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Creamy Bacon Cheeseburger Pasta Bake

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This Creamy Bacon Cheeseburger Pasta Bake combines smoky bacon, savory ground beef, and a creamy, cheesy sauce for the ultimate comfort food casserole. It’s an easy, crowd-pleasing family dinner that’s perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 8 oz pasta shells or rotini (or any short-cut pasta)
  • 1 lb ground beef (85% lean preferred)
  • 6 slices bacon, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 tbsp tomato paste
  • 1/2 cup beef broth (or water)
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 2 tbsp cream cheese, softened
  • 1 cup whole milk (or 2% or unsweetened oat milk)
  • 1 1/4 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp pickle juice (optional)
  • Salt & black pepper, to taste
  • Additional shredded cheddar and mozzarella (about 1/2 cup each, for topping)
  • Chopped green onions or fresh parsley (optional, for garnish)
  • Diced pickles (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 2-3 quart casserole dish.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-8 minutes (1-2 minutes less than package directions). Drain and set aside.
  3. While pasta cooks, place chopped bacon in a large skillet over medium heat. Cook until crisp and golden, about 7-8 minutes. Stir often. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon bacon fat in the skillet.
  4. Add diced onion to the skillet with bacon drippings. Cook 3-4 minutes until softened and translucent. Stir in minced garlic and cook 30 seconds more.
  5. Add ground beef to the skillet. Break it up with a spoon as it cooks, about 5-6 minutes, until browned and no longer pink. Drain excess fat if needed. Season with salt and pepper.
  6. To the beef, add drained diced tomatoes, tomato paste, ketchup, yellow mustard, and beef broth. Stir until combined and bring to a gentle simmer. Let bubble 3-4 minutes until slightly thickened. Turn off heat and stir in softened cream cheese until melted and smooth.
  7. In a small saucepan, heat milk over medium-low until just steaming (do not boil). Add shredded cheddar and mozzarella, stirring constantly, until melted and silky (2-3 minutes). Stir in pickle juice if using. Season with salt and pepper.
  8. In a large mixing bowl, combine cooked pasta, beef mixture, half the bacon, and cheese sauce. Gently fold together until pasta is coated. If mixture is thick, add a splash more milk or broth.
  9. Pour pasta mixture into prepared casserole dish. Sprinkle with remaining bacon and extra cheese (cheddar and mozzarella).
  10. Bake uncovered at 375°F (190°C) for 18-22 minutes, until cheese is melted and bubbly. For a browned top, broil for 2-3 minutes at the end, watching closely.
  11. Let cool for 5 minutes before serving. Garnish with chopped green onions, parsley, and diced pickles if desired.

Notes

For best results, shred cheese fresh for a creamier sauce. Slightly undercook pasta before baking to prevent mushiness. Add a splash of pickle juice to the cheese sauce for classic cheeseburger tang. Easily adaptable for gluten-free, lighter, or dairy-free diets with ingredient swaps. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: cheeseburger pasta bake, bacon pasta casserole, creamy pasta bake, family dinner, comfort food, easy casserole, ground beef pasta, weeknight dinner

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