Cheesy Pasta Dinner

Cheesy Pasta Dinner

A layer of seasoned meat, pasta, and vegetables, topped with a cheesy sauce and baked until golden


8 servings


1/2 pound ground beef
1 medium onion, diced
2 medium tomatoes, diced
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces (uncooked weight) shell or spiral pasta, cooked according to package instructions
3 cups cooked bite-sized vegetables (peas, carrots, green beans, corn)
2 Tablespoons butter
2 Tablespoons flour
1 1/4 cups milk
8 ounces shredded cheddar cheese
1 teaspoon mustard
salt and pepper, to taste
Parmesan cheese, for serving


1. Fry the meat with the onion and garlic. Drain grease, and add tomato, salt, and pepper. Cook 5-10 minutes longer.

2. Mix meat mixture, vegetables, and cooked pasta. Spread in the bottom of a greased 9 x 13 baking dish.

3. In a saucepan, melt butter. Stir in flour; then add milk and bring to a boil. Simmer for a few minutes until thickened. Stir in mustard. Remove from heat and stir in half of the shredded cheese. Pour over meat and vegetable mixture.

4. Spread the rest of the shredded cheese on top, and bake for 25-30 minutes at 350 degrees. Sprinkle with parmesan cheese when serving.

Cheesy Pasta Dinner (unbaked)
Preparation Time: 

25 minutes

Cooking Time: 

30 minutes

Tammy's Review: 

This is an economical dish to make, and I like dishes that include some meat, grain, and vegetables, too! You can alter the amounts of vegetables to your preference. I think this tastes somewhat like sheperd's pie. It's very pretty. It's also a great use of leftover vegetables or meat. My rating: 7/10.


Please see the recipe above for my complete review! Thanks! ~Tammy


I also used a combination of shredded Monterey Jack and Mild Cheddar. My husband will be taking leftovers to work tomorrow for lunch tomorrow. Thanks Tammy! I also took a photo...


We tried this recipe last night and my DH and DD loved it. My son it not much of a pasta eater but this will def be made again. It was kind of new putting the casserole together and then putting the sauce over the top. I think next time I will make more sauce. It was real creamy and added great texture. We used peas and corn as the veggies. This one is a keeper!!


I wasn't even able to use the amount of cheese that the recipe calls for (I only had 6 ounces on hand) and this was VERY cheesy, which is always a major selling point for me. My fresh tomatoes went bad, so I had to use canned tomatoes - but that didn't take away from the recipe at all. It still turned out great. The sauce adds a lot more to the flavor than one would think it would. I will be making this again and I'm sure it will be a family favorite.


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