I’ve made this creamy, cheesy beef pasta bake a dozen times for busy weeknights and casual weekend get-togethers. It’s a one-dish, comfort-food winner: tender pasta shells wrapped in a rich cream-and-tomato sauce, seasoned ground beef, and a golden blanket of melted cheese on top. It’s exactly the sort of recipe you reach for when you want something satisfying, simple to scale, and comforting without a lot of fuss. If you’re hunting for an easy casserole that feels special, this is it — and if you want a near cousin that turns the same flavors into a bowl of soup, check out this version that inspired me: creamy beef pasta.

Why you’ll love this dish

This bake is built for real life: quick to pull together, forgiving with substitutions, and endlessly kid-friendly. The cream (or cream cheese) makes the sauce silky so the dish never feels dry, and the marinara adds bright tomato balance. It’s budget-wise — ground beef stretches a long way — and hands-off once it’s in the oven, which makes it perfect for dinner parties or busy nights.

“Comfort food without the fuss — the whole family asked for seconds.” — a regular weeknight reviewer

This is also great for batch cooking. Make it when you want leftovers that reheat beautifully, or bring it to a potluck where it will disappear fast. If you prefer a spicier spin, there’s also a creamy sausage pasta idea that swaps the flavor profile while keeping the same comforting texture: white lasagna soup.

Step-by-step overview

Before you dive into the full ingredient list, here’s the process in plain terms:

Boil the pasta until just shy of tender (al dente).
Brown and season the ground beef; cook aromatics until soft.
Stir in cream (or cream cheese) and marinara to make a creamy sauce.
Combine pasta with the sauce, transfer to a greased baking dish, and top with shredded cheese.
Bake until the cheese bubbles and the edges brown slightly. Rest briefly, garnish, and serve.

This quick overview helps you plan timing: while pasta cooks, you can brown the beef and prep the sauce so assembly moves fast.

What you’ll need

8 oz pasta shells (medium shells work best; they trap sauce)
1 lb ground beef (85/15 is a good balance of flavor and fat)
1 small onion, chopped
2 cloves garlic, minced
2 cups cream or softened cream cheese (use cream for silkiness; cream cheese for tang and body)
1 cup marinara sauce
2 cups shredded cheese (mozzarella or cheddar, or a mix)
Salt and pepper to taste
1 tsp Italian seasoning
Chopped parsley for garnish (optional)

Substitution notes:

Swap ground turkey or plant-based crumbles for leaner or vegetarian options.
Use half-and-half plus a tablespoon of cornstarch if you want a lighter sauce that still thickens.
If you only have ricotta, you can fold 1 cup ricotta with 1/2 cup cream to approximate texture.

How to prepare it

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish so the edges don’t stick.
Bring a large pot of water to a rolling boil. Salt generously. Add the pasta shells and cook 1–2 minutes less than package directions. Drain and set aside; you want slightly undercooked shells so they finish perfectly in the oven.
Heat a large skillet over medium. Add the ground beef and brown, breaking it into pieces. Cook until no pink remains, about 6–8 minutes.
Drain off excess fat if needed. Add the chopped onion to the skillet and sauté 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.
Pour in the cream (or stir in softened cream cheese) and the marinara sauce. Stir until smooth and combined. Season with salt, pepper, and Italian seasoning.
Let the sauce simmer 2–3 minutes to warm through and thicken slightly. Taste and adjust seasoning.
Remove the skillet from the heat. Fold the cooked pasta into the beef-cream sauce until shells are evenly coated.
Transfer the pasta mixture to the prepared baking dish. Scatter the shredded cheese evenly over the top.
Bake for 25–30 minutes, until the cheese is melted and bubbly and the edges have a little color.
Let rest 5 minutes before serving. Garnish with chopped parsley for a fresh finish.

Short, clear steps let you move from stovetop to oven without confusion. If you want a quicker, one-pot alternative, there’s a helpful guide that turns similar flavors into a stovetop meal: one-pot variant.

Best ways to enjoy it

This bake is a full meal by itself, but a few simple sides elevate it:

Crisp green salad with a lemon vinaigrette cuts through the richness.
Roasted vegetables (broccoli, Brussels sprouts, or green beans) add color and texture.
Garlic bread or a crusty baguette for mopping up sauce.
For wine pairings, try a medium-bodied red (Merlot or Sangiovese) or a dry rosé.

For plating, spoon generous portions into bowls or onto plates; let the cheese stretch be the centerpiece. A sprinkling of fresh parsley or red pepper flakes makes it look finished and restaurant-ready.

Storage and reheating tips

Refrigerate leftovers within 2 hours. Store in an airtight container for up to 3–4 days.
To reheat: cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave single portions until heated through. If the bake seems dry, add a splash of cream or milk before reheating.
To freeze: cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Don’t overcook the pasta on the stove. It should be slightly firm since it will absorb sauce in the oven.
Taste and adjust seasoning before baking; the sauce concentrates flavors as it bakes.
If you use cream cheese, bring it to room temperature or soften it so it blends smoothly.
For extra flavor, brown the beef with a pinch of smoked paprika or a splash of Worcestershire sauce.
If the sauce looks thin, a teaspoon of cornstarch mixed with cold water will thicken it quickly.
For a faster weeknight option, skip baking and broil the cheese on top for 3–4 minutes until bubbly.

Try a different protein or swap cheeses to change character: pepper jack for spice or a blend of parmesan and mozzarella for a nuttier finish. For inspiration on swapping proteins and spices, see this creamy cajun twist: creamy cajun sausage pasta.

Creative twists

Veg-forward: Replace half the beef with sautéed mushrooms and diced eggplant for more texture and veggies.
Spicy version: Stir in 1/2 tsp red pepper flakes or use a spicy marinara.
Gluten-free: Use gluten-free pasta shells and check marinara label for gluten-free certification.
Italian-turned-Mexican: Swap the marinara for enchilada sauce, use pepper jack, and top with cilantro and lime.
Make it lighter: Use half-and-half instead of heavy cream and reduce cheese to 1½ cups; still comforting but lighter on calories.

Common questions

Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely. Use the same method, but brown more gently as lean poultry cooks faster and can dry out. Add a little olive oil if the pan looks dry.

Q: What’s the best cheese to use?
A: Mozzarella melts beautifully for stretch and mild flavor. Cheddar gives more tang. A 50/50 mix gives both melt and flavor depth. Freshly shredding cheese from a block melts better than pre-shredded varieties (which often contain anti-caking agents).

Q: Why did my pasta get mushy?
A: Likely overcooked before baking. Remember to cook pasta 1–2 minutes less than package directions so it finishes cooking in the oven while soaking up sauce.

Q: Is this freezer-friendly?
A: Yes — freeze fully cooled portions for up to 2 months. Thaw overnight in the fridge and reheat until piping hot.

Conclusion

This creamy beef pasta bake is straightforward, comforting, and endlessly adaptable — perfect for busy nights or feeding a crowd. For a related take with slightly different technique and flavor notes, you can compare this recipe to the version at Creamy Beef Pasta Bake – Cooking in the Midwest. If you’re curious about a one-pot, stovetop approach that keeps things even simpler, see the recipe for One-Pot Creamy Beef Pasta – Butter Be Ready.