Bacon Cheeseburger Pasta Bake

Bacon cheeseburger pasta bake is what I make when everyone wants comfort food but I do not have time to grill burgers. This recipe brings together juicy beef, crispy bacon, and melty cheese with a creamy tomato sauce and perfectly cooked pasta. It is the ultimate crowd-pleaser for a busy weeknight or a cozy weekend meal.

The first time I made this on a cold Saturday afternoon, the entire dish was gone before I even sat down. Now, every time I ask what to make for Sunday night dinner, this is the top request.

Ingredients

• Ground beef: Gives the dish its hearty texture and real burger flavor. Use eighty percent lean for juicy results.
• Bacon diced: Brings a smoky crispiness. I seek out thick-cut bacon with plenty of marbling.
• Yellow onion diced: Delivers slight sweetness that builds flavor. Pick onions that feel heavy and have tight skin.
• Penne pasta: Holds the sauce inside its tubes. Look for high-quality, bronze-cut pasta for better texture.
• Montreal steak seasoning: Adds that beefy, crave-worthy kick. A spice blend from your favorite brand works well.
• Garlic powder: Boosts all the savory notes. I use granulated garlic for deeper flavor.
• Onion powder: Doubles down on that classic cheeseburger taste.
• Worcestershire sauce: Deepens the umami and rounds out the sauce. Look for a brand with anchovy for more depth.
• Dill relish: Injects a tangy bite that cuts through the richness. Use a thick-cut relish, not a watery one.
• Tomato sauce: Creates the saucy, slightly acidic backbone. Go for strained tomatoes with minimal additives.
• Heavy whipping cream: Gives a luscious, creamy finish. Choose cream without gums or stabilizers.
• Mild cheddar cheese shredded: Melts smoothly for oozy perfection. Shred your cheese fresh for the best melt.

Instructions

Prepare the Pasta:

Boil penne pasta in generously salted water until al dente according to package instructions. Drain and set aside in a large bowl ready for mixing. Pasta should be firmly cooked so it can finish cooking in the oven without turning mushy.

Cook the Bacon:

In a large skillet over medium-high heat, add diced bacon, stirring occasionally. Once it is golden and crispy, scoop it out with a slotted spoon and lay it on a paper towel-lined plate. Set half aside for topping the bake later.

Sauté Onion and Brown Beef:

In the same skillet, with the bacon drippings left behind, tumble in the diced onion and ground beef. Cook over medium heat, breaking up the beef into small pieces. Wait until the beef is well browned and the onions are tender with no pink left in the meat. Drain off any excess grease.

Season the Mixture:

Sprinkle in the Montreal steak seasoning, garlic powder, and onion powder. Stir thoroughly so every bit of beef is coated in spices.

Make the Sauce:

Pour in Worcestershire sauce, dill relish, tomato sauce, and heavy cream. Stir everything together and bring it to just a gentle simmer so the sauce thickens slightly, about five minutes.

Add Cheese and Bacon:

Fold in one cup of shredded cheddar cheese and half the cooked bacon pieces. Stir until the cheese is melted into the sauce and everything looks creamy and smooth.

Combine Pasta and Sauce:

Pour the cooked penne pasta into the skillet with the beef and sauce. Toss well to make sure all the pasta is evenly coated and every bite will have beef, bacon, and creamy sauce.

Transfer to Baking Dish and Top:

Spoon everything into a large casserole dish. Scatter the remaining cheese and bacon evenly over the top so the finish will be bubbly and golden.

Bake:

Place the casserole dish in a preheated oven at three hundred fifty degrees Fahrenheit. Bake for about five to ten minutes until the cheese is fully melted and starting to bubble around the edges.

Serve and Enjoy:

Let the bake cool for just five minutes so it sets a little, then serve up big scoops right away for maximum cheesiness.

Cheddar cheese is my favorite part of this bake. It gets melty in the oven and forms those irresistible golden spots on top. I will never forget when my son asked for seconds just to get more cheesy crust.

Storage Tips

Let everything cool completely before packing into airtight containers. Store in the refrigerator for up to four days. When reheating, sprinkle a tablespoon of water on top and cover for the best creamy texture. You can freeze individual portions for up to two months and reheat in the microwave or oven straight from frozen.

Ingredient Substitutions

If beef is not your thing, try ground turkey or chicken for a leaner version. Use smoked gouda or Monterey Jack instead of cheddar for a milder cheesy finish. Feel free to swap penne for rotini or shells if that is what you have on hand.

Serving Suggestions

Serve with a crunchy green salad or steamed broccoli to add a little freshness on the side. Pickles and extra relish at the table let everyone boost the tangy flavor to their liking. A drizzle of spicy ketchup on top gives it that classic burger taste.

Cultural or Historical Context

This bake is pure American comfort food at its core. Inspired by the classic cheeseburger, these kinds of mashups have been popular in family cookbooks since the eighties. It is all about taking familiar flavors and making them work for a crowd.

Seasonal Adaptations

Add diced tomatoes or chopped bell peppers during summer for a pop of freshness. Stir in baby spinach or peas in spring for color and a bit of green. Warm up the sauce with a pinch of smoked paprika or chipotle in cooler months.

Success Stories

My neighbor copied this for her son’s birthday party and reported zero leftovers. I have brought this to a potluck and more than one guest has asked for the recipe before dessert was even served. There is something about the bacon and cheese that breaks the ice at any table.

Freezer Meal Conversion

Assemble the entire bake and stop before the final baking step. Wrap tightly in foil and freeze. When ready, bake straight from frozen at three hundred fifty degrees Fahrenheit for an extra ten minutes or until bubbly and heated through.

This pasta bake always vanishes fast around here. You will not regret making a double batch so there is some left for tomorrow.

Recipe FAQs

→ Can I substitute another pasta shape?

Absolutely! Penne works well, but rotini, ziti, or rigatoni are all great alternatives that hold sauce beautifully.

→ Is it possible to make this dish ahead of time?

You can assemble it in advance, cover and chill, then bake right before serving for best results.

→ What other cheeses pair well with this bake?

Cheddar is classic, but Monterey Jack, mozzarella, or a blend of your favorites will melt nicely.

→ How can I add more vegetables?

Add bell peppers, mushrooms, or even spinach to the beef while browning for extra color and flavor.

→ Can I use turkey or chicken instead of beef?

Yes, ground turkey or chicken are tasty, lighter options that can be substituted for ground beef.