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MaraLila

Easy Cheesy Pasta Bake

This Easy Cheesy Pasta Bake is the ultimate weeknight family dinner — tender pasta folded into a rich tomato meat sauce and a velvety cream cheese béchamel, topped with a triple cheese blend that bakes into a golden, bubbling crust. Made entirely from scratch with simple ingredients, this is the pasta bake that earns a permanent spot in your weekly rotation. For another comforting family favourite, check out our Baked Ziti.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Family Meals, Main Course
Cuisine: American, Italian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g dried pasta — penne, rigatoni, or fusilli (14 oz)
  • 1 tbsp fine sea salt (for pasta water)
  • 1 tbsp olive oil (for pasta)
  • 500 g ground beef or Italian sausage, casings removed (1 lb)
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp smoked paprika
  • 0.5 tsp crushed red pepper flakes (optional)
  • 400 g can crushed tomatoes (14 oz)
  • 2 tbsp tomato paste
  • 1 tsp granulated sugar
  • 3 tbsp unsalted butter (for cheese sauce)
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed (480ml)
  • 120 g full-fat cream cheese, softened and cubed (4 oz)
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp ground nutmeg
  • 150 g shredded mozzarella cheese (1.5 cups)
  • 100 g shredded sharp cheddar cheese (1 cup)
  • 50 g freshly grated Parmesan cheese (0.5 cup)
  • 1 tbsp olive oil (drizzled over cheese topping before baking)
  • 1 handful fresh basil or flat-leaf parsley, torn, for garnish

Equipment

  • 9x13-inch Deep Baking Dish The essential vessel — ceramic or glass recommended for even heat distribution and beautiful table presentation.
  • Large Wide Skillet or Sauté Pan For browning the meat and building the tomato sauce.
  • Medium Saucepan For making the béchamel and cream cheese sauce separately.
  • Large Pot For boiling the pasta in well-salted water.
  • Balloon Whisk Essential for a lump-free béchamel — whisk constantly when adding milk to the roux.
  • Colander For draining the undercooked pasta before combining.
  • Box Grater For grating block mozzarella, cheddar, and Parmesan fresh — far superior to pre-shredded.
  • Large Silicone Spatula For folding the pasta, meat sauce, and cheese sauce together without breaking the pasta.

Method
 

  1. Preheat your oven to 200°C (390°F) with the rack in the upper-middle position. Lightly grease a deep 9x13-inch baking dish with butter or olive oil and set aside.
  2. Bring a large pot of water to a rolling boil. Add the tablespoon of salt. Add the pasta and cook for 2 minutes less than the package directions. Drain and immediately toss with the tablespoon of olive oil to prevent sticking. Set aside.
  3. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant. Add the ground beef or sausage and cook, breaking apart, for 7–8 minutes until fully browned. Drain excess fat leaving about a tablespoon in the pan.
  4. Add the oregano, basil, smoked paprika, and red pepper flakes to the meat. Stir and cook for 60 seconds to bloom the spices. Add the tomato paste and cook for 2 minutes until darkened. Pour in the crushed tomatoes, add the sugar, season with salt and pepper, and stir. Reduce heat to medium-low and simmer for 10 minutes until thickened.
  5. In a separate medium saucepan over medium heat, melt the butter. Add the flour all at once and whisk constantly for 90 seconds until the roux is pale golden and smells faintly nutty. Add the warmed milk gradually about ¼ cup at a time, whisking constantly after each addition until smooth. Continue whisking over medium heat for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Remove the saucepan from heat. Add the softened cream cheese cubes and whisk until completely melted and smooth. Add the garlic powder, onion powder, nutmeg, salt, and white pepper. Taste and adjust seasoning.
  7. Add the drained pasta to the meat sauce and stir to coat evenly. Pour the creamy cheese sauce over the pasta and meat mixture and fold gently until everything is evenly combined and coated. Transfer the mixture into the prepared baking dish and spread evenly to the edges.
  8. Combine the shredded mozzarella, cheddar, and half the Parmesan in a small bowl. Scatter evenly over the top of the pasta. Sprinkle the remaining Parmesan over everything and finish with a light drizzle of olive oil.
  9. Bake uncovered in the preheated oven for 25–30 minutes until the cheese is fully melted, golden brown in patches, and the edges are visibly bubbling. For extra browning, switch to broil for the final 2–3 minutes and watch carefully.
  10. Remove from the oven and rest for 5–10 minutes before serving. Scatter torn fresh basil or parsley over the top, add a final grating of Parmesan if desired, and bring straight to the table.

Notes

Pro Tips: Always undercook your pasta by 2 full minutes before baking — it finishes cooking in the sauce and absorbs all the flavour. Warm your milk before adding it to the roux to prevent lumps and speed up the sauce. Grate your cheese from a block rather than using pre-shredded — it melts cleaner and tastes better. Season every layer independently — the pasta water, the meat sauce, and the cheese sauce each need their own seasoning. The cream cheese is non-negotiable — it adds body, tanginess, and prevents the sauce from breaking during baking. Do not cover the dish while baking — leave it uncovered for a golden, crisped cheese top. Rest for 5–10 minutes before serving so the bake holds together cleanly on the plate.