No-Fuss Baked Mac with Tomato and Ground Beef

Name: No-Fuss Baked Mac with Tomato and Ground Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) ground beef (85/15 lean); 1 medium (150 g) yellow onion, finely diced; 3 cloves (15 g) garlic, minced; 2 cans (15 oz each) (850 g) tomato sauce; 2 tablespoons (30 g) tomato paste; 1 lb (454 g) elbow pasta, uncooked; 2 cups (240 g) sharp cheddar cheese, shredded; 1 cup (240 ml) beef broth; to taste kosher salt; to taste freshly ground black pepper; 1 teaspoon (1 g) dried oregano; ½ teaspoon (1 g) garlic powder; 1 tablespoon (14 g) unsalted butter, for greasing

From the MyKitchenBank Kitchen

A family-friendly baked pasta dish layering tender elbow pasta, seasoned ground beef in tomato sauce, and melted cheddar cheese. Everything cooks together in one pan, making cleanup easy and flavor deep. The pasta softens in the oven while the meat sauce infuses the whole dish with savory, comforting richness.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 1 9×13-inch (23×33 cm) baking dish, 6 servings

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Use a 9×13-inch (23×33 cm) baking dish
Have all ingredients measured and prepared before you begin

1
Brown the beef and aromatics
- Heat the 12-inch (30 cm) skillet over medium-high heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon, for 5–6 minutes until no pink remains and the meat reaches 160°F (71°C) internal temperature.
- Add the diced onion and minced garlic; stir well and cook for 2 minutes more until the onion softens and becomes fragrant.
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Ready when: Beef is fully browned with no pink visible and reaches 160°F (71°C), and onion is soft and translucent
Tip: Break up the beef into small, even pieces so it cooks quickly and distributes evenly throughout the dish.
2
Build the sauce
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to remove any raw flour taste.
- Pour in both cans of tomato sauce (850 g total), the beef broth, dried oregano, garlic powder, and a pinch each of salt and pepper.
- Stir well, then simmer over medium heat for 3 minutes, allowing flavors to meld.
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Ready when: Sauce is warm and flavors are combined
Tip: Cooking the tomato paste briefly before adding liquid prevents lumps and deepens the tomato flavor.
3
Prepare the baking dish
- Butter the inside of the 9×13-inch (23×33 cm) baking dish evenly, paying special attention to the corners.
- This prevents sticking and ensures even browning.
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Ready when: Baking dish is evenly coated
Tip: A well-buttered dish makes the finished dish easier to serve and slightly crisps the edges.
4
Layer pasta and sauce
- Spread the uncooked elbow pasta in an even layer in the prepared baking dish.
- Pour the warm meat sauce over the pasta and stir gently but thoroughly until every piece of pasta is coated and covered with sauce.
- The sauce should look slightly soupy—the pasta will absorb liquid as it bakes.
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Ready when: Pasta is evenly coated and liquid partially covers the pasta
Tip: Don't break the pasta; gentle stirring keeps it whole. If the mixture looks dry, add 2–3 tablespoons more broth.
5
Cover and bakeOven 375°F / 190°C
- Cover the baking dish tightly with aluminum foil.
- Place in the preheated 375°F (190°C) oven and bake for 25 minutes.
- The foil traps steam, ensuring the pasta cooks through without drying out.
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Ready when: Pasta is tender and sauce is bubbling at the edges
Tip: Cover the foil loosely enough to fit, but seal it well around the edges so steam doesn't escape.
6
Top with cheese and finishOven 375°F / 190°C
- Remove the baking dish from the oven and carefully remove the foil.
- Sprinkle the shredded sharp cheddar cheese evenly over the entire surface.
- Return to the oven, uncovered, for 5 minutes until the cheese melts and begins to turn golden at the edges.
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Ready when: Cheese is fully melted and edges are lightly golden
Tip: Use freshly shredded cheese—pre-shredded cheese contains starch that can make the sauce grainy.
7
Rest and serve
- Remove from the oven and let the dish rest for 10 minutes.
- This allows the sauce to set slightly, making portions easier to serve.
- Stir gently, taste for salt and pepper, and serve hot.
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Ready when: Cheese is set, sauce is creamy, and pasta is tender
Tip: Resting is crucial—it prevents the dish from being too soupy and keeps portions intact.

Good to know

Tips

For extra richness, stir in 2–3 tablespoons of sour cream or cream cheese after removing from the oven.
Add diced bell peppers, mushrooms, or frozen spinach to the sauce if you want more vegetables.
If the top browns too quickly, tent with foil during the last 5 minutes of baking.
Leftovers freeze beautifully and reheat wonderfully, making this a great dish for meal prep.

Make ahead

Assemble the unbaked dish (through step 4) up to 8 hours ahead. Cover with foil and refrigerate. Add 5–10 minutes to the covered baking time if baking straight from the fridge. Cheese can be added when you remove the foil.

Storage & reheating

Store covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. For freezing, cool completely, wrap the baking dish tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as directed above (add 5–10 minutes to the time).

Substitutions

sharp cheddar cheese → Mild cheddar or a blend of cheddar and mozzarella. Sharp cheddar adds pungency, but mild cheddar works for a gentler flavor. Mozzarella makes the dish stretchier and less sharp.
ground beef (85/15 lean) → Ground turkey, ground lamb, or a 50/50 blend of beef and Italian sausage. Turkey is leaner and milder; lamb adds richness; sausage adds herbal complexity.
tomato sauce → Crushed tomatoes or a combination of tomato paste and broth. Crushed tomatoes are chunkier. If using only tomato paste, use ½ cup (120 g) and increase broth to 1½ cups (360 ml).
elbow pasta → Ditalini, small shells, or penne. Use the same weight; short shapes hold sauce well. Avoid long pasta, which is harder to eat in a baked dish.