This cheesy No Boil Baked Cheeseburger Pasta is a 35-minute dinner winner! Everything cooks in one dish, which means no boiling, no browning, just cheesy, beefy goodness.
If you can’t get enough of that cheeseburger flavor, you’ve got to try my Cheeseburger Soup, Cheeseburger Pasta recipe or my Insanely Delicious Cheeseburger Sliders recipe!
This No Boil Baked Cheeseburger Pasta is like a cross between your favorite cheeseburger and a baked pasta casserole!
The recipe uses simple ingredients like macaroni, lean ground beef, broth, marinara sauce, and shredded cheddar. You don’t even need to brown the beef beforehand!
It bakes up saucy, cheesy, and hearty enough to feed a crowd, making it perfect for busy weeknights when you want comfort food without the hassle!
No Boil Cheeseburger Pasta Ingredients:
- Macaroni pasta: Short pasta works best since it cooks evenly. Elbow macaroni is my favorite!
- Ground beef: Lean ground beef keeps things hearty without being greasy. You can swap with turkey, chicken, or sausage.
- Broth: Chicken or beef broth works. I like using low-sodium to control the salt levels.
- Tomato marinara sauce: Brings that saucy, rich base that ties everything together! Use any brand you like.
- Barbecue sauce: Adds a smoky-sweet layer of flavor that makes this pasta taste like a cheeseburger. Use your favorite brand!
- Worcestershire sauce: A tiny splash adds depth and umami. If you don’t have it, you can swap with a dash of soy sauce!
- Seasonings: Ground mustard, garlic powder, onion powder, salt, and pepper add plenty of flavor.
- Cheddar cheese: Freshly shredded cheddar cheese goes on top and bakes until it’s melty and bubbly!
How to make a Cheeseburger Pasta Bake:
This pasta bake practically makes itself. Just layer everything in one dish, bake, and dinner’s done! You can find the full step-by-step recipe in the pink recipe card below.
- Add uncooked macaroni straight to the dish.
- Crumble uncooked ground beef evenly over the top (trust me!).
- Stir broth, marinara, barbecue sauce, Worcestershire, and seasonings together in a bowl. Pour over pasta and beef.
- Seal tightly with foil and bake until pasta is tender and beef is cooked.
How to store Baked Cheeseburger Pasta:
Leftovers keep well in the fridge for up to 3 days. Store in an airtight container. Reheat in the microwave in short bursts, adding a splash of broth if it seems dry.
You can also reheat in the oven, with a splash of water and covered with foil, until warmed through!
Can I freeze this pasta?
You can, but the texture of the pasta will be softer after thawing. Bake, cool completely, then wrap tightly and freeze up to 2 months. Reheat in the oven, covered, until warmed through.
Serving suggestions:
This No Boil Baked Cheeseburger Pasta is plenty filling all by itself, but it’s also the perfect excuse to pull a few sides together and make dinner feel extra special!
Let’s be honest, Garlic Bread or fluffy Homemade Dinner Rolls are basically mandatory for scooping up all that cheesy goodness!
Want to sneak in more veggies? Add a side of Roasted Green Beans, buttery Glazed Carrots, or a colorful pan of Roasted Vegetables. It’s all about balance!
No Boil Baked Cheeseburger Pasta
written by Ashley Fehr
Ingredients
- 3 cups uncooked macaroni pasta
- 1 lb lean ground beef
- 3 cups low sodium chicken or beef broth
- 2 cups tomato marinara sauce
- 2 tablespoon barbecue sauce
- 2 teaspoons Worcestershire sauce
- 1¼ teaspoons salt
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 1½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 475℉ and lightly grease a 9×13" baking dish.
- Place the uncooked macaroni in the baking dish, then crumble the uncooked ground beef over the top.
- In a large bowl, stir together the broth, tomato sauce, barbecue sauce, Worcestershire sauce, mustard, salt, garlic powder, onion powder, and pepper. Pour over the beef in the baking dish.
- Cover tightly with foil and bake for 20 minutes. Uncover and stir well (if the ground beef is still slightly pink, cover and bake another 5 minutes or until the dish reaches a temperature of at least 155℉), then top with cheese and bake 5 more minutes, until the pasta is al dente and the cheese is melted.
- Serve.
Notes
- Macaroni: I haven’t tested this recipe with any other cut of pasta. I suspect they will work, but may require a different cook time and different amount of liquid.
- Ground beef: you can swap this for ground turkey, chicken or Italian sausage if you prefer. If using a meat higher in fat, you may want to cook it first and discard the fat so the pasta isn’t fatty. You can absolutely use cooked ground meat in this recipe, and you don’t need to change the cook times.
- Broth: if using salted broth, reduce or omit the added salt and season at the end.
- Vegetables: feel free to add cooked or frozen vegetables in here!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Make it creamy: If you like things extra creamy, stir in a splash of milk, half-and-half, or even a little sour cream after uncovering, just before you add the cheese.
- Barbecue sauce swap: Ketchup works in a pinch. It won’t have the same smoky flavor, but it still gives a tangy sweetness.
- Swap the meat: Use ground turkey, chicken, or Italian sausage.
- Add veggies: Stir in frozen peas, corn, or diced peppers before baking.
- Make it spicy: Add chili powder, red pepper flakes, or spicy BBQ sauce.
- Change the cheese: Try mozzarella, Monterey jack, provolone, or white cheddar. If you want it a little spicier, use pepper jack!
Can I use store-bought shredded cheese?
You can, but it may not melt as smoothly. Freshly shredded is worth the extra 2 minutes.
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