Baked Cavatappi with Ground Beef and Tomato

Name: Baked Cavatappi with Ground Beef and Tomato
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) cavatappi pasta; 1½ lbs (680 g) ground beef (85% lean); 1 whole (150 g) yellow onion, medium, finely diced; 5 cloves garlic, minced; 28 oz (794 g) canned crushed tomatoes (28 oz / 794g can); 2 tbsp (30 g) tomato paste; 1 cup (240 ml) beef broth; 2 tbsp (30 ml) olive oil; kosher salt; black pepper, freshly ground; 1½ tsp (4 g) dried oregano; 1 tsp (2 g) dried basil; 2½ cups (285 g) whole milk mozzarella cheese, shredded, freshly shredded; ½ cup (50 g) Parmigiano-Reggiano cheese, grated, finely grated; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A hearty, homestyle baked pasta dish featuring ground beef simmered in a rich tomato sauce, tossed with cavatappi, and finished with melted mozzarella. This Italian-American favorite is perfect for feeding a crowd—tender pasta, savory meat sauce, and creamy cheese create pure comfort in every bite.

Prep: 15 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 10 min
Makes: Serves 6 (about 2 cups per serving)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Have a 9×13-inch (23×33 cm) baking dish ready
Measure out all ingredients before starting the sauce

1
Brown the ground beef
- Heat 2 tbsp (30 ml) olive oil in a large heavy-bottomed skillet over medium-high heat.
- Add 1.5 lbs (680 g) ground beef and cook, breaking it apart with a wooden spoon as it cooks, for 5–7 minutes, until no pink remains and the beef is nicely browned.
- Drain off excess fat if needed, leaving about 1 tbsp in the pan.
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Ready when: Beef is cooked through with no pink remaining and internal temperature reaches 160°F (71°C)
Tip: Don't stir too frequently; let the meat develop a golden crust for better flavor.
2
Build the sauce base
- Add the diced onion (about 1 medium, roughly 150 g) to the browned beef and cook over medium heat, stirring occasionally, for 3–4 minutes until the onion begins to soften.
- Add 5 minced garlic cloves and cook for 1 minute more, stirring, until fragrant.
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Ready when: Onion is translucent at the edges and garlic is fragrant
Tip: Keep the heat at medium to prevent the garlic from burning.
3
Add tomatoes and seasonings
- Stir in 2 tbsp (30 g) tomato paste and cook, stirring constantly, for 1 minute to caramelize it slightly.
- Pour in the 28 oz (794 g) can of crushed tomatoes with their juices and 1 cup (240 ml) beef broth.
- Add 1.5 tsp (4 g) dried oregano, 1 tsp (2 g) dried basil, ¼ tsp red pepper flakes (if using), and a pinch of kosher salt and black pepper.
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Ready when: Ingredients are well combined and the sauce is heated through
Tip: Caramelize the tomato paste for deeper, richer flavor rather than adding it raw.
4
Simmer the sauce
- Reduce heat to medium-low and let the sauce simmer gently, uncovered, for 15 minutes.
- Stir occasionally to prevent sticking.
- The sauce should bubble gently at the edges and reduce slightly.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Sauce is smooth, slightly thickened, and flavors have developed
Tip: A gentle simmer is better than a vigorous boil, which can cause spattering.
5
Cook the pasta
- While the sauce simmers, fill a large pot with 6–7 quarts (5.7–6.6 L) of water, add a generous pinch of kosher salt, and bring to a rolling boil.
- Add 1 lb (450 g) cavatappi and cook according to package directions until just al dente (usually 8–10 minutes).
- Drain the pasta in a colander but do not rinse it.
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Ready when: Pasta is tender but still has a slight bite in the center
Tip: Cook the pasta 1–2 minutes under the package time; it will finish cooking in the oven.
6
Combine pasta and sauce
- Pour the drained pasta into the skillet with the meat sauce.
- Stir gently with a wooden spoon or spatula for 1–2 minutes until the pasta is evenly coated.
- Remove the skillet from the heat.
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Ready when: All pasta pieces are evenly coated with sauce
Tip: Fold gently to avoid breaking the pasta tubes; the sauce will redistribute as you layer it in the baking dish.
7
Transfer to baking dish and top with cheese
- Pour the pasta and sauce mixture into a 9×13-inch (23×33 cm) baking dish.
- Spread evenly.
- In a small bowl, combine 2.5 cups (285 g) shredded mozzarella and ½ cup (50 g) grated Parmigiano-Reggiano.
- Sprinkle this cheese mixture evenly over the pasta, covering it completely.
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Ready when: Cheese is evenly distributed over the entire surface
Tip: Mix the cheeses together before sprinkling so they melt and brown evenly.
8
Bake until goldenOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven and bake, uncovered, for 25–30 minutes until the cheese is melted and bubbly and the top is light golden brown in spots.
- Watch carefully in the final few minutes to prevent over-browning.
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Ready when: Cheese is bubbling at the edges and has light golden-brown spots on top
Tip: If the cheese is browning too quickly, loosely tent the dish with foil and continue baking.
9
Rest before serving
- Remove the baking dish from the oven and let it rest on the counter for 10 minutes.
- This allows the cheese to set and makes serving easier without the pasta sliding around.
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Ready when: Cheese is no longer bubbling actively
Tip: Don't skip this rest; it's the difference between neat, presentable servings and a mushy heap.

Good to know

Tips

Shred your own mozzarella from a block if possible; pre-shredded cheese contains anti-caking agents that can make the melted topping grainy.
For a deeper, more authentic flavor, cook the meat sauce for an extra 5–10 minutes after simmering, uncovered, to reduce and concentrate the tomato flavor.
Don't let the pasta cook fully in the boiling water—bake time will finish the job, and the pasta will be creamy and tender, not mushy.
A hot baking dish (preheated in the oven with your serving spoon) helps the bottom layer cook evenly and prevents a soggy base.

Make ahead

You can assemble the dish through Step 7 (before baking). Cover with foil and refrigerate for up to 8 hours. Bake from a cold state, adding 5–10 extra minutes to the baking time and checking that it's heated through and bubbling.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven covered with foil for 15–20 minutes until heated through. Freeze for up to 3 months; thaw overnight in the fridge and reheat as above, adding a few minutes if needed.

Substitutions

ground beef (85% lean) → Ground Italian sausage (equal amount) or a mix of ground beef and ground pork. Sausage adds more seasoning and richness; reduce the dried oregano slightly if using sausage.
canned crushed tomatoes (28 oz / 794g can) → 1.5 cups (360 ml) tomato sauce plus ½ cup (120 ml) water. Tomato sauce is smoother but less chunky; adjust liquid to match sauce consistency.
whole milk mozzarella cheese, shredded → Whole milk ricotta mixed with ½ cup (50 g) Parmigiano-Reggiano (use 2 cups ricotta total). Creates a creamier, richer dish; it won't brown as much on top.
cavatappi pasta → Rigatoni, penne rigate, or ziti (equal amount). Any tube or ridged pasta works; avoid very delicate shapes like angel hair.