Bacon Cheeseburger Pasta Bake (Print Version)
# Ingredients:
→ Pasta
01 -
340 g penne or rotini pasta
→ Meat and Protein
02 -
450 g ground beef
03 -
6 slices bacon, chopped
→ Vegetables and Aromatics
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
06 -
425 g canned diced tomatoes, drained
→ Sauces and Condiments
07 -
120 ml ketchup
08 -
2 tbsp yellow mustard
→ Seasonings
09 -
1 tsp paprika
10 -
1 tsp salt
11 -
0.5 tsp ground black pepper
→ Cheese and Dairy
12 -
200 g shredded cheddar cheese
13 -
110 g shredded mozzarella cheese
14 -
60 ml sour cream (optional, for creaminess)
→ Garnishes
15 -
Chopped pickles or green onions, for garnish (optional)
# Instructions:
01 -
Set oven to 190°C. Prepare a 33 x 23 cm baking dish by lightly greasing it.
02 -
Boil pasta in salted water until al dente. Drain thoroughly and set aside.
03 -
In a large skillet over medium heat, cook chopped bacon until crisp. Transfer to a plate lined with paper towel.
04 -
In the same skillet, cook ground beef until fully browned. Discard excess fat.
05 -
Add chopped onion and minced garlic to the browned beef. Sauté for 3 to 4 minutes until softened.
06 -
Add drained diced tomatoes, ketchup, mustard, paprika, salt, and black pepper to the skillet. Stir thoroughly and let the mixture simmer for 5 minutes.
07 -
Remove skillet from heat. Stir in sour cream if using and 150 g of the shredded cheddar cheese.
08 -
Add cooked pasta and most of the bacon to the sauce. Mix to ensure even distribution.
09 -
Transfer mixture to the prepared baking dish. Evenly sprinkle remaining cheddar and all mozzarella cheese on top. Add remaining bacon.
10 -
Bake uncovered for 15 to 20 minutes until the cheese is bubbly and golden.
11 -
Allow the bake to rest for 5 minutes before serving. Garnish with chopped pickles or green onions if desired.
# Notes:
01 -
For best results, use freshly shredded cheeses for optimal melting. Leftovers can be refrigerated and reheated.