al dente — about 10 minutes, give or take. Drain and set aside. Don’t overcook it, or you’ll end up with pasta mush later.
Brown the beef and onion:
While the pasta’s on, heat the oil in a frying pan. Toss in the chopped onion and beef, and cook over medium-high heat. Break up the beef as it cooks — no big chunks, we want a saucy mix. After about 10 minutes, it should be browned and cooked through. Add the garlic in the last minute.
Get saucy:
Pour in the marinara sauce. Stir it all together and season with salt and pepper. Let it bubble for a couple minutes so the flavours cosy up.
Mix it all together:
Grab a 9×13 baking dish (grease it if you like). Tip in your cooked pasta, then pour over the beefy sauce. Give it a good toss so the pasta’s all coated — none of this “sauce just on top” nonsense.
Cheese it up:
Sprinkle all that cheddar over the top. And if you’re a cheese fiend (no judgment), feel free to mix a bit through the pasta first. More cheese = more joy.
Bake till bubbly:
Pop it in a 400°F oven (middle rack) for about 10 minutes, just until the cheese melts and gets all golden. If you like it slightly crispy on top (I always do), switch on the grill for the last 2–3 mins.
Serve it hot and steamy:
Let it sit for 5 minutes before digging in. Or don’t. I rarely wait.
Common Mistakes and How to Dodge Them
Why did my pasta go mushy?
You probably overcooked it before baking. Always cook it just shy of done.
Why’s it bland?
Taste as you go! Don’t forget to season the beef and sauce before combining everything.
My cheese didn’t melt right.
Use good cheddar (not pre-shredded if you can help it). And bake uncovered.
It came out greasy.
Drain the beef after browning if it releases a lot of fat. Lean mince helps too.
Storage and Reheating
Fridge: Cool completely, then cover or store in a sealed container. Keeps 3–4 days.
Freezer: Freeze in portions — it reheats beautifully. Wrap tightly and freeze up to 3 months.
Reheating:
- Microwave: 2–3 mins per portion, stir halfway.
- Oven: 180°C (350°F), covered with foil, for 20–25 mins.
Frequently Asked Questions
Can I use another pasta?
Totally. Fusilli, rigatoni, shells — all good. Just nothing too delicate.
Can I add veggies?
Yes! Try chopped spinach, mushrooms, or grated courgette. Sauté them with the beef.
Do I need to cover it in the oven?
Nope. Bake it uncovered so the cheese gets bubbly and golden.
Can I swap the cheese?
Absolutely. Mozzarella for gooeyness, parmesan for punch, even a bit of blue if you’re fancy.
Nutrition Facts (Per Serving)
Calories: 570
Fat: 9g
Saturated Fat: 2g
Carbohydrates: 1g
Protein: 21g
Sodium: 410mg
Sugar: 0g
More Hairy Bikers Recipe:
Hairy Bikers Beef Casserole Recipe
Description
A bubbling beef and pasta bake with rich marinara, golden cheese, and cosy, comforting flavour in every bite.
Ingredients
Instructions
- Cook pasta until just al dente, then drain.
- Brown beef and onion in oil, add garlic.
- Stir in marinara, season well.
- Mix pasta and sauce in baking dish.
- Top with cheese, bake at 400°F for 10 mins.
- Optional: grill a few minutes for a browned top.
Notes
- Drain fat after cooking beef if needed.
- Use fresh cheese for best melt.
- Want extra veg? Add mushrooms, spinach, or peppers.
- Reheats well — perfect for batch cooking.