No-Boil Penne Pasta Casserole with Ground Beef & Cheese
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No-boil penne pasta casserole with ground beef & cheese has become one of my family’s favorite dinners for a few simple reasons.
My kids love it — noodles and cheese are always a win — and I love how easy it is to put together. If you’re already a fan of cozy pasta dinners like my Pesto Pasta with Bread Crumbs or Meat Lovers Lasagna, this casserole fits right into that rotation.
It’s layered with a rich meat sauce, creamy ricotta, melty cheese, and finished with a swirl of pesto that brightens everything up.
Key Ingredients & Why They Matter
Penne Pasta: Uncooked penne cooks directly in the sauce, soaking up flavor while baking and keeping prep simple.
Ground Beef: Browning the beef first adds a rich, savory base that carries through the entire casserole. It gives this casserole the same cozy comfort-food feel as my Lasagna Soup with Ground Beef.
Marinara Sauce + Broth: This combination provides enough liquid for the pasta to cook fully without becoming mushy. Mushy pasta is the worst.
Ricotta Cheese: Ricotta adds creaminess and balances the richness of the meat and cheese.
Pesto: A swirl of pesto at the end adds freshness and keeps the casserole from feeling heavy. If you already love pesto as much as we do, this dish is a great way to use a batch of homemade pesto.
Step-by-Step Instructions:
No-boil penne pasta casserole requires only two pans: one to cook the ground beef and one to bake the pasta. It’s super easy!
For full recipe instructions, see the recipe card below.
Make It Work for Your Family
- If your kids aren’t fans of pesto, swirl it over just half the dish or serve it on the side.
- You can swap the ground beef for ground turkey or sausage if that’s what you have on hand.
- For a vegetarian version, sautéed mushrooms work well in place of the meat. And if your family loves easy cheesy pasta dinners, my One Skillet Ground Beef & Spinach Ravioli is another cozy weeknight option.
This has become one of my family’s favorite dinners for a few simple reasons. My kids love it — noodles and cheese are always a win — and I love how easy it is to put together.
My Barbecue Beef Pot Pie has that same cozy, family-dinner feel when I want something hearty and comforting.
The pesto really takes it to the next level, adding bold flavor to every bite. It works just as well for busy weeknights as it does for meal trains or casual dinner gatherings, and it’s easy to adapt with different vegetables or cheeses. Most importantly, it’s a meal everyone enjoys!
No-Boil Penne Pasta Casserole with Ground Beef & Cheese
Cooked ground beef is added to a baking dish along with pasta, spices, tomato sauce, stock and cheese. It's baked until bubbly then topped with fresh pesto!
Ingredients
- 1 pound penne pasta (or any short cut pasta)
- 25 ounce jar of marinara sauce (about 3 cups)
- 3 cups of stock (chicken, vegetable or beef would work well)
- 1 pound ground beef, cooked
- 2 cloves of garlic, minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- Pesto for drizzling
Instructions
1. Preheat the oven to 400 degrees and grease a 9x13 baking dish; set aside.
2. Cook ground beef in a skillet over medium heat until cooked through, breaking apart with a wooden spoon.
3. In the greased 9x13 inch baking dish, combine uncooked pasta, marinara sauce, chicken stock, ground beef, minced garlic, Italian seasoning, salt and pepper, Stir well.
4.) Stir in 1/2 cup shredded mozzarella and 1/4 cup grated parmesan.
5.) Dollop spoonfuls of ricotta over the top.
6.) Cover tightly with foil and bake for 40-45 minutes. Check pasta for doneness. The pasta on the top will crisp up - this is normal and wonderful texture! The pasta underneath should be cooked through.
7.) Remove foil, sprinkle remaining mozzarella and parmesan on top and bake uncovered for another 10 minutes.
8.) Drizzle pesto on top and enjoy with crusty bread and a side salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a 350 degree oven for 10-15 minutes or warm in the microwave.
Casserole can be made in advance, cooled completely and stored, covered, in the refrigerator. Simply reheat at 350 degrees for 15-20 minutes.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 770Total Fat: 38gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 129mgSodium: 1600mgCarbohydrates: 54gFiber: 5gSugar: 12gProtein: 52g
Nutrition information is automatically calculated. Use as an approximation only.
