This cheesy ground beef, rice and pasta bake is the kind of comforting family dinner that fills the kitchen with an irresistible aroma. It combines seasoned ground beef, tender pasta shells, fluffy rice, colorful bell peppers, tomato sauce, and plenty of melted cheese in one hearty casserole.
It is especially useful when you need to feed a hungry family using simple, affordable ingredients. The combination of pasta and rice makes the dish extra filling, while the beef, vegetables, and tomato sauce keep every bite flavorful and satisfying.
You can prepare it ahead of time, refrigerate it until dinner, and bake it when everyone is ready to eat.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 8
Ingredients
For the casserole
- 1 pound ground beef
- 2 cups cooked medium pasta shells
- 1½ cups cooked white rice
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil, if needed
- 2 cups marinara sauce
- 1 can diced tomatoes, about 14 ounces, drained
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- 1 cup shredded cheddar cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped parsley, for serving
Instructions
1. Prepare the oven and baking dish
Preheat the oven to 375°F or 190°C.
Lightly grease a 9 × 13-inch baking dish with butter, oil, or cooking spray.
Set it aside while preparing the filling.
2. Cook the pasta
Bring a large pot of salted water to a boil.
Add the pasta shells and cook until just al dente, following the package instructions.
Do not overcook them because they will continue cooking in the oven.
Drain the pasta well and set it aside.
3. Prepare the rice
Cook the rice in advance according to the package instructions.
You will need approximately 1½ cups of cooked rice.
Cold leftover rice works very well in this casserole because it holds its shape and does not become overly soft.
4. Brown the ground beef
Place a large skillet over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon.
Continue cooking until the beef is browned and no longer pink.
If there is a lot of grease in the skillet, carefully drain most of it.
Leave a small amount behind for flavor.
5. Add the vegetables
Add the chopped onion, green bell pepper, and red bell pepper to the skillet.
Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
6. Season the beef mixture
Add the Italian seasoning, paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using.
Stir until the beef and vegetables are evenly coated with the seasonings.
7. Add the tomato sauce
Stir in the tomato paste and cook for about one minute.
Add the marinara sauce and drained diced tomatoes.
Mix everything well and bring the sauce to a gentle simmer.
Cook for 5 minutes so the flavors can blend and the sauce can thicken slightly.
Taste and adjust the seasoning if needed.
8. Combine the pasta, rice, and beef
Place the cooked pasta and rice in a large mixing bowl.
Pour the beef and tomato mixture over them.
Add the shredded cheddar, 1 cup of mozzarella, and half of the Parmesan.
Mix gently until the pasta and rice are evenly coated.
Take care not to crush the pasta shells while stirring.
9. Transfer to the baking dish
Spoon the mixture into the prepared baking dish.
Spread it evenly and press it down gently with the back of a spoon.
Do not pack it too firmly because the casserole should remain soft and tender.
10. Add the cheese topping
Sprinkle the remaining mozzarella evenly over the casserole.
Add the rest of the Parmesan cheese.
For an extra-cheesy version, add another ½ cup of mozzarella or cheddar.
11. Bake
Cover the baking dish loosely with aluminum foil.
Bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese is fully melted, bubbling, and lightly golden.
For a more browned top, broil for 1–2 minutes at the end.
Watch carefully because the cheese can brown quickly.
12. Rest and serve
Remove the casserole from the oven.
Let it rest for 10 minutes before serving.
This short resting time allows the layers to settle and makes the casserole easier to scoop.
Sprinkle with chopped parsley and serve warm.
Helpful Tips
Cook the pasta only until al dente
Soft pasta can become mushy after baking. Slightly firm pasta gives the best final texture.
Drain excess beef grease
Too much grease can make the casserole heavy and oily.
Drain the tomatoes
Removing excess liquid helps prevent the casserole from becoming watery.
Use leftover rice
Cold cooked rice holds its texture especially well during baking.
Shred the cheese yourself
Freshly shredded cheese melts more smoothly and gives the casserole a creamier finish.
Let it rest before serving
The casserole will hold together better after resting for several minutes.
Easy Variations
Spicy Beef Casserole
Add diced jalapeños, cayenne pepper, hot sauce, or pepper jack cheese.
Mexican-Style Version
Replace the Italian seasoning with taco seasoning.
Add corn, black beans, salsa, and Mexican-blend cheese.
Mushroom Version
Add 8 ounces of sliced mushrooms when cooking the peppers and onions.
Sausage and Beef Version
Replace half of the ground beef with Italian sausage.
Vegetable Version
Leave out the beef and add zucchini, mushrooms, corn, spinach, or beans.
Extra-Creamy Version
Stir 4 ounces of softened cream cheese into the beef sauce before combining everything.
What to Serve with It
This casserole is already very filling, but it pairs well with:
- Garlic bread
- Green salad
- Roasted broccoli
- Green beans
- Caesar salad
- Steamed vegetables
- Dinner rolls
Make-Ahead Instructions
Prepare the casserole completely but do not bake it.
Cover the baking dish tightly and refrigerate for up to 24 hours.
When ready to cook, remove it from the refrigerator while the oven preheats.
Bake as directed, adding about 10 extra minutes because the casserole will be cold.
Storage
Allow leftovers to cool completely.
Store them in an airtight container in the refrigerator for up to four days.
Reheating
Oven
Place the casserole in an oven-safe dish.
Cover with foil and reheat at 350°F or 175°C for 15–20 minutes.
Microwave
Heat individual portions for 1–2 minutes, stirring or rotating halfway through.
Add a spoonful of marinara sauce before reheating if the casserole looks dry.
Freezing Instructions
This casserole freezes very well.
Assemble it in a freezer-safe baking dish but leave off the final cheese topping if possible.
Cover tightly with plastic wrap and aluminum foil.
Freeze for up to three months.
Thaw overnight in the refrigerator, add the cheese, and bake as directed.
You can also freeze individual cooked portions for convenient lunches or dinners.
Frequently Asked Questions
Can I leave out the rice?
Yes. Increase the pasta to approximately 4 cups cooked if you prefer a pasta-only casserole.
Can I leave out the pasta?
Yes. Use approximately 3 cups of cooked rice for a cheesy beef and rice casserole.
Can I use another type of pasta?
Yes. Penne, rotini, macaroni, rigatoni, or bow-tie pasta all work well.
Can I use ground turkey?
Yes. Ground turkey or ground chicken can replace the beef.
Why did my casserole become watery?
The diced tomatoes may not have been drained, or the sauce may have been too thin. Simmer the sauce briefly before assembling.
Can I use uncooked rice?
No. The rice should be fully cooked before being added to this recipe.
Final Notes
This cheesy ground beef, rice and pasta bake is warm, hearty, and perfect for feeding a family. The seasoned beef, colorful vegetables, tender pasta, rice, rich tomato sauce, and bubbling cheese create a complete meal in one baking dish.
