Ground Beef Alfredo Bake

Imagine sinking your fork into a bubbling, creamy Ground Beef Alfredo Bake that marries the rich flavor of seasoned ground beef with velvety Alfredo sauce, all topped with a golden, crispy cheese crust. This comforting casserole transforms simple ingredients into a memorable meal that satisfies the deepest comfort food cravings. The Ground Beef Alfredo Bake has quickly become a family favorite across American dinner tables, offering a delicious twist on traditional pasta bakes. You’ll learn how to create layers of flavor, achieve the perfect sauce consistency, and make this hearty dish that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Ground Beef Alfredo Bake stands out as a weeknight winner for multiple reasons. First, it combines two beloved flavors – savory ground beef and creamy Alfredo sauce – creating a harmonious blend that feels both familiar and exciting. The contrast between the al dente pasta, tender seasoned beef, and the molten cheese topping provides a textural experience that keeps every bite interesting.

What makes this baked Alfredo dish special is its versatility. It’s elegant enough for company yet simple enough for a Monday night dinner. The make-ahead potential is another bonus – assemble it in the morning, refrigerate, and pop it in the oven when you get home.

Parents especially appreciate how this cheesy pasta bake with ground beef sneaks in protein and can easily hide extra vegetables for picky eaters. The leftovers (if there are any!) reheat beautifully, making this a time-saving option for busy households. The combination of everyday ingredients transforming into something spectacular is truly what makes this creamy beef pasta bake worth adding to your regular rotation.

Ingredients

For this hearty Ground Beef Alfredo Bake, you’ll need:

• 1 pound (454g) lean ground beef
• 12 ounces (340g) penne pasta (or rigatoni)
• 2 tablespoons olive oil
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 2 cups (473ml) Alfredo sauce (store-bought or homemade)
• 1 cup (240ml) milk
• 2 cups (226g) shredded mozzarella cheese, divided
• 1 cup (100g) grated Parmesan cheese, divided
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The quality of your Alfredo sauce significantly impacts the final dish – if using store-bought, select a premium brand with real cream and cheese listed as primary ingredients. For the ground beef, 85% lean provides the optimal balance between flavor and not being overly greasy. Freshly grated cheeses melt more smoothly than pre-packaged varieties, creating that perfect stretchy cheese pull when serving.

Pro Tips

Use the Right Pasta Shape: For this Ground Beef Alfredo Bake, choose pasta shapes that capture the sauce in their crevices. Penne, rigatoni, or fusilli work beautifully because their hollow centers and ridges hold onto the creamy sauce. Always cook the pasta 1-2 minutes less than package directions for al dente, as it will continue cooking in the oven. This prevents mushy pasta in your finished casserole.

Perfect Your Beef Browning Technique: When browning the ground beef, resist the urge to constantly stir. Let it develop a caramelized crust by allowing it to sit undisturbed for 1-2 minutes before breaking it apart. This creates deeper flavor compounds through the Maillard reaction. Drain excess fat after browning, but leave a small amount for flavor – about a tablespoon will enhance the overall richness without making the dish greasy.

Layer for Maximum Flavor: Create distinct layers when assembling your bake. Start with a thin layer of sauce on the bottom to prevent sticking, then add half the pasta mixture, followed by cheese, remaining pasta, and top with more cheese. This layering technique ensures even distribution of flavors and creates pockets of melty cheese throughout the casserole, not just on top. For the perfect finish, cover with foil for the first 15 minutes of baking, then remove for the last 10 minutes to achieve that golden, bubbly top.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions indicate for al dente. Drain the pasta but don’t rinse it – the starch helps the sauce adhere better to the pasta.

Step 2: Cook the Ground Beef Mixture
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it apart with a wooden spoon. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Brown the meat until no pink remains, about 5-6 minutes. Drain excess fat if necessary, leaving a small amount for flavor.

Step 3: Create the Alfredo Sauce Mixture
Reduce heat to medium-low and pour the Alfredo sauce into the skillet with the beef mixture. Add milk and stir to combine. Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld together. Stir in 1/2 cup of the Parmesan cheese and 1 cup of mozzarella cheese until melted and smooth. Add the red pepper flakes if using.

Step 4: Combine Pasta and Sauce
Add the cooked pasta to the sauce mixture, stirring gently to coat each piece evenly. Taste and adjust seasonings if needed. The mixture should be creamy but not too runny – it will thicken further during baking.

Step 5: Assemble and Bake
Transfer half of the pasta mixture to your prepared baking dish. Sprinkle with 1/2 cup of mozzarella cheese. Add the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Parmesan cheeses. Dust with the remaining Italian seasoning. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden brown. For an extra golden top, broil for 1-2 minutes, watching carefully to prevent burning.

Step 6: Serve
Remove from oven and let the Ground Beef Alfredo Bake rest for 5 minutes before serving – this helps the sauce set slightly and makes serving easier. Garnish with freshly chopped parsley and serve hot.

Variations

Vegetable-Packed Version
Transform your Ground Beef Alfredo Bake into a more nutritious one-dish meal by adding vegetables. Sauté 2 cups of mixed vegetables like bell peppers, mushrooms, zucchini, or spinach with the onions before adding the beef. For picky eaters, finely chop the vegetables or puree them into the Alfredo sauce. This variation not only adds color and nutrients but also stretches the dish to feed more people economically.

Chicken Alfredo Bake
Easily swap the ground beef for 2 cups of cooked, shredded chicken breast for a lighter take on this creamy pasta bake. Season the chicken with Italian herbs and garlic powder before shredding for maximum flavor. This variation pairs particularly well with broccoli florets mixed into the pasta. The chicken Alfredo version feels slightly more elegant while maintaining the comfort food appeal of the original.

Spicy Cajun Alfredo
For heat lovers, create a Cajun version by adding 1-2 tablespoons of Cajun seasoning to the meat while browning. Include diced bell peppers, celery, and a jalapeño for authentic Cajun flavor. Replace 1/3 of the mozzarella with pepper jack cheese for an extra kick. This variation transforms the dish into a fusion of Creole cuisine and Italian comfort food, perfect for those who enjoy bold flavors.

Storage and Serving

Storage Solutions
Your Ground Beef Alfredo Bake keeps beautifully in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. When reheating from frozen, thaw overnight in the refrigerator for best results. Reheat refrigerated portions in the microwave for 2-3 minutes, stirring halfway through. For a crispy top like fresh-baked, use an oven at 350°F for about 15-20 minutes until heated through.

Serving Suggestions
Transform this hearty casserole into a complete meal with thoughtful sides. A crisp garden salad with a light vinaigrette provides refreshing contrast to the rich pasta bake. Garlic bread or buttery breadsticks are perfect for sopping up extra sauce. For a more elegant presentation, serve smaller portions as a first course before a simply prepared protein like grilled chicken or fish. For casual gatherings, place the bubbling casserole centerpiece-style on the table with a variety of vegetable sides, allowing guests to help themselves family-style.

FAQs

Can I make this Ground Beef Alfredo Bake ahead of time?
Yes! Assemble the entire dish up to 24 hours before baking, cover with plastic wrap and refrigerate. When ready to bake, remove from refrigerator 30 minutes before cooking, replace plastic with foil, and add an extra 10-15 minutes to the covered baking time.

What’s the best way to make homemade Alfredo sauce?
For homemade Alfredo, melt 1/2 cup butter in a saucepan, add 2 cups heavy cream and simmer for 5 minutes. Add 2 minced garlic cloves, then whisk in 2 cups freshly grated Parmesan cheese until smooth. Season with salt, pepper, and a pinch of nutmeg.

Can I use a different type of meat?
Absolutely! Ground turkey, Italian sausage, or ground chicken work wonderfully. Each offers a different flavor profile – Italian sausage adds spice, while ground turkey creates a lighter version.

Why is my casserole watery?
Excess moisture typically comes from underdrained pasta or watery vegetables. Ensure pasta is just under al dente and vegetables are thoroughly sautéed before assembling. If using frozen vegetables, thaw and drain them completely first.

Can I add vegetables without changing the recipe significantly?
Yes! Frozen peas, spinach, or roasted red peppers blend seamlessly into the sauce without altering cooking times. Add them when combining the pasta with sauce. For heartier vegetables like broccoli or cauliflower, steam them partially before adding to ensure proper cooking.

Print