A hearty, creamy, family-friendly casserole loaded with seasoned ground beef, sweet corn, tender pasta, tomato sauce, and plenty of melted cheese. Everything comes together in one baking dish for an easy comfort-food dinner with golden, bubbly cheese on top.

This is a great weeknight meal because it can be assembled ahead of time and baked when you’re ready to eat.

Recipe Overview

This pasta bake combines the savory flavor of seasoned ground beef with sweet corn, tomato sauce, creamy cheese, and tender pasta. The finished casserole has a rich, saucy interior and a golden, cheesy top.

You can keep it simple or customize it with bell peppers, jalapeños, beans, spinach, mushrooms, or extra vegetables.

Prep Time

20 minutes

Cook Time

30–35 minutes

Total Time

50–55 minutes

Servings

6–8

Difficulty

Easy

Ingredients

Pasta

• 12 oz (340 g) penne, rotini, ziti, or rigatoni
• 1 tablespoon salt for the pasta water

Ground Beef Filling

• 1 lb (450 g) lean ground beef
• 1 small yellow onion, finely diced
• 2–3 cloves garlic, minced
• 1 1/2 cups corn kernels, fresh, frozen, or canned and drained
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional

Sauce

• 1 can (15 oz / 425 g) tomato sauce
• 1 can (14.5 oz / 410 g) diced tomatoes, preferably undrained
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 cup beef broth or reserved pasta water

Creamy Cheese Layer

• 4 oz (115 g) cream cheese, softened
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup shredded cheddar cheese

Topping

• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan, optional
• 1 tablespoon chopped fresh parsley, optional

Equipment

• Large pot
• Colander
• Large skillet or Dutch oven
• Wooden spoon
• Large mixing bowl
• 9 × 13-inch baking dish
• Spatula
• Aluminum foil

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to:

375°F (190°C)

Lightly grease a 9 × 13-inch baking dish.

Set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta.

Cook according to the package directions, but stop approximately 1–2 minutes before the recommended cooking time.

The pasta should be slightly firm because it will continue cooking in the oven.

Before draining, reserve about 1/2 cup of pasta water.

Drain the pasta and set aside.

Do not rinse it.

Step 3: Brown the Ground Beef

Heat a large skillet over medium-high heat.

Add the ground beef.

Break it apart with a wooden spoon.

Cook for approximately 5–7 minutes, stirring occasionally, until browned and cooked through.

If there is a large amount of excess fat, carefully drain it.

For a leaner casserole, use 90–93% lean ground beef.

Step 4: Add the Onion and Garlic

Add the diced onion to the beef.

Cook for approximately 3–4 minutes, until softened.

Add the minced garlic.

Cook for another 30–60 seconds.

Don’t let the garlic burn.

Step 5: Add the Corn

Stir in the corn.

If using frozen corn, it can go directly into the skillet.

If using canned corn, drain it well first.

Cook for approximately 2 minutes.

The corn should remain slightly sweet and crisp rather than becoming mushy.

Step 6: Season the Beef Mixture

Add:

• Chili powder
• Smoked paprika
• Italian seasoning
• Onion powder
• Salt
• Black pepper
• Optional red pepper flakes

Stir well so the seasonings coat the beef and corn.

Cook for approximately 1 minute.

Step 7: Make the Tomato Sauce

Add:

• Tomato sauce
• Diced tomatoes
• Tomato paste
• Worcestershire sauce
• Beef broth or reserved pasta water

Stir everything together.

Bring the mixture to a gentle simmer.

Cook for approximately 5–7 minutes.

The sauce should thicken slightly but remain fairly loose.

This is important because the pasta will absorb some of the sauce while baking.

Step 8: Make the Creamy Cheese Mixture

In a separate bowl, combine:

• Softened cream cheese
• Sour cream or Greek yogurt
• 1/2 cup shredded cheddar

Mix until reasonably smooth.

A few small lumps are fine.

