This oven baked Amish-style ground beef macaroni is the kind of practical casserole I lean on when the day gets away from me and I still want something hot, filling, and family-friendly on the table. It keeps things wonderfully simple with just a few pantry and fridge staples, and the hands-off baking time makes it especially helpful on busy weeknights. The old-fashioned appeal comes from that classic combination of beef, pasta, tomato, and creamy soup baked together into a cozy supper.
Serve this hearty casserole with a crisp green salad, steamed green beans, or simple roasted broccoli to balance the richness. A slice of buttered bread or garlic toast is great for soaking up the savory sauce, and if you want to stretch the meal a little further, fresh fruit or applesauce on the side fits the comforting, homestyle feel nicely.
Oven Baked 4-Ingredient Amish Ground Beef Macaroni
Servings: 6
Ingredients
1 pound ground beef
12 ounces dry cavatappi pasta
1 can (24 ounces) pasta sauce or tomato sauce
1 can (10.5 ounces) condensed tomato soup
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Spread the dry cavatappi evenly in the bottom of the casserole dish, then crumble the raw ground beef evenly over the top.
3. In a bowl, stir together the pasta sauce and condensed tomato soup until smooth, then pour the mixture evenly over the beef and pasta.
4. Cover the dish tightly with foil and bake for 1 hour, or until the pasta is tender and the beef is fully cooked. Carefully remove the foil, stir well so the beef, pasta, and sauce combine evenly, and bake uncovered for 10 to 15 minutes more if you want the top a little thicker.
5. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and the portions scoop more neatly.
Variations & Tips
Add cheese: If you want a more classic baked pasta finish, sprinkle 1 to 2 cups of shredded mozzarella or cheddar over the top during the last 10 minutes of baking. It adds a melty layer that makes this feel a little more like a comfort-food casserole.
Loosen the sauce if needed: Depending on the brand of pasta and how tightly the dish is covered, you may want to add 1 to 1 1/2 cups of water before baking so the pasta softens more evenly. Check at the 1-hour mark and add a splash more hot water if the casserole looks dry.
Swap the pasta: Elbow macaroni works well if that is what you have in the pantry. Just keep an eye on the liquid level, since different pasta shapes can absorb sauce a little differently.
Make it ahead: Assemble the casserole earlier in the day, cover, and refrigerate. When you are ready to bake, let the dish sit at room temperature for about 20 minutes first so the glass pan does not go straight from cold fridge to hot oven.