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Ground Beef Pasta


1 pound ground beef

½ cup diced onion

½ cup diced bell pepper

2 cloves garlic minced

14.5 ounces diced tomatoes 1 can, drained

2 tablespoons tomato paste

1 teaspoon kosher salt

1 teaspoon Italian seasoning store-bought or homemade

½ teaspoon ground black pepper

1 teaspoon Worcestershire sauce

8 ounces dry shell pasta

8 ounces cream cheese 1 brick, room temperature and cut into cubes

½ cup sour cream

3 tablespoons unsalted butter ⅜ stick

½ cup shredded cheddar cheese

½ cup shredded mozzarella cheese

Fresh parsley for garnish - optional


  • Preheat oven to 350°F. Spray a 9 × 13-inch baking dish with nonstick spray. Set aside.

  • In a large skillet set over medium-high heat, brown ground beef then transfer the cooked beef to a paper towel-lined bowl.

  • Put onion and bell pepper to the skillet and sauté in the leftover fat for 2-3 minutes. Toss in your garlic and stir fry for another 30 seconds.

  • Return the beef to the skillet. Stir in drained tomatoes, tomato paste, salt, Italian seasoning, pepper, and Worcestershire sauce. Bring the mixture to a boil, reduce the heat, and let it simmer for 5 minutes. Remove from the heat and set aside.

  • Boil the pasta/ noodle according to package instructions, drain, and then transfer to a large bowl.

  • Add the softened cream cheese, sour cream, and melted butter to the pasta/ noodle. Mix well until the entire pasta/ noodle is coated.

  • Spread half of the creamy pasta/ noodle in the bottom of the prepared baking dish. Top with half of the meat mixture. Repeat the layers with the remaining ingredients and top with the shredded cheeses.

  • Bake, uncovered, for 25-30 minutes, or until heated through. Broil for 1-2 minutes if desired.

  • Garnish with fresh parsley and let rest for 10 minutes before serving. - Optional. Because my husband isn't good with waiting for food to cool off.

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