This oven baked 4-ingredient pasta is the kind of no-fuss family supper that earns a permanent spot in the recipe box. It has that old-school casserole comfort so many of us grew up with, using just a handful of pantry and refrigerator staples to make something warm, filling, and dependable. Recipes like this became popular because they stretched a budget, fed a crowd, and still felt special enough for Sunday dinner.
Serve this pasta with a crisp green salad, garlic bread, or simple buttered green beans to round out the meal. If you are feeding a bigger table, it also goes nicely with roasted broccoli or a bowl of fresh fruit, and a little extra grated cheese at the table never hurts for those who like a richer bite.
Oven Baked 4-Ingredient Pasta Langford
Servings: 6
Ingredients
12 ounces pasta shells or elbow macaroni
1 pound ground beef
1 jar (24 ounces) pasta sauce
2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass casserole dish. Bring a large pot of salted water to a boil and cook the pasta just until barely tender, about 1 to 2 minutes less than the package directions. Drain well.
2. In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
3. Stir the pasta sauce into the browned beef, then add the drained pasta and half of the mozzarella. Mix until everything is evenly coated.
4. Spoon the mixture into the prepared casserole dish and spread it into an even layer. Top with the remaining mozzarella cheese.
5. Bake uncovered for 20 to 25 minutes, until hot and bubbly and the cheese is fully melted. Let it rest for 5 minutes before serving.
Variations & Tips
For picky eaters: If your family prefers a smoother texture, use a very finely crumbled ground beef and a plain, familiar pasta sauce without visible vegetable pieces. Small pasta shapes are often a little easier for kids to enjoy, too.
Make-ahead tip: Assemble the casserole up to a day ahead, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes first, then add a few extra minutes to the baking time.
Cheese swap: Mozzarella gives that classic stretchy top, but you can use a blend of mozzarella and cheddar for a sharper flavor if that is what you have on hand. It is a nice way to use up bits of cheese in the refrigerator.
Heartier version: If you want to stretch this recipe a little further, add an extra cup or two of cooked pasta and a bit more sauce. You will still have the same cozy baked texture, just enough to feed a few more hungry people.