Creamy Cheesy Ground Beef Penne Bake Step-by-step instructions

Before you start

Before you start, ensure all your ingredients are measured and ready to go. Preheat your oven to 375°F so it is hot and ready by the time you finish the stovetop preparation.

Have your large skillet and baking dish cleaned and accessible, along with a colander for draining the pasta. Having your cheese shredded and your sauce measured in advance makes the assembly process smooth and efficient, allowing you to get the meal into the oven without delay.

Instructions

Stovetop preparation

1. 1Prepare the pasta and beef
   Boil a large pot of salted water and cook the penne pasta until al dente. While the water heats, brown the ground beef in a large skillet over medium-high heat until no pink remains and the internal temperature reaches 160°F (71°C). Drain excess fat carefully.
   Look for The beef should be browned and crumbly, and the pasta should be firm to the bite.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Reserve a small amount of pasta water to help loosen the sauce later if needed.

The ground beef should be browned and fully cooked to 160°F, and the pasta should be cooked to al dente. Ensure the beef is drained of excess fat so the final dish remains balanced and flavorful. The kitchen should smell savory and fragrant as the beef browns, signaling that you are ready to move on to the next stage of combining your ingredients.

Assembly of the bake

2. 2Combine and assemble
   Drain the pasta and return it to the pot or a large mixing bowl. Add the browned beef and the creamy tomato sauce, stirring well to coat every piece of pasta. Transfer the mixture into a 9x13 inch baking dish, spreading it into an even layer.
   Look for The pasta should be thoroughly coated in the sauce and beef mixture before transferring.
   Tip Ensure the baking dish is lightly greased to prevent sticking.

The pasta, beef, and sauce should be thoroughly mixed, creating a uniform distribution of ingredients. Everything should be spread evenly into your baking dish to ensure consistent cooking.

As you layer the cheese, make sure to cover the surface completely to create that signature golden crust that defines a great pasta bake. Check that the edges are clean to prevent any spills during the baking process.

Final baking and browning

3. 3Bake until bubbly
   Sprinkle the shredded cheddar cheese evenly over the top of the pasta mixture. Place the dish into a preheated 375°F oven and bake for about 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly browned on top. Remove from the oven and let rest for 5 minutes before serving.
   Look for The cheese should be completely melted and golden, with the sauce bubbling around the edges.
   Tip Broil for the last minute if a crustier cheese top is desired.

The cheese should be completely melted, bubbling across the entire surface, and golden-brown in patches. The sauce should be visible and bubbling around the sides of the dish. Once you pull it from the oven, the dish will be very hot. Let it sit for the required resting period; this allows the structure to firm up, making it much easier to scoop and serve.

Common mistakes

A common mistake is overcooking the pasta in the boiling water before it goes into the oven; keep it strictly al dente because it will continue to cook in the sauce.

Another error is using too little sauce, which can result in a dry bake; ensure every piece of pasta is well-coated. Finally, do not skip the resting time at the end, as the dish will be extremely hot and the sauce needs a moment to stabilize for the best serving texture.

How to tell it’s done

The dish is done when the internal temperature of the beef mixture is hot throughout and the cheese on top is fully melted, bubbling, and showing light golden-brown spots.

It should be steaming when you pull it from the oven, with the sauce slightly thickened and clinging to the pasta. Allow it to rest for about 5 minutes before serving, which helps the sauce set slightly so it stays on the fork rather than sliding off the plate.

• Ground meat: 160°F (71°C) in the thickest part