This easy Italian ground beef egg noodle casserole is a family favorite. It’s built with wide egg noodles, savory tomato sauce, diced tomatoes, grated Parmesan, and melty mozzarella for a comforting, one-pan dinner everyone will enjoy.
This classic casserole layers tender egg noodles in a rich, meaty tomato sauce and finishes with a bubbly cheese topping. It’s simple to prepare, uses pantry staples, and makes an easy weeknight meal or a satisfying Sunday dinner that feeds a crowd.
Recipe Highlights
- Easy recipe: A straightforward casserole that’s perfect for busy weeknights or family dinners.
- Simple ingredients: Made with common pantry items and basic seasonings.
Ingredients
- Egg noodles: Wide or extra-wide egg noodles work best for texture.
- Ground beef: Use your preferred grind — regular, lean, or a blend.
- Onion: Yellow, white, or sweet onion, chopped.
- Diced tomatoes: Adds body to the sauce; do not drain.
- Tomato sauce: Forms the base of the sauce.
- Beef broth: Boosts the beef flavor and thins the sauce to coat the noodles.
- Basil, oregano, garlic salt, black pepper: Seasonings to enhance the sauce.
- Grated Parmesan: Stirred into the noodles for savory depth.
- Shredded mozzarella: A melty topping that browns nicely in the oven.
See the recipe card below for exact quantities.
Instructions
Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish and set it aside.
Cook the egg noodles according to package directions, then drain them about 3 minutes earlier than instructed so they remain slightly firm. Drain and set aside.
In a large skillet, brown the ground beef with the chopped onion over medium heat until the meat is cooked through and the onion is translucent. Drain any excess fat.
Add the diced tomatoes (with their juices), tomato sauce, beef broth, dried basil, dried oregano, garlic salt, and black pepper to the skillet. Bring to a low boil over medium-high heat, then reduce the heat and simmer for 5–7 minutes to meld the flavors.
Stir the cooked noodles into the beef and tomato mixture. Add the grated Parmesan and mix until everything is evenly coated.
Transfer the combined mixture into the prepared baking dish and spread it in an even layer. Sprinkle the shredded mozzarella evenly over the top.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10 minutes, or until the cheese is bubbly and lightly golden.
Remove from the oven and let the casserole rest for at least 10 minutes before serving. This helps it set and makes it easier to portion.
Substitutions
- Pasta: Medium or whole wheat egg noodles, ziti, or fettuccine can be used—cook to al dente.
- Meat: Swap ground beef for Italian sausage, ground turkey, ground chicken, or a plant-based ground alternative.
- Tomatoes: Use petite diced, fire-roasted, or a second can of tomato sauce if you prefer a smoother sauce.
- Broth: Chicken, vegetable, or mushroom broth all work in place of beef broth.
- Herbs and cheese: Italian seasoning can replace basil and oregano. Pecorino Romano, Asiago, or grated Parmesan are suitable cheese alternatives; provolone, Monterey Jack, or cheddar can replace mozzarella.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, cover the casserole with foil and warm in a 350°F oven for 20–25 minutes or until heated through. For single servings, microwave 1–2 minutes, stirring and checking until hot.
If freezing, undercook the noodles slightly before assembling so they hold up better after reheating. Thaw overnight in the refrigerator before reheating, or bake from frozen for an additional 20 minutes (covered) and then uncover to finish browning.
📖 Recipe
Italian Ground Beef Egg Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 1 pound ground beef
- 1 medium onion chopped
- 1 can (14 oz) diced tomatoes with the liquid
- 1 can (15 oz) tomato sauce
- ½ cup beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
-
Preheat the oven to 375°F (190ºC). Lightly spray a 9×13-inch casserole dish and set aside.
-
Cook the egg noodles according to the package directions, minus 3 minutes. Drain and set aside.
-
In a large skillet, brown the ground beef with the onion over medium heat until the beef is cooked and the onion is translucent. Drain any excess fat.
-
Add the diced tomatoes, tomato sauce, broth, dried basil, dried oregano, garlic salt, and pepper to the skillet and bring to a low boil. Reduce the heat and simmer for 5–7 minutes.
-
Add the cooked noodles to the skillet with the beef and tomato mixture. Stir in the grated Parmesan until well combined.
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Transfer the mixture to the greased baking dish, spread evenly, and top with mozzarella.
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Cover with foil and bake for 15 minutes. Uncover and bake an additional 10 minutes, until the cheese is bubbly and lightly browned.
-
Remove from the oven and let rest for at least 10 minutes. Serve warm.
Notes
Nutrition
Food safety
- Safe Temperature: Ground beef should reach an internal temperature of 160°F (71°C).
- Cross-Contamination: Keep raw ground beef separate from other ingredients, utensils, and cutting boards. Wash hands and surfaces thoroughly after handling raw meat.
- Storage: Refrigerate or freeze ground beef promptly after purchase and store leftovers promptly.
More Pasta Recipes
Looking for more easy pasta ideas? Try other simple one-pot or baked pasta dishes for weeknight meals and family-friendly dinners.
- Creamy Shrimp Pasta Salad with Italian Dressing
- Crockpot Velveeta Mac and Cheese
- One Pot Ground Beef Egg Noodles
- One Pot Taco Mac and Cheese