For a meaty, cheesy, kid-friendly dinner, it’s hard to beat this beefaroni recipe! A rich tomato sauce, ground beef, and lots of cheese make this pasta dish hearty and satisfying.
I’d rank this beefaroni recipe right up there with other classic comfort food dishes like chicken noodle soup and mashed potatoes. It’s so simple, but so delicious, and it’s big on savory flavor with a meaty homemade tomato sauce. Yes, you can buy it in a can, but you’re going to love this from-scratch version so much more!
Why You’ll Love This Beefaroni Recipe
- Made with pantry staples. If you have a well-stocked pantry, I bet you have most of the ingredients for beefaroni already. And if you don’t, don’t worry—this recipe is budget-friendly too!
- Quick and easy. There’s nothing complicated about this recipe and it’s done in under 30 minutes, including prep time. Perfect for a weeknight!
- Kid-friendly. This beefaroni recipe is a hit with kids—the kind of dinner that won’t end in arguments, bargaining, or microwaving a plