I love how this Easy Hobo Casserole brings together comforting ground beef, hearty vegetables, and tender pasta all baked in a savory tomato sauce. It’s a one-dish meal that’s satisfying, simple to make, and perfect for busy evenings or family dinners.

Why You’ll Love This Recipe

I’ll share why this casserole quickly became a favorite in my household:

It combines pantry staples like pasta, canned tomatoes, and ground beef into one delicious bake.
I can prep it in about 15 minutes, then pop it in the oven while I take care of other things.
The cheesy topping is irresistibly golden and gooey every time.
It reheats beautifully, making it ideal for leftovers throughout the week.

Ingredients

(Her‍e’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
onion, diced
garlic, minced
bell peppers, chopped
canned diced tomatoes
tomato sauce
pasta (like penne or elbow macaroni)
Italian seasoning
salt and pepper
shredded cheddar cheese or mozzarella

Directions

Preheat the oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat.
Add diced onion, minced garlic, and chopped bell peppers to the meat. Sauté until vegetables soften.
Stir in canned diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for a few minutes.
Meanwhile, cook the pasta nearly al dente according to package directions, then drain.
Combine the pasta and the meat–tomato mixture in a large baking dish. Stir well to coat.
Sprinkle shredded cheese evenly over the top.
Bake in the preheated oven for 20–25 minutes, until cheese is melted and bubbly.
Let it rest for 5 minutes before serving.

Servings and timing

This recipe serves about 6 people.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: roughly 40 minutes

Variations

I swap the ground beef for ground turkey or chicken for a lighter version.
I sometimes add frozen corn or peas for extra color and nutrients.
To spice it up, I include diced jalapeños or a pinch of crushed red pepper.
I use shredded mozzarella and pepper jack cheese on top when I want a creamier, spicier finish.
For a gluten-free option, I substitute the pasta with a gluten-free variety.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator; it stays good for up to 4 days.
To reheat, I transfer a portion to a microwave-safe dish and microwave for 2–3 minutes, stirring halfway.
For an oven reheat, I cover the dish with foil and bake at 350°F (175°C) for about 15–20 minutes until heated through.
If freezer-saving, I assemble casserole but don’t bake it. I wrap it tightly and freeze for up to 2 months. To cook, I thaw overnight and bake as directed.

FAQs

What kind of pasta works best for this casserole?

I’ve found that short, sturdy pastas like penne, rigatoni, or elbow macaroni hold up well and absorb the sauce nicely.

Can I make this vegetarian?

Yes! I swap the meat for cooked lentils or crumbled tofu seasoned similarly, and it’s still hearty and delicious.

Is it possible to make this ahead of time?

Absolutely. I assemble the casserole a day in advance, cover it, and refrigerate. When ready, I bake it straight from the fridge—adding a few extra minutes to the bake time.

How can I make it lower in carbs?

I replace the pasta with cooked spaghetti squash or shredded cauliflower; I also reduce the cheese slightly to cut calories.

Can this be frozen after baking?

I prefer freezing it before baking for best texture. If I freeze after baking, I wrap portions tightly and thaw overnight; the texture is slightly softer, but still enjoyable.

Conclusion

Easy Hobo Casserole is my go‑to for a fuss‑free, crowd‑pleasing meal that’s full of flavor and simple to prepare. I love how flexible it is with variations and how well it stores—even getting better on the second day. Give it a try and I’m sure it’ll become a staple in your meal rotation!