As a mom, I’m always on the lookout for simple, hearty meals that my family will enjoy without me spending all day in the kitchen. This Bacon-Cheeseburger Pasta recipe is one of those go-to meals when I need something quick and delicious that pleases everyone. It’s got all the flavors of a cheeseburger but with the comfort of pasta. Who can say no to that?
I originally made this recipe on a whim when I had some ground beef, pasta, and a little bit of bacon left in the fridge. It was one of those busy weeknights where I needed to get dinner on the table fast. As soon as I put it on the table, the whole family dug in, and it was an instant hit! Now, it’s one of our favorite dishes, and I love how easy it is to throw together after a long day.
Plus, you can tweak it based on what you have on hand—add some onions or swap in a different type of cheese if you like. This dish is forgiving, and it’s perfect for using up what’s in your pantry. It’s also a great dish to make ahead and reheat when everyone’s running in different directions, or you need something comforting to enjoy together at the end of a busy day.
How to Make Bacon-Cheeseburger Pasta
Ingredients:
- 1 lb ground beef (85% lean)
- 4 slices bacon, cooked and crumbled
- 12 oz (about 3 cups) elbow pasta
- 1 (15 oz) can tomato sauce
- 2 tsp mustard powder
- ½ cup finely diced onion (optional)
- 1 tsp packed brown sugar
- ⅓ cup chopped dill pickles
- ½ tsp garlic powder
- 2 tsp Worcestershire sauce
- 3 cups water
- 6 slices American cheese
- Salt and pepper, to taste
Directions:
Preheat your oven to 475°F and lightly grease a 13×9-inch baking dish. Spread the uncooked elbow pasta evenly across the dish.
In a bowl, break the ground beef into small chunks and season with salt and pepper. Scatter the seasoned beef over the pasta in the dish.
In a separate bowl, whisk together the water, tomato sauce, Worcestershire sauce, mustard powder, brown sugar, garlic powder, chopped pickles, and a bit of salt and pepper. Pour this mixture evenly over the pasta and beef, stirring gently to combine.
Cover the dish with foil and bake for 25 minutes in the preheated oven.
While the pasta is baking, cook the bacon in a skillet or microwave until crispy, then crumble it into small pieces.
After 25 minutes, remove the dish from the oven, stir the pasta to make sure it isn’t sticking to the pan, and layer the American cheese slices over the top. Sprinkle the crumbled bacon over the cheese.
Return the dish to the oven, uncovered, and bake for another 5-8 minutes, until the pasta is tender and the cheese is melted.
Allow the dish to cool for about 10 minutes before serving. If you’re using diced onions, sprinkle them over the top just before serving for added crunch and flavor.
Storing Suggestions:
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual portions or warm them in the oven at 350°F until heated through. If the pasta seems a bit dry, add a splash of water or broth before reheating.
Cooking Tips:
If you prefer a bit of heat, try adding a pinch of crushed red pepper flakes to the sauce mixture. For a more creamy texture, you can mix in a tablespoon or two of cream cheese or sour cream before adding the cheese on top. This gives the pasta an extra indulgent, creamy finish.
Serving Suggestions:
This dish pairs well with a light green salad or steamed vegetables to balance the richness of the pasta. You can also serve it with some garlic bread or a soft roll on the side to complete the meal. For drinks, a crisp soda or a simple iced tea works perfectly!
Ingredient Substitutions:
If you don’t have American cheese, you can use cheddar, mozzarella, or even a mix of cheeses like Colby Jack for a different flavor profile. For a healthier twist, try using ground turkey instead of beef, or use whole wheat or gluten-free pasta if needed.
Seasonal Variations:
In the summer, swap out the dill pickles for fresh garden veggies like chopped tomatoes or bell peppers. During the colder months, you can stir in a bit of cooked spinach or kale for extra nutrients and a comforting, hearty touch.
Allergen Information:
This recipe contains dairy (American cheese) and gluten (pasta). For a dairy-free version, use a plant-based cheese substitute. For a gluten-free option, substitute the elbow pasta with your favorite gluten-free variety. Double-check all processed ingredients, like Worcestershire sauce, for allergens.
FAQ:
Can I make this dish ahead of time?
Yes, you can prepare the pasta and beef mixture ahead of time and refrigerate it. When you’re ready to bake, just cover it and pop it in the oven as directed. It’s a great time-saver for busy nights.
Can I freeze Bacon-Cheeseburger Pasta?
Yes, you can freeze this dish! After baking, allow it to cool completely, then store it in an airtight container or freezer-safe bag. It will last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight and reheat in the oven.
Can I use a different type of pasta?
Absolutely! While elbow pasta works great, you can use other short pasta shapes like rotini, penne, or even shells. Just keep in mind that cooking times may vary slightly depending on the pasta you use.
What can I use instead of ground beef?
If you’re looking for an alternative to ground beef, you can substitute ground turkey, chicken, or even a plant-based ground meat substitute. Each option will slightly alter the flavor, but it will still be delicious!
Is there a way to make this dish healthier?
To lighten this recipe up, you can use leaner ground beef or swap it with ground turkey. You can also use whole wheat or gluten-free pasta and reduce the amount of cheese for a lower-calorie version.
How can I prevent the pasta from getting dry?
If you find that the pasta tends to dry out, try adding an extra ½ cup of water or broth to the sauce before baking. You can also stir in a little bit of milk or cream before adding the cheese for a creamier result.
Bacon-Cheeseburger Pasta
Ingredients
- 1 lb ground beef 85% lean
- 4 slices bacon
- 12 oz elbow pasta about 3 cups
- 1 can tomato sauce 15 oz
- 2 tsp mustard powder
- 1/2 cup finely diced onion optional
- 1 tsp packed brown sugar
- 1/3 cup chopped dill pickles
- 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 3 cups water
- 6 slices American cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 475°F. Adjust the oven rack to the middle position. Lightly spray a 13x9-inch baking dish with cooking oil spray. Spread the uncooked elbow pasta evenly across the baking dish.
- In a bowl, break the ground beef into small pieces, about ½-inch size. Season the beef with a bit of salt and pepper, then sprinkle it over the pasta in the dish.
- Mix together the water, tomato sauce, Worcestershire sauce, mustard powder, brown sugar, garlic powder, chopped pickles, and a bit of salt and pepper. Pour this mixture over the pasta and beef, then stir gently to combine. Cover the dish tightly with aluminum foil and bake for 25 minutes.
- While the pasta bakes, cook the bacon in the microwave on a plate for about 5 minutes, until crispy. Set the bacon aside on a paper towel-lined plate to absorb any extra grease, then crumble it into small pieces.
- After 25 minutes, take the dish out of the oven. Stir the pasta to make sure nothing is sticking to the sides or bottom of the pan. Lay the slices of American cheese over the top and sprinkle the crumbled bacon on top of the cheese. Return the dish to the oven, uncovered, and bake for another 5-8 minutes, until the pasta is tender and the cheese is fully melted.
- Let the dish cool for about 10 minutes before serving. If you're using onions, sprinkle them over the top right before serving.
