Feeding a crowd on a budget can feel like a challenge, but this hearty, one-pot pasta bake is the perfect solution. It’s creamy, cheesy, and packed with protein and veggies, all made with affordable pantry staples. This dish comes together in about an hour and is a guaranteed crowd-pleaser for family dinners, potlucks, or casual get-togethers.
Ingredients
- 1 lb (450 g) penne or other short pasta
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb (450 g) ground beef or turkey (93% lean)
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 (24 oz / 680 g) jar marinara sauce
- 1 (14.5 oz / 411 g) can diced tomatoes, undrained
- 8 oz (225 g) cream cheese, softened and cut into chunks
- 2 cups (200 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente (about 1-2 minutes less than the recommended time, since it will bake further). Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground meat to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink. Season with salt, pepper, and Italian seasoning. If using ground beef, cook until the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Stir in the marinara sauce and diced tomatoes. Bring to a simmer and let cook for 5 minutes.
- Reduce heat to low. Stir in the cream cheese chunks until melted and the sauce is creamy and smooth.
- Add the cooked pasta to the sauce and stir to coat everything evenly.
- Transfer the mixture to a 9×13-inch baking dish (or two smaller dishes). Sprinkle the top with the mozzarella and Parmesan cheeses.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
- Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips
- Make it vegetarian: Skip the meat and add a can of drained chickpeas or lentils along with the sauce for extra protein and fiber.
- Don’t overcook the pasta: Slightly undercooking it prevents it from becoming mushy after baking.
- Cheese variations: Use any melty cheese you have—cheddar, provolone, or a Mexican blend work great. For a sharper flavor, substitute some mozzarella with smoked gouda.
- Freeze half: Assemble the dish in two smaller pans and freeze one before baking. Wrap tightly in foil and plastic wrap; it will keep for up to 3 months.
Serving Suggestions
Serve this pasta bake with a simple green salad dressed with lemon vinaigrette and some crusty garlic bread to soak up the extra sauce. Steamed broccoli or roasted asparagus also make excellent sides. For a lighter option, serve with a side of sautéed zucchini.
Variations
- Spicy: Add 1/2 teaspoon red pepper flakes or a chopped jalapeño with the garlic for a kick.
- Veggie-loaded: Sauté 1 cup of sliced mushrooms, bell peppers, or zucchini with the onion.
- Different protein: Use 1 lb of Italian sausage (casings removed) instead of ground beef. Cook it to 160°F (71°C) as well.
- Baked ziti style: Swap the penne for ziti and add 1/2 cup of ricotta cheese in dollops on top before baking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 1–2 minutes, or reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. This dish also freezes well: wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this ahead of time? Yes! Assemble the dish completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if starting from cold.
Can I use no-boil pasta? Absolutely. Use 1 lb of no-boil lasagna sheets, broken into pieces, and add an extra 1/2 cup of water or broth to the sauce. Bake as directed, but check for doneness—you may need to cover with foil for part of the baking to ensure the pasta cooks through.
How do I make this gluten-free? Use gluten-free pasta and ensure your marinara sauce and other ingredients are certified gluten-free. The baking time may be slightly shorter, so check at 15 minutes.
Can I reduce the fat? Use ground turkey or chicken (cook to 165°F / 74°C) and reduced-fat cream cheese and mozzarella. You can also omit the Parmesan or use a smaller amount.
What if I don’t have a 9×13-inch dish? Use two 8×8-inch square pans or a large cast-iron skillet (if oven-safe). Adjust the baking time accordingly—smaller pans may need a few minutes less.
Can I add more vegetables? Yes, this is very forgiving. Add a cup of frozen peas, corn, or chopped spinach (thawed and squeezed dry) to the sauce before baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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