If the cream cheese is difficult to mix, microwave it for about 10–15 seconds to soften it further.

Step 9: Combine the Pasta and Beef Sauce

Add the cooked pasta to the skillet containing the beef and tomato mixture.

Stir gently until the pasta is thoroughly coated.

Taste the mixture.

Adjust seasoning if necessary.

If it seems too thick, add a splash of reserved pasta water.

Step 10: Add the Creamy Cheese Mixture

There are two ways to incorporate the creamy cheese.

Option 1: Fully Creamy

Stir the cream cheese mixture directly into the pasta.

This creates a rich, creamy casserole.

Option 2: Creamy Pockets

Transfer half the pasta mixture to the baking dish.

Dollop half of the cream cheese mixture over it.

Add the remaining pasta.

Finish with the remaining creamy cheese mixture.

This gives you delicious creamy pockets throughout the casserole.

For the best texture, I recommend Option 2.

Step 11: Transfer to the Baking Dish

Spoon the pasta mixture into the prepared baking dish.

Spread it evenly.

Don’t pack it down too tightly.

Step 12: Add the Cheese Topping

Sprinkle evenly with:

• Cheddar
• Mozzarella
• Optional Parmesan

Try to cover most of the surface.

This creates the golden, bubbling cheese crust.

Step 13: Bake

Cover loosely with aluminum foil.

Bake for:

15 minutes

Remove the foil.

Continue baking for another:

10–15 minutes

until the cheese is completely melted and bubbling.

Step 14: Broil for a Golden Top

For an extra golden finish, turn the oven to broil.

Broil for approximately 1–2 minutes.

Watch constantly.

Cheese can go from golden to burned very quickly under the broiler.

Step 15: Rest

Remove the casserole from the oven.

Let it rest for approximately 5–10 minutes before serving.

This allows the sauce to thicken slightly and makes it easier to portion.

Finish with fresh parsley if desired.

Taste and Texture

Flavor

• Savory ground beef
• Sweet corn
• Tangy tomato
• Creamy cheese
• Mild smokiness
• Garlic and herbs
• Slight sweetness from the corn

Texture

• Tender pasta
• Juicy ground beef
• Sweet, slightly crisp corn
• Creamy sauce
• Stretchy melted mozzarella
• Golden cheesy crust

How to Make It Extra Cheesy

For an especially cheesy pasta bake:

Use a combination of:

• Sharp cheddar for flavor
• Mozzarella for stretch
• Monterey Jack for creaminess
• Parmesan for a savory finish

You can also add another 1/2 cup of cheese between the pasta layers.

High-Protein Version

To increase the protein:

• Use lean ground beef.
• Increase the beef to 1 1/4 lb.
• Use high-protein pasta.
• Replace sour cream with Greek yogurt.
• Add extra cottage cheese to the creamy layer.

High-Protein Creamy Layer

Blend together:

• 1/2 cup cottage cheese
• 1/2 cup Greek yogurt
• 1/2 cup shredded cheddar

Then stir or layer it into the pasta.

This adds protein while maintaining a creamy texture.

Lower-Calorie Version

For a lighter casserole:

• Use 93–96% lean ground beef.
• Use reduced-fat cheddar.
• Replace sour cream with nonfat Greek yogurt.
• Use less mozzarella.
• Increase corn and vegetables.
• Use a moderate amount of pasta.

You can also replace up to half the pasta with roasted cauliflower.

Lower-Carb Version

Traditional pasta makes this a higher-carbohydrate dish.

For a lower-carb version:

Replace some or all of the pasta with:

• Cauliflower florets
• Hearts of palm pasta
• Low-carb pasta
• Zucchini noodles

For the best texture, roast cauliflower first so it doesn’t release excessive moisture into the casserole.

Gluten-Free Version

Use your favorite gluten-free pasta.

Also verify that:

• Worcestershire sauce
• Tomato products
• Seasonings
• Beef broth

are gluten-free.

Dairy-Free Version

Use:

• Dairy-free cream cheese
• Dairy-free sour cream or unsweetened plant-based yogurt
• Dairy-free shredded cheese

The texture may vary slightly depending on the cheese substitutes.

Vegetable-Loaded Version

You can easily add more vegetables.

Good options include:

• Bell peppers
• Zucchini
• Mushrooms
• Spinach
• Broccoli
• Carrots
• Diced tomatoes
• Green beans

For vegetables containing lots of water, sauté them first to prevent a watery casserole.

Spicy Southwest Version

Replace the Italian seasoning with:

• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika

Add:

• Diced jalapeño
• Black beans
• Cilantro

Top with Pepper Jack cheese.

Serve with avocado and fresh lime.

Mexican-Style Version

Use:

• Ground beef
• Corn
• Black beans
• Diced green chilies
• Salsa
• Mexican cheese blend

Replace the Italian seasoning with cumin and chili powder.

Top with:

• Cilantro
• Avocado
• Jalapeño
• Sour cream

Cheesy Taco Pasta Bake

For a taco-inspired version, add:

• 1 packet taco seasoning or homemade taco seasoning
• 1 cup salsa
• 1 can drained black beans
• 1 cup corn

Use cheddar and Monterey Jack for the topping.

Serve with chopped tomatoes, cilantro and avocado.

Make-Ahead Instructions

This casserole is excellent for preparing ahead of time.

Prepare everything through the point of adding the cheese topping.

Cover tightly with foil.

Refrigerate for up to 24 hours.

When ready to bake:

1. Remove from the refrigerator.
2. Let sit at room temperature for approximately 15–20 minutes.
3. Bake covered at 375°F for approximately 25 minutes.
4. Remove foil.
5. Bake another 10–15 minutes until hot and bubbly.

Because the casserole starts cold, it will require more baking time than a freshly assembled casserole.

Freezer Instructions

This pasta bake freezes well.

Before Baking

Assemble the casserole in a freezer-safe baking dish.

Allow the ingredients to cool completely before freezing.

Cover tightly with plastic wrap followed by aluminum foil.

Freeze for up to approximately 2–3 months.

To Use

Thaw overnight in the refrigerator.

Remove the plastic wrap.

Cover with foil and bake at 375°F until hot throughout.

Remove foil during the final 10–15 minutes to brown the cheese.

Storage

Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.

The pasta may absorb some sauce as it sits.

When reheating, add a tablespoon or two of water, broth or tomato sauce to restore moisture.

Reheating

Microwave

Place one serving on a microwave-safe plate.

Cover loosely.

Heat for approximately 60–90 seconds.

Stir or rotate if necessary, then continue heating in 30-second intervals.

Oven

Place the desired amount in an oven-safe dish.

Cover with foil.

Bake at:

350°F (175°C)

for approximately 15–20 minutes.

Air Fryer

For individual portions, reheat at:

350°F (175°C)

for approximately 5–8 minutes.

Approximate Nutrition

Nutrition varies according to the ground beef, pasta, cheese and serving size.

For approximately 1/8 of the casserole:

• Calories: 450–500
• Protein: 25–30 g
• Carbohydrates: 45–50 g
• Fat: 18–23 g
• Fiber: 4–6 g
• Sugar: 7–9 g

Using lean beef, reduced-fat cheese and high-protein pasta can significantly change these numbers.

WW-Friendly Tips

The Points value depends on the specific products and the current WW program, so calculate the recipe using your exact ingredients.

To make the casserole more Points-friendly:

• Choose lean ground beef.
• Use reduced-fat cheese.
• Replace sour cream with nonfat Greek yogurt.
• Reduce the amount of cheese topping.
• Increase corn and vegetables.
• Use a smaller pasta portion.
• Serve with a large green salad or roasted vegetables.

FAQs

Can I use ground turkey instead of ground beef?

Yes.

Ground turkey works very well and creates a lighter casserole.

For more flavor, use ground turkey with a little extra smoked paprika, garlic and Worcestershire sauce.

Can I use frozen corn?

Yes.

Frozen corn can be added directly to the skillet.

There is no need to thaw it first.

Can I use canned corn?

Absolutely.

Drain it thoroughly before adding.

What pasta works best?

Good choices include:

• Penne
• Rotini
• Rigatoni
• Ziti
• Cavatappi
• Shells

Short pasta shapes work particularly well because they hold the beef and sauce.

Can I use fresh tomatoes?

Yes, but canned tomatoes provide more consistent moisture and flavor for a casserole.

Why is my pasta bake dry?

Common causes include:

• Overcooking the pasta before baking
• Not using enough sauce
• Overbaking
• Using too little cheese or creamy mixture

Cook pasta slightly under al dente and make sure the sauce is fairly loose before baking.

Why is my casserole watery?

Possible causes include:

• Excess liquid from vegetables
• Not draining canned corn
• Using too much broth
• Not simmering the sauce long enough

Allow the sauce to simmer and thicken slightly before combining it with the pasta.

Can I make it without cream cheese?

Yes.

Replace the cream cheese with:

• Additional Greek yogurt
• Ricotta
• Cottage cheese
• Extra shredded cheese

The texture will change slightly.

Can I make it spicy?

Absolutely.

Add:

• Jalapeños
• Red pepper flakes
• Hot sauce
• Cayenne
• Pepper Jack cheese

Can I make this in a skillet instead?

Yes.

After combining the pasta and beef mixture, top with cheese, cover with a lid and cook over low heat until the cheese melts.

It won’t have quite the same baked crust, but it’s an excellent one-pan shortcut.

Troubleshooting

Pasta Is Mushy

It was probably cooked too long before baking.

Next time, cook it 1–2 minutes less than the package instructions.

Casserole Is Dry

Add more tomato sauce or broth before baking.

Don’t overbake.

Cheese Isn’t Browning

Remove the foil and use the broiler for 1–2 minutes.

Watch carefully.

Beef Is Bland

Add more:

• Garlic
• Smoked paprika
• Black pepper
• Worcestershire sauce
• Chili powder

Taste the beef mixture before combining with the pasta.

Corn Disappears Into the Casserole

Use larger corn kernels and add them after the beef has browned.

Avoid overcooking them.

Top Is Burned but Center Isn’t Hot

Cover loosely with foil and continue baking at 350–375°F until the center is hot.

Chef’s Tips

1. Cook the pasta slightly under al dente because it continues cooking in the oven.
2. Drain excess fat from the beef, but don’t make the mixture completely dry.
3. Let the tomato sauce simmer for several minutes before combining.
4. Use freshly shredded cheese for the smoothest melt.
5. Don’t overcrowd the casserole with too many additions.
6. Reserve some cheese specifically for the top.
7. Cover during the first part of baking to prevent excessive browning.
8. Remove the foil near the end to develop a golden crust.
9. Let the casserole rest before serving.
10. A combination of cheddar and mozzarella gives the best balance of flavor and stretch.
11. If making ahead, slightly increase the sauce because the pasta will absorb more liquid while resting.
12. Add fresh herbs after baking rather than before for a brighter flavor.

Serving and Presentation Ideas

Serve this pasta bake directly from the casserole dish for a cozy family-style dinner.

For individual portions:

Place a generous scoop on each plate and garnish with:

• Fresh parsley
• Chopped green onions
• Extra Parmesan
• Red pepper flakes

Serve alongside:

• Green salad
• Garlic bread
• Roasted broccoli
• Steamed green beans
• Cucumber and tomato salad

For a Southwest version, add avocado, cilantro and a spoonful of sour cream.

Final Notes

The best Cheesy Ground Beef & Corn Pasta Bake is all about balance: enough sauce to keep the pasta moist, enough seasoning to make the beef flavorful, and enough cheese to create a golden, bubbling top.