Go Back

Easy One-Pot Cheesy Hamburger Pasta Casserole

This easy one-pot cheesy hamburger pasta casserole is a classic weeknight comfort meal. Featuring ground beef, elbow macaroni, and lots of cheddar cheese in a simple tomato sauce, it's quick to make and loved by the whole family. Ready in under an hour with minimal cleanup!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course: Casserole, Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 recommended
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can tomato sauce 15 ounce
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 cup beef broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz elbow macaroni uncooked, or other small pasta shape
  • 2 cups shredded cheddar cheese sharp or mild
  • 1/2 cup sour cream optional
  • Fresh chopped parsley optional, for garnish

Equipment

  • Large Oven-Safe Pot or Dutch Oven
  • Spoon or spatula

Method
 

  1. Step 1: Get Your Oven Ready: First things first, preheat your oven to 375°F (190°C).
  2. Step 2: Brown the Beef: Place your large oven-safe pot or Dutch oven over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon as it browns, until it's no longer pink. This usually takes about 5-7 minutes. Once it's all browned up, carefully drain any excess grease.
  3. Step 3: Add the Aromatics: Toss the chopped onion into the pot with the beef. Cook for another 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Now, stir in the minced garlic and cook for just one more minute until it's fragrant. Don't let it burn!
  4. Step 4: Build the Sauce: Pour in the can of tomato sauce, the undrained diced tomatoes, and the beef broth. Stir in the Italian seasoning, salt, and pepper. Give everything a good stir to combine, then bring the mixture up to a gentle simmer.
  5. Step 5: Add the Pasta: Dump the uncooked elbow macaroni right into the simmering sauce. Stir it really well, making sure all the pasta is submerged in the liquid. This is how it cooks!
  6. Step 6: Stir in Creaminess (Optional): If you're using sour cream, stir it in now until it's completely combined and the sauce looks nice and creamy.
  7. Step 7: Add the First Round of Cheese: Take the pot off the heat. Stir in 1 1/2 cups of the shredded cheddar cheese. Stir until it's all melted and creates a gorgeous, cheesy sauce coating the pasta.
  8. Step 8: Top with More Cheese: Smooth the top of the casserole with your spoon. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. This will give you that irresistible cheesy crust.
  9. Step 9: Bake Covered: Cover the pot with its lid or tightly with aluminum foil. Pop it into your preheated oven and bake for 20 minutes. This allows the pasta to cook through in the liquid.
  10. Step 10: Bake Uncovered: Remove the lid or foil. Bake for an additional 10-15 minutes, or until the pasta is perfectly tender, the sauce is bubbly around the edges, and the cheese on top is melted, golden brown, and delicious looking.
  11. Step 11: Rest and Serve: Let the casserole rest for just a few minutes (5-10 is ideal) before serving. This helps the sauce thicken up slightly and prevents it from being too runny. Garnish with fresh chopped parsley if you like!

Notes

Substitutions & Additions: You can substitute ground turkey or chicken, or Italian sausage for the beef. Other pasta shapes like penne, rotini, or ziti work. Swap cheddar with Monterey Jack, Colby, or Provolone; add mozzarella or Parmesan. Stir in frozen peas or corn during the last 5-10 minutes of uncovered baking, or chopped bell peppers with the onion. Add a pinch of red pepper flakes, dash of Worcestershire sauce, or teaspoon of smoked paprika for extra flavor. Cream cheese or heavy cream can replace sour cream for creaminess.
Tips for Success: Use an oven-safe pot large enough for all ingredients. Ensure pasta is submerged in liquid before baking. Check pasta for doneness and add extra broth if dry. Let it rest for 5-10 minutes after baking to thicken.
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Casserole freezes well for 2-3 months; thaw overnight in the fridge. Reheat in the microwave or a 350°F (175°C) oven, adding liquid if needed.