Creamy Tomato and Beef-Pork Pasta Bake

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This Creamy Tomato and Beef-Pork Pasta Bake transforms simple pantry ingredients into a hearty, soul-satisfying meal. Combining equal parts ground beef and pork for robust flavor, the sauce begins with a mirepoix of onion and garlic sautéed in butter to build a rich aromatic base. A light dusting of flour creates a roux to thicken the saucy mixture of tomato sauce and heavy cream, punctuated by fragrant oregano, sweet basil, and smoky paprika. Cooked al dente pasta is folded into the velvety sauce, transferred to a baking dish, sprinkled generously with sharp cheddar, then baked until the cheese is bubbly and golden. The result is an all-in-one dish—tender pasta coated in a silky tomato-cream sauce studded with flavorful meat, crowned by a molten cheese crust—that’s perfect for weeknight dinners, potlucks, or cozy weekend feasts.

Preparation, Cook, and Total Times

Preparation Time: 25 minutes
Cooking Time: 20 minutes on the stovetop + 25 minutes baking
Total Time: 1 hour 10 minutes

Yield & Cuisine

Yield: Serves 4–6
Cuisine: Italian-American Comfort

A Full List of Ingredients

– 400 g ground meat (200 g beef, 200 g pork)
– 1 medium onion, finely diced (~150 g)
– 4 garlic cloves, minced
– 60 g unsalted butter
– 1 tablespoon all-purpose flour (~10 g)
– 200 g pasta (penne, rigatoni, or fusilli)
– 1.5 L water, for boiling pasta
– 400 ml tomato sauce (passata or crushed tomatoes)
– 200 ml heavy cream
– 1/2 tsp dried oregano
– 1 tsp dried basil
– 1 tsp smoked paprika
– 1/3 tsp salt
– 1/3 tsp freshly ground black pepper
– 100 g sharp cheddar cheese, grated

Step-by-Step Cooking Directions

Prep Ingredients: Gather and measure all ingredients. Finely dice the onion, mince garlic, grate cheddar, and measure spices. Preheat the oven to 200 °C (400 °F). Lightly grease a 20×30 cm baking dish.

Cook Pasta: Bring 1.5 L of water to a rolling boil in a large pot. Add a generous pinch of salt and the pasta. Stir occasionally to prevent sticking. Cook 1–2 minutes shy of package instructions (tacos al dente). Drain and set aside.
Sauté Aromatics: In a large, heavy-bottomed skillet or Dutch oven, melt 60 g butter over medium heat. Add diced onion and sauté for 3–4 minutes until translucent but not browned. Add minced garlic and cook for 30 seconds until fragrant.
Brown Meat: Increase heat to medium-high. Add the ground beef and pork to the skillet, breaking up with a wooden spoon. Cook 5–7 minutes until no pink remains and the meat begins to brown. Drain any excess fat if necessary.

Build Roux: Sprinkle 1 tablespoon flour evenly over the meat. Stir constantly for 1 minute to cook out the raw flour taste.
Add Sauce & Cream: Reduce heat to medium. Gradually stir in the 400 ml tomato sauce, scraping up browned bits from the pan. Pour in 200 ml heavy cream and stir until fully combined. The sauce should be smooth and slightly thickened.
Season: Add 1/2 tsp oregano, 1 tsp basil, 1 tsp smoked paprika, 1/3 tsp salt, and 1/3 tsp black pepper. Stir well and taste, adjusting salt or pepper as needed. Simmer gently for 5 minutes to develop flavors.

Combine with Pasta: Transfer the drained pasta into the skillet (or into a large bowl). Toss thoroughly to coat every piece of pasta in the creamy meat sauce. Ensure the pasta is evenly distributed and no large pools of sauce remain.
Assemble Bake: Spoon half of the pasta mixture into the prepared baking dish. Sprinkle half of the grated cheddar over the pasta. Top with the remaining pasta, then scatter the remaining cheddar evenly on top.
Bake: Place the dish in the preheated oven on the center rack. Bake uncovered for 20–25 minutes until cheese is melted, bubbling, and golden brown at the edges.

Rest & Serve: Remove from oven and let rest 5 minutes before serving. Garnish with chopped fresh basil or parsley if desired.

Nutritional Information

The Origins and Popularity of the Recipe

Baked pasta dishes trace their roots to Italy’s comfort-food tradition, evolving into numerous regional variations such as pasta al forno, lasagne, and timballo. The inclusion of heavy cream and cheddar cheese reflects Italian-American adaptations, which favor richer, cheesier sauces. These casseroles gained popularity in mid-20th-century home cooking for their simplicity and make-ahead convenience. Today, creamy pasta bakes remain a staple on family tables worldwide, celebrated for their hearty satisfaction and adaptability to various flavors.

Reasons Why You’ll Love the Recipe

This dish offers maximal comfort with minimal fuss. The creamy, cheesy sauce clings to each pasta piece, delivering a satisfying mouthfeel. Ground beef and pork provide depth and umami, while spices like smoked paprika add warmth. It’s one-pan-friendly (plus a pasta pot), making cleanup easy. Perfect for crowd-pleasing dinners or potlucks, it reheats beautifully and can be frozen for future meals.

Health Benefits

While indulgent, this bake includes protein from meat and dairy to support muscle repair. Tomato sauce provides vitamin C and lycopene antioxidants. Oregano and basil offer anti-inflammatory benefits. Using moderate amounts of butter and cream balances flavor and richness; consider substituting half-and-half for lighter fare.

Serving Suggestions

Pair with a crisp green salad dressed in lemon vinaigrette to cut through richness. Serve garlic bread or toasted baguette slices to mop up extra sauce. Complement with roasted vegetables such as zucchini or bell peppers for added fiber.

Common Mistakes to Avoid

Overcooking pasta before baking can lead to mushy texture; cook al dente. Skipping the roux step (flour) may result in a thin, runny sauce. Crowding the baking dish can cause uneven cheese browning; use a dish large enough for two layers.

Pairing Recommendations

A medium-bodied red wine such as Chianti or Merlot harmonizes with the meat sauce. A robust brown ale or porter can contrast the creaminess. For non-alcoholic, sparkling citrus water refreshes the palate.

Cooking Tips

Use freshly grated cheddar for better melt quality. For extra depth, sauté a pinch of crushed red pepper flakes with the garlic. If the sauce thickens too much, stir in a splash of pasta water or cream. Allow the bake to rest before serving so the sauce sets slightly.

Variations to Try

Substitute smoked mozzarella or Gruyère in place of cheddar for nutty flavor. Stir in cooked spinach or sun-dried tomatoes for color and nutrition. Use ground turkey or chicken for a leaner version. Add a sprinkle of breadcrumbs mixed with Parmesan on top for crispy topping.

Similar Recipes to Try

Lasagne Bolognese Macaroni and Cheese with Bacon Baked Ziti Alfredo Pasta Bake Mushroom and Spinach Pasta Gratin

Ingredient Spotlight

Smoked paprika adds a nuanced smokiness and vibrant color, elevating the meat sauce with subtle depth without excessive heat. Its antioxidant-rich compounds also support health benefits beyond flavor.

Conclusion

This Creamy Tomato and Beef-Pork Pasta Bake brings ultimate comfort to your table, blending rich sauce, tender pasta, and molten cheese. With straightforward steps and customizable elements, it’s bound to become a family favorite for any occasion.

Comprehensive FAQ Section

Can I make this gluten-free? Substitute gluten-free flour in the roux and certified GF pasta.
How do I store leftovers? Refrigerate in an airtight container up to 3 days; reheat in the oven at 180 °C for 10 minutes.

Can I freeze it? Freeze cooled portions in freezer-safe containers for up to 2 months; thaw overnight and reheat.
What pasta shapes work best? Tubular shapes like penne or rigatoni hold sauce well; shells and fusilli also work.
How do I prevent the top from burning? Cover loosely with foil for the last 5–10 minutes if cheese browns too quickly.

Can I use low-fat cream? Light cream or half-and-half can be used but yield a slightly thinner sauce.
Why is my sauce grainy? Ensure you whisk flour into melted butter thoroughly before adding liquids to avoid lumps.
Can I assemble ahead? Assemble through step 8 and refrigerate up to 24 hours; bake when ready.

How do I make it spicier? Add chopped fresh chili or ½ tsp red pepper flakes to the sauce.
My pasta is dry—what went wrong? Likely under-sauced; reserve some pasta water and stir it in before baking.