This oven baked 4-ingredient Amish beef and penne pasta bake is the kind of Sunday supper that brings everyone to the table early. My aunt first made a version of this for our after-church gatherings, and it always disappeared before the salads. It’s pure Midwestern comfort—meaty, cheesy, and bubbling hot from the oven—yet so simple you almost feel guilty taking credit. With only four pantry-friendly ingredients and no fancy steps, it’s just the sort of practical, stick-to-your-ribs casserole that’s been passed around church basements and farm kitchens for generations.
Serve this hearty bake straight from the white casserole dish, spooned into warm bowls or onto sturdy dinner plates. It’s lovely with a simple green salad dressed in vinegar and oil, or classic sides like buttered corn, green beans, or steamed peas. A slice of crusty bread or soft dinner rolls helps catch every last bit of the rich meat sauce and melted cheese. For a complete Sunday supper, add a jar of pickled beets or a simple coleslaw and finish with something homey like applesauce or a fruit crisp.
Oven Baked 4-Ingredient Amish Beef and Penne Pasta Bake
Servings: 6
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Ingredients
12 oz dry penne pasta
1 lb ground beef (80–85% lean)
1 (24–26 oz) jar thick pasta sauce or marinara
2 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch white casserole dish or similar baking dish and set aside.
Bring a large pot of salted water to a boil. Add the dry penne pasta and cook until just shy of al dente, about 1–2 minutes less than the package directions. The pasta should still have a little bite, as it will finish cooking in the oven. Drain well and set aside.
While the pasta cooks, place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no pink remains, 7–10 minutes. If there is a lot of grease, carefully spoon off the excess, leaving just enough to keep the meat moist.
Pour the jar of pasta sauce into the skillet with the cooked beef. Stir well to combine and let it simmer for 2–3 minutes so the flavors mingle. Taste and add a pinch of salt or pepper if your sauce seems bland, but keep in mind the cheese will add saltiness too.
Add the drained penne pasta to the skillet (or use a large mixing bowl if your skillet is small). Gently stir until all the pasta is coated with the rich meat sauce and everything is evenly combined.
Spoon half of the beef and penne mixture into the prepared casserole dish, spreading it into an even layer. Sprinkle about 1 cup of the shredded mozzarella cheese over the top.
Add the remaining beef and penne mixture on top, spreading it out evenly. Finish by sprinkling the remaining 1 cup of shredded mozzarella cheese over the surface, covering as much as possible for a good golden blanket.
Cover the casserole dish loosely with foil (tent it slightly so it doesn’t stick to the cheese). Bake in the preheated oven for 20 minutes, until the casserole is hot and bubbling around the edges.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese is fully melted, lightly golden in spots, and the sauce is bubbling up through the pasta. If you like it extra browned on top, you can move it to the upper rack for the last few minutes, watching closely.
Carefully remove the casserole from the oven and let it rest for 5–10 minutes before serving. This short rest helps the pasta bake set up a bit so it scoops neatly and the sauce doesn’t run all over the plate. Serve warm, straight from the dish.
Variations & Tips
If you’d like to lean into the farmhouse style even more, you can swap half of the ground beef for ground pork or sausage, though that will technically add more seasoning ingredients. For a slightly lighter version, use leaner beef and part-skim mozzarella; just be careful not to overbake so it doesn’t dry out. If your family prefers a creamier casserole, you can stir in a small splash of milk or cream to the meat sauce before mixing with the penne, keeping in mind that this would be an extra ingredient beyond the basic four. Use any short pasta you have on hand—rigatoni, ziti, or rotini all work well, though cooking times for the pasta may vary slightly. For make-ahead convenience, assemble the casserole earlier in the day, cover it tightly, and refrigerate; add 5–10 minutes to the covered baking time if you’re starting from cold. To freeze, cool the baked casserole completely, wrap well, and freeze up to 2–3 months; reheat thoroughly until steaming hot in the center. For food safety, always cook the ground beef to at least 160°F (71°C), discard any leftovers left at room temperature longer than 2 hours, and reheat leftovers to 165°F (74°C) before serving. Store cooled leftovers in the refrigerator in a covered container and enjoy within 3–4 days.
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