Smothered in a homemade cheddar cheese sauce, Beef Ragu Italiano is comfort food at its finest. Oozing cheese and a tasty tomato sauce top a deliciously seasoned ground beef ragu and mounds of macaroni. So savory and flavorful, this creamy casserole makes a great family meal.
This deliciously seasoned, super cheesy, ground beef and noodle casserole has all the best parts about Italian food. It has a wonderfully flavored ragu that simmers to perfection. It has tons of noodles.
And the best part?--Well, that's the super creamy, velvety, cheesy topping--which comes together so nicely on the stove.
Just like Cheddar Parmesan Mac and Cheese and Three Cheese Eggplant Italiano, this casserole always satisfies, because it's packed full of protein and flavor. There's a little bit of work up front with this recipe, but because it serves 8, you'll most likely have leftovers, providing a whole extra meal that's hassle-free for later in the week.
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Why you'll love it
| Easy oven bake- After the prep work is out of the way, Beef Ragu Italiano bakes in one dish for only 30 minutes in the oven Great make ahead recipe- This meal can be assembled (minus the cheese sauce) several hours ahead of baking it, which can be a huge timesaver on a busy weeknight! Easy serving- Because it's a casserole, there's no need for additional sides, other than a simple slice of bread or salad Stores well- This keeps well in the fridge and reheats nicely with minimal effort; it can also be frozen |
Ingredients
- macaroni- to make life easier, cook the noodles before you start on the ragu
For the ragu:
- lean ground beef- 85% or above recommended
- onions- brings out the flavor
- green pepper- adds a little spice and crunch
- tomato sauce, divided (some is reserved as a topping)- any variety of plain tomato sauce is fine
- water
- sweet basil- may substitute dried basil
- salt
- Italian seasoning- if you don't have this on hand, use oregano
- sugar- cuts down on the acidity in the tomato sauce
For the cheese sauce:
- butter
- flour- thickening agent for the sauce
- whole milk- whole milk is the best for a creamy sauce
- shredded cheddar cheese- you may choose to grate it yourself for a smoother texture and better taste
- salt & pepper
Instructions
For more detailed instructions, see the printable recipe card below
- In a large saucepan, make the ragu. Cook ground beef with onions and pepper over medium heat until beef is browned; drain excess grease.
- Add 1 & ¼ cups of the tomato sauce, water, seasonings (for the ragu portion of the recipe) and sugar. Bring to a boil and then cook for 5 minutes, stirring often. Remove saucepan from heat and set aside.
- In a medium saucepan, make the cheese sauce. Melt the butter. Add the flour and gradually blend in milk. Stir constantly and cook until thick.
- Remove from heat and add cheese, salt and pepper. Stir until cheese melts.
- Transfer beef ragu to prepared 3-quart casserole dish or 13x9 baking dish. Top with cooked macaroni.
- Smother the noodles in the cheese sauce. Then drizzle the remaining tomato sauce on top. Use a spoon to gently spread the sauce so that it covers the cheese.
- Bake uncovered in a preheated 400 degree oven for 30 minutes. Let stand 5 minutes and enjoy!
Equipment
- 2 medium saucepans with lids (for macaroni & for cheese sauce)
- colander
- chef's knife
- cutting board
- large skillet with lid (for beef ragu)
- meat chopper (optional, but handy)
- measuring cups
- measuring spoons
- large mixing bowl
- mixing/stirring spoon
- 13x9 glass baking dish (lightly greased) or 3-quart casserole dish
Storing Beef Ragu Italiano
Store in an airtight container and refrigerate. Enjoy within five days.
Once cooled, you may also freeze leftovers in freezer-safe packaging for up to 3 months.
Reheating Instructions:
- Place in a covered casserole dish. Bake in 350° oven for 20-25 minutes or until heated through.
- If cooking frozen leftovers, thaw overnight in fridge and then follow the above.
📋Recipe
Beef Ragu Italiano
Beef Ragu Italiano is a fantastic family meal that has all the best parts about Italian food. It has a wonderfully flavored ragu that simmers to perfection and a ton of noodles. But the best part is the super creamy, out of this world, cheesy topping--which comes together so nicely on the stove.Once the prep work is out of the way, this comforting beef and noodle casserole bakes to perfection in 30 minutes! It also stores well and makes a great leftover on a busy weeknight.
Ingredients
- 2 cups uncooked macaroni
For the ragu:
- 1 pound lean ground beef
- ½ cup chopped onions
- ¼ cup chopped green pepper
- 1 (15 oz.) can tomato sauce
- ¼ cup water
- 1 teaspoon sweet basil
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- 1 tablespoon sugar
For the cheese sauce:
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups whole milk
- 8 ounces shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Before starting: Preheat oven to 400 degrees Cook macaroni according to package directions for al dente; drain in colander Chop onions and pepper
- In a large saucepan, make the ragu. Cook ground beef with onions and pepper over medium heat until beef is browned; drain excess grease.
- Add 1 & ¼ cups of the tomato sauce, water, seasonings (for the ragu portion of the recipe) and sugar. Bring to a boil and then cook for 5 minutes, stirring often. Remove saucepan from heat and set aside.
- In a medium saucepan, make the cheese sauce. Melt the butter. Add the flour and gradually blend in milk. Stir constantly and cook until thick.
- Remove from heat and add cheese, salt and pepper. Stir until cheese melts.
- Transfer beef ragu to prepared 3-quart casserole dish or 13x9 baking dish. Top with cooked macaroni.
- Smother the noodles in the cheese sauce. Then drizzle the remaining tomato sauce on top. Use a spoon to gently spread the sauce so that it covers the cheese.
- Bake uncovered in a preheated 400 degree oven for 30 minutes. Let stand 5 minutes and enjoy!
- Store leftovers in an airtight container and refrigerate. Enjoy within five days. Once cooled, you may also freeze leftovers in freezer-safe packaging for up to 3 months.
- Reheat leftovers in a covered casserole dish. Bake in 350° oven for 20-25 minutes or until heated through. Defrost frozen leftovers overnight in the fridge first before following these instructions.
Notes
I always use 85% or above ground beef for this recipe.
If you don't have Italian seasoning, you may use oregano instead.
You may substitute spaghetti sauce for the tomato sauce. If you choose this option, omit the Italian seasoning and sugar.
Pam S. says
What an incredible dish. It was totally worth every step. That cheese sauce is amazing. I think I'll make it again to drizzle over some macaroni noodles.
Kitchen Ready Betty says
So glad you enjoyed it! The cheese sauce really is the best! You have a great idea for a stovetop mac. Love it!