A delicious and hearty Bacon Cheeseburger Pasta Bake that combines the flavors of a classic cheeseburger with pasta, perfect for family meals.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces elbow macaroni
1 pound ground beef
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes, drained
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.
In the same skillet, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is translucent. Drain excess fat if necessary.
Stir in the drained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
Add the cooked macaroni and half of the crispy bacon to the skillet. Stir until well combined.
Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded cheddar and mozzarella cheese, and sprinkle the remaining bacon on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired before serving.
Notes
For a spicier kick, add diced jalapeños or a teaspoon of red pepper flakes to the beef mixture.
Substitute ground turkey or chicken for a leaner option, and use turkey bacon for a lighter version.