Cheesy Beef & Veggie Pasta Casserole
This Cheesy Beef & Veggie Pasta Casserole is a comforting, crowd-pleasing dish that layers al dente pasta with savory ground beef simmered in aromatic seasonings, sweet peppers, and tomatoes, all bound together with a creamy leek–sour-cream sauce and topped with gooey mozzarella. Inspired by Italian-American baked pasta traditions, it brings pantry staples to life in one easy casserole. Perfect for weeknight dinners, potlucks, or meal prep, it delivers bold flavors, satisfying textures, and effortless assembly.

Cooking Time
Preparation: 20 minutes
Pasta & Veggie Sauté: 15 minutes
Meat Sauce & Sauce Simmer: 20 minutes
Assembly & Baking: 25 minutes
Total Active Time: 1 hour
Total Time: Approximately 1 hour 15 minutes

Ingredients
Pasta & Boiling:
200 g (7 oz) pasta of choice (penne, fusilli, or rigatoni)

Water to cover
1 Tbsp olive oil
Salt to taste

Veggie Sauté:
1 Tbsp vegetable oil
1 medium onion, diced

1 red bell pepper, diced
2 cloves garlic, minced
1 leek (white part), thinly sliced

20 g (0.7 oz) butter
Salt and pepper, to taste
1 Tbsp smoked paprika
2 medium tomatoes, chopped
500 g (17.6 oz) ground beef
Beef Sauce:
100 ml (3.5 fl oz) water
1 tsp Italian herb blen

200 g (7 oz) sour cream
20 g (0.7 oz) all-purpose flour
Salt and pepper, to tasteCreamy Binder:

Topping:
100 g (3.5 oz) mozzarella cheese, grate

Step-by-Step Cooking Directions
Boil the Pasta: In a large pot, combine water, 1 Tbsp olive oil, and salt. Bring to a rolling boil, then add 200 g pasta and cook until al dente. Drain and set aside.
Sauté Aromatics: In the same pot or a large skillet, heat 1 Tbsp vegetable oil. Add diced onion and cook until translucent (2–3 minutes).
Add Peppers & Garlic: Stir in diced red pepper and minced garlic; sauté until fragrant and slightly softened (2–3 minutes)

Wilt the Leek & Butter: Add sliced leek and 20 g butter. Cook until leek is tender, stirring frequently.
Brown the Beef: Push vegetables to one side, add ground beef. Season with salt, pepper, and paprika. Cook until no pink remains (7–10 minutes).
Incorporate Tomatoes: Stir in chopped tomatoes and 100 ml water. Simmer 5 minutes until tomatoes break down and liquid reduces slightly.

Christmas Cake
Make the Creamy Binder: In a small bowl, whisk together sour cream, flour, salt, pepper, and Italian herbs until smooth.
Combine & Simmer: Pour the creamy binder into the beef–vegetable mixture. Stir constantly and cook 5 minutes until sauce thickens and coats the back of a spoon.
Preheat & Assemble: Preheat oven to 180 °C (356 °F). In a greased casserole dish, layer cooked pasta and beef mixture

Top with Cheese: Evenly sprinkle grated mozzarella over the top.
Bake: Bake 20–25 minutes until cheese is melted, bubbly, and golden brown.
Rest & Serve: Let stand 5 minutes before serving to allow the casserole to set

Nutritional Information
Per Serving (serves 6):

Calories: 480 kcal
Protein: 25 g

Carbohydrates: 42 g
Fat: 24 g
Fiber: 4 g

Sodium: 520 mg
The Origins and Popularity of the Recipe
Baked pasta dishes such as this trace back to Italy’s al forno traditions, where leftover pasta is combined with sauce and cheese, then baked. Ground beef and creamy binders reflect Italian-American innovations like baked ziti and lasagna. Incorporating leeks and peppers is a nod to French and Mediterranean gratins. Its comfort-food appeal has made it popular worldwide, especially as a make-ahead casserole perfect for family meals.

Reasons You’ll Love the Recipe
One-Pan Simplicity: Combines pasta, meat, and sauce in a single dish.

Rich Flavors: Smoky paprika, sweet peppers, and tangy sour cream.
Cheesy Goodness: Golden mozzarella melts beautifully on top.
Kid-Friendly: Mild seasoning and familiar ingredients.

Make-Ahead: Assemble and refrigerate before baking.
Health Benefits
Lean Protein: Ground beef supplies iron and B-vitamins.
Vegetables: Onion, pepper, leek, and tomato deliver fiber and micronutrients.

Sugar-Free Apple and Carrot Oatmeal Cake: A Healthy Delight
Sugar-Free Apple and Carrot Oatmeal Cake: A Healthy Delight
Controlled Fat: Creamy binder uses sour cream, balancing flavor and richness.
Serving Suggestions
Serve with a crisp green salad tossed in vinaigrette.
Offer crusty garlic bread for mopping up sauce.

Pair with pickled vegetables to cut through richness.
Common Mistakes to Avoid
Overcooking Pasta: Undercook by 1 minute; it will finish cooking in the oven.
Lumpy Binder: Whisk sour cream and flour thoroughly before adding.

Dry Casserole: Ensure enough sauce by not skimping on sour cream or water.
Pairing Recommendations
Wine: A bold red like Chianti or Sangiovese.
Beer: Amber ale or lager.

Non-Alcoholic: Sparkling water with a lemon wedge.
Cooking Tips
Even Cheese Distribution: Let cheese sit at room temperature for faster melting.
Spice Variations: Add chili flakes for heat or Italian seasoning for herbs.

Dairy-Free Option: Substitute sour cream with coconut cream and use vegan cheese.
Similar Recipes to Try
Baked Ziti with Sausage
Cheesy Vegetable Gratin

Lasagna Roll-Ups
Variations to Try
Spinach & Mushroom: Stir in wilted spinach and sliced mushrooms.
Chicken & Pesto: Swap beef for shredded chicken and stir in pesto.

Seafood Twist: Use cooked shrimp and smoked salmon instead of beef.
Ingredient Spotlight
Leek: A milder relative of onion, leeks add subtle onion flavor without overpowering. They soften beautifully in sautés, lending sweetness and depth.

Conclusion
This Cheesy Beef & Veggie Pasta Casserole brings together classic baked-pasta comfort with the freshness of garden produce and the creaminess of a sour-cream–leek sauce. Easy to customize and perfect for weeknight dinners or gatherings, it’s sure to become a go-to favorite. Gather your ingredients, assemble in minutes, bake, and enjoy a hearty, flavor-packed meal that warms both body and soul.