When you need a hearty, satisfying dinner that packs bold flavor with minimal cleanup, this Spicy Creamy Ground Beef Penne Bake delivers every single time. By combining seasoned ground beef, tender penne pasta, and a rich, velvety tomato cream sauce with a spicy kick, this one-pan casserole brings pure comfort to your weeknight dinner table.
Whether you are cooking for a hungry family or meal-prepping for the week ahead, this simple baked pasta dish offers a perfect balance of smoky spices, savory meat, and gooey melted cheese.
Why One-Pan Pasta Bakes are Weeknight Favorites
Traditional pasta bakes often require boiling pasta in one pot, simmering sauce in another skillet, and then transferring everything to a baking dish. This streamlined recipe brings everything together efficiently so the penne cooks directly in the flavorful sauce, absorbing the broth, tomatoes, and spices as it bakes.
This technique not only saves you from washing extra pots, but it also ensures that every single tube of penne is infused with deep, meaty flavor from the inside out.
Complete Ingredient List
To make this hearty pasta bake, gather the following ingredients:
- Ground Beef: 1.5 lbs lean ground beef (85/15 or 90/10 ratio)
- Pasta: 1 lb (16 oz) dried penne pasta
- Aromatics: 1 medium yellow onion (diced), 4 cloves garlic (minced)
- Sauce Base:
- 1 jar (24 oz) marinara sauce or crushed tomatoes
- 2 cups beef broth (helps cook the dry pasta)
- ½ cup heavy cream or cream cheese (adds silky richness)
- Spices for the Kick:
- 1 tsp red pepper flakes (adjust to your heat preference)
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt & ½ tsp black pepper
- Cheeses:
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Garnish: Fresh parsley or basil leaves, finely chopped
Expanded Step-by-Step Cooking Instructions
Step 1: Brown and Season the Ground Beef
Preheat your oven to 375°F (190°C). Heat an oven-safe deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced yellow onion. Break the meat apart with a wooden spoon and cook for 6 to 8 minutes until the beef is fully browned. Drain off any excess grease, then stir in the minced garlic, red pepper flakes, chili powder, Italian seasoning, garlic powder, salt, and black pepper. Cook for another 1 minute until fragrant.
Step 2: Build the One-Pan Sauce Base
Pour the jar of marinara sauce, beef broth, and heavy cream directly into the skillet with the seasoned beef. Stir thoroughly until the cream and sauce blend into a smooth, orange-red velvety mixture. Bring the sauce to a gentle simmer.
Step 3: Mix in the Dry Penne
Add the dry, uncooked penne pasta directly into the simmering sauce mixture. Press the pasta down with your spoon to make sure almost all the penne tubes are submerged in the liquid. Cover the skillet tightly with its lid or a sheet of aluminum foil.
Step 4: Bake Covered
Transfer the covered skillet into the preheated oven and bake for 20 to 25 minutes, until the pasta is tender and cooked through to an al dente texture. (Note: Stir halfway through the baking time to ensure the pasta cooks evenly).
Step 5: Add the Cheese & Broil
Remove the lid or foil carefully. Sprinkle the 2 cups of shredded mozzarella and ½ cup of Parmesan evenly across the top of the pasta. Return the skillet to the oven, uncovered, and bake for 5 to 8 minutes until the cheese is completely melted and bubbly. For extra crispy, golden-brown edges, switch the oven to BROIL for the last 2 minutes.
Step 6: Rest and Serve
Garnish with fresh chopped parsley or basil. Allow the pasta bake to rest for 5 to 10 minutes before serving. This allows the creamy sauce to settle and cling perfectly to every piece of penne.
Serving Suggestions & Storage Tips
- Pairings: Pair with a crisp, cold green salad dressed in a light vinaigrette to cut through the richness, along with warm garlic bread for dipping.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or in an oven at 350°F (175°C) with a small splash of water or beef broth to loosen up the sauce.