Creamy Cheesy Baked Pasta

Ingredients

• 400–500 g dry pasta (14–17 oz; about 7–9 cups cooked)short pasta
• 30 ml (2 tablespoons)olive oil
• 227 g (½ pound)lean ground beef
• 600 ml (2½ cups)passata (tomato purée)
• 1 clovegarlic, chopped
• 1 teaspoondried basil
• 3 leavesfresh basil
• 1 teaspoondried oregano
• ½ teaspoonsalt
• 240–360 ml (1–1½ cups)water
• 120 ml (½ cup)white sauce, shop-bought or homemade
• 150 g (1 cup)fresh mozzarella, diced
• 50 g (½ cup)Parmesan, freshly grated

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Cook the sauce

   In a large ovenproof pan or 25 cm (10-inch) frying pan, heat the olive oil and brown the ground beef. Add the passata, salt, dried basil, oregano, garlic and water, then stir to combine. Add the fresh basil leaves and cook over a medium heat, with the pan half-covered, until the sauce thickens, about 20–25 minutes.

3. 3

   Cook the pasta

   While the sauce cooks, boil the pasta in a large pan of salted water until al dente, still firm when bitten. Drain it.

4. 4

   Assemble and bake

   Once the sauce has thickened, add the drained pasta and mix well. Drizzle over the white sauce, then top with the diced mozzarella followed by the Parmesan. Bake in the preheated 180°C (350°F) oven for about 20–25 minutes. Add extra Parmesan on top if desired.

5. 5

   Choose the sauce

   Use homemade white sauce or a good shop-bought one, according to your preference.

What is creamy cheesy baked pasta?

Baked pasta is a broad Italian-style way of serving pasta with sauce and cheese, finished in the oven. This version pairs a beef and tomato sauce with white sauce and mozzarella for a rich, layered finish.

The method makes it practical for a family meal: simmer the sauce while the pasta cooks, then combine and bake everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 454 calories, 22g protein, 40g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while the olive oil, beef, white sauce and cheeses contribute much of the fat; beef and cheese also provide protein. Serve it with a generous side of salad or vegetables to add freshness and balance the plate.

Building the tomato sauce

Browned beef: Cook it in the olive oil before adding the passata so it is distributed through the sauce.

Herbs and garlic: Dried basil and oregano flavour the tomato base, while fresh basil leaves add another layer as the sauce simmers.

Choosing the pasta

Short shapes: Use a short pasta that can be mixed evenly with the sauce, such as penne or fusilli.

Al dente: Stop cooking while the pasta still has a firm bite. It will soften further in the oven as it bakes with the sauce.

Getting the sauce consistency right

Simmer gently: Cook the tomato and beef mixture for 20–25 minutes, half-covered, until it has thickened. Stir occasionally so the base does not catch.

Adjust the water: The recipe gives a range of 240–360 ml. Start with less and add more if needed; the finished sauce should coat the pasta rather than pool around it.

Layering the toppings

White sauce: Drizzle it over the combined pasta and tomato sauce before adding the cheese.

Cheese: Put the diced mozzarella on first and the grated Parmesan on top. Bake until the cheese has melted and the dish is hot throughout.

Serving the bake

Let the pasta settle briefly after baking so it is easier to serve. A green salad or simply cooked vegetables make a fresh contrast to the creamy, cheesy sauce.

If you like, finish individual portions with a little extra Parmesan, as suggested in the method.

Recipe notes & tips

• Use a pan that can go safely from the hob to the oven if you want to follow the one-pan approach.
• Salt the pasta water before adding the pasta.
• Drain the pasta as soon as it is al dente so it does not become too soft in the oven.
• Stir the sauce from time to time as it simmers to help prevent it sticking.
• Dice the mozzarella evenly so it spreads across the top of the bake.

Variations

• Add vegetables: Stir in cooked mushrooms or chopped peppers with the pasta.
• Use another pasta shape: Choose a different short pasta that holds sauce well.
• Make it meat-free: Leave out the beef and add extra vegetables to the tomato sauce.
• Change the cheese: Replace some of the mozzarella with another good melting cheese.
• Add extra herbs: Finish with a few torn fresh basil leaves after baking.

Common mistakes to avoid

• Overcooking the pasta: Cook it only to al dente because it continues cooking in the oven.
• Using too much water: Add it gradually so the sauce thickens enough to coat the pasta.
• Skipping the browning: Brown the beef before adding the passata to build flavour in the sauce.
• Baking before the sauce thickens: Simmer it for about 20–25 minutes first, as directed.
• Adding the cheese too early: Assemble with the mozzarella and Parmesan just before the dish goes into the oven.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat until hot throughout, either in the oven covered with foil or in the microwave; add a small splash of water if the pasta seems dry.

Frequently asked questions