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This bacon cheeseburger pasta bake combines the indulgent flavors of a classic bacon cheeseburger with the comforting heartiness of baked pasta. Tender penne is tossed with seasoned ground beef, crispy bacon, and a rich sauce made from tomato, heavy cream, and a touch of dill relish. Cheddar cheese melts throughout and on top for gooey, savory satisfaction perfect for cozy family dinners or easy weeknight meals.
I first made this after a long day at work and it instantly became a favorite in our weekly meal rotation. The kids can never get enough, and adults go back for seconds every time.
Ingredients
- Ground beef: for rich savory flavor and the classic cheeseburger base choose fresh meat with an 80 20 fat ratio for best taste
- Bacon: diced for smoky crunch that makes every bite pop thick cut bacon adds more flavor
- Yellow onion: diced for sweetness and depth pick fresh firm onions without sprouts
- Penne pasta: for a sturdy base that holds sauce well use good quality pasta to keep its shape after baking
- Montreal steak seasoning: to boost beefiness with robust spices look for blends with cracked pepper and garlic
- Garlic powder and onion powder: to deepen flavor layers select high-quality powders with strong aroma
- Worcestershire sauce: for umami richness and a slight tang opt for brands with good depth rather than watery taste
- Dill relish: for a touch of acidity and classic burger zing choose crisp pickles with bright flavor
- Tomato sauce: to tie pasta and beef together pick no-sugar-added varieties for cleaner taste
- Heavy whipping cream: for a luxuriously creamy texture fresh cream works best
- Mild cheddar cheese: shredded for melty cheesiness always grate from a block for better melting
Step-by-Step Instructions
- Boil the Pasta:
- Cook penne pasta in a large pot of salted water following package directions until just al dente so it stays firm after baking. Stir occasionally to prevent sticking. Drain thoroughly and toss with a splash of olive oil to keep from clumping. Set aside.
- Cook the Bacon:
- Dice bacon into small pieces and place them in a cold large skillet. Turn heat to medium high and let bacon render its fat slowly. Stir frequently and cook until pieces are deep golden and crisp. Remove bacon with a slotted spoon to a paper towel-lined plate but leave the bacon grease in the skillet for flavor.
- Brown the Beef and Onions:
- Add diced onion and ground beef to the skillet with bacon drippings. Break up meat with a spoon and cook over medium heat until beef is fully browned with no pink remaining. Stir often so onions soften and their sweetness infuses the beef. Drain off most of the grease leaving a little for flavor.
- Season the Mixture:
- Sprinkle Montreal steak seasoning, garlic powder, and onion powder over beef and onions. Stir well to coat everything evenly. Cook for another two minutes so the spices bloom and deepen their aroma in the hot fat.
- Make the Sauce:
- Pour in Worcestershire sauce, dill relish, tomato sauce, and heavy whipping cream. Stir until well combined. The sauce will turn creamy with a slightly orange hue and a rich smell. Let simmer gently for two to three minutes to thicken slightly.
- Add Cheese and Bacon:
- Fold in one cup of shredded cheddar cheese and half of the cooked bacon bits while the skillet is still warm. Stir until the cheese melts fully into the sauce creating a creamy cohesive mixture with bacon sprinkled throughout.
- Combine with Pasta:
- Add the drained penne to the skillet and gently fold everything together so every piece of pasta is coated with the cheesy beef sauce.
- Bake the Pasta:
- Transfer the pasta mixture into a large baking dish. Sprinkle the remaining shredded cheddar cheese and bacon bits over the top. Bake in a preheated oven at three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius for five to ten minutes until the cheese melts and bubbles. Remove and let sit a few minutes before serving to set.
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The smoky bacon is my favorite part it infuses every bite with rich depth. I still remember my son sneaking all the crispy bacon from the top the first time I made this so now I always make extra just for him.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk, cream, or water to loosen the sauce and keep it creamy. This dish also freezes well—portion it into individual servings for easy meals later.
Ingredient Substitutions
Swap penne for other sturdy pastas like rotini or rigatoni without changing the dish’s texture. For a lighter option substitute ground turkey or chicken for beef. Dairy free versions can use plant based cheese, coconut cream, and vegan bacon bits to maintain the savory character.
Serving Suggestions
Pair this dish with a crisp green salad featuring romaine and cherry tomatoes to cut through the richness. Garlic bread or steamed green beans also make great sides for a complete meal. For a fun twist, top servings with sliced pickles or a drizzle of ketchup to highlight the burger theme.
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Cultural and Historical Context
This dish takes inspiration from classic American diners where burgers and comforting casseroles both hold a special place. Blending these two into one casserole brings together nostalgia and convenience. Serving it often sparks fun conversations about favorite old school burgers and family memories from road trips.
This bacon cheeseburger pasta bake truly brings everything you love about a burger and melds it with creamy pasta in one pan. It is bound to become one of your go-to family favorites with its straightforward method and cozy, familiar flavors.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, sturdy pasta like rotini or rigatoni work well, holding the sauce and maintaining texture through baking.
- → How can I make this dish ahead of time?
Assemble the mixture, refrigerate, and bake when ready until cheese melts and the dish is heated through.
- → Is turkey a good substitute for beef?
Ground turkey makes a lighter alternative while keeping the rich flavor base intact.
- → What side dishes pair nicely with this dish?
Fresh green salads or steamed veggies like green beans nicely balance the richness and create a rounded meal.
- → How should leftovers be stored and reheated?
Store cooled portions in an airtight container in the fridge for up to three days. Reheat with a splash of milk or cream to keep the sauce creamy.