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Mongolian Ground Beef Pasta Bake: Easy One-Pot Creamy Dinner Recipe

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This creamy Mongolian ground beef pasta bake combines bold Asian-inspired flavors with cheesy, comforting pasta in a one-pot, crowd-pleasing casserole. It’s quick, easy, and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred, but lean works)
  • 1 tablespoon vegetable oil (or olive oil)
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Black pepper, to taste
  • 12 ounces short pasta (penne, rotini, or rigatoni)
  • 3 cups low-sodium beef broth (or chicken broth)
  • 1 cup heavy cream
  • 1/2 cup milk (whole or 2%)
  • 2 cups shredded mozzarella cheese (or mozzarella/Monterey Jack blend)
  • 1/2 cup shredded Parmesan cheese
  • 2 green onions, thinly sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Add ground beef and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain most excess fat, leaving a little for flavor.
  3. Stir in minced garlic and cook for 1 minute until fragrant. Add ground ginger and crushed red pepper flakes; stir briefly.
  4. Pour in soy sauce, brown sugar, hoisin sauce, and rice vinegar. Mix well, scraping up any browned bits. Simmer for 2-3 minutes until slightly thickened.
  5. Add pasta, beef broth, heavy cream, and milk. Stir to coat pasta evenly. If liquid doesn’t cover pasta, add a splash more broth.
  6. Bring to a gentle boil, then reduce heat to low. Cover and cook for 10-12 minutes, stirring every few minutes, until pasta is just shy of al dente.
  7. If sauce is too thin, it will thicken during baking. If too thick, add a bit more broth or milk.
  8. Sprinkle mozzarella and Parmesan cheese over the top. Stir gently to distribute cheese, then smooth the surface.
  9. Bake uncovered for 15-20 minutes, until bubbly and golden on top.
  10. Remove from oven and let rest for 5 minutes. Garnish with green onions and sesame seeds if desired.
  11. Serve hot, scooping onto plates. If pasta looks dry, add a splash of warm broth before serving.

Notes

For a lighter version, use ground turkey or chicken and substitute half-and-half or Greek yogurt for heavy cream (add yogurt after baking). Gluten-free pasta and dairy-free cheese/milk work for dietary needs. Don’t overcook pasta before baking; it will finish in the oven. Let the bake rest before serving for best texture. Leftovers reheat well with a splash of broth or milk.

Nutrition

Keywords: mongolian beef pasta, pasta bake, one-pot dinner, creamy casserole, ground beef recipe, asian fusion, weeknight dinner, easy pasta bake, cheesy casserole, comfort food

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