Cooking Tips
Cheesy Baked Lasagna Pasta with Savory Ground Beef
Baked lasagna-style pasta with savory ground beef, rich tomato sauce and layers of gooey melted mozzarella and Parmesan.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is lasagna flavor without the layering labor: mafaldine or lasagna-style pasta folded through a savory beef and tomato sauce, enriched with ricotta, cream and cream cheese, then baked under mozzarella, cheddar and Parmesan until golden and bubbling. The ruffled pasta edges catch the sauce and crisp slightly at the top, giving you the best parts of a lasagna in a fraction of the assembly time. Rest it before serving and the portions hold their shape.
Ingredients
For the savory ground beef filling: 1 1/2 lb ground beef; 2 tbsp olive oil; 1 medium onion, finely diced; 4 garlic cloves, minced; 1 1/2 cups marinara sauce; 2 tbsp tomato paste; 1/2 cup diced tomatoes; 1 tsp Italian seasoning; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper.
For the creamy pasta: 12 oz mafaldine or lasagna-style pasta; 2 tbsp unsalted butter; 1/2 cup ricotta cheese; 1/2 cup heavy cream; 1/4 cup cream cheese; 1/2 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp Italian seasoning; salt and black pepper, to taste.
For the cheesy topping: 2 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 tsp dried oregano; 1/2 tsp Italian seasoning.
For garnishing: 2 tbsp fresh parsley, chopped; 1/4 tsp red pepper flakes (optional); freshly cracked black pepper; extra grated Parmesan cheese.
Method
Heat the oven to 190°C (375°F). Boil the pasta in salted water until just shy of al dente — it will finish in the oven. Drain.
Heat the olive oil, soften the onion for 4 minutes, add the garlic for 30 seconds, then brown the ground beef until it reaches 160°F (71°C). Drain excess fat.
Stir in the marinara sauce, tomato paste, diced tomatoes, Italian seasoning, garlic powder, smoked paprika, salt and pepper. Simmer for 5 minutes.
Stir the butter, ricotta, cream, cream cheese, Parmesan, garlic powder and Italian seasoning into the drained pasta until coated, then fold in the beef sauce.
Transfer to a baking dish and top with the mozzarella, cheddar, Parmesan, oregano and Italian seasoning.
Bake for 20–25 minutes until golden and bubbling. Rest for 10 minutes, then garnish with parsley, red pepper flakes if using, black pepper and extra Parmesan.
Cooking Tips
Undercook the pasta slightly — it finishes in the oven, and fully cooked pasta goes soft.
Drain the beef fat before adding the sauce, or the baked pasta turns greasy.
Resting for 10 minutes is what lets the cheese set enough to serve clean portions.
Frequently asked questions
How is this different from the baked rigatoni casserole?
The method is similar, but this one uses ruffled lasagna-style pasta and diced tomatoes, while the rigatoni version uses tube pasta, crushed tomatoes and a slightly richer cream base.
Can I assemble this ahead?
Yes — assemble up to a day ahead, refrigerate, and bake for 30–35 minutes until bubbling throughout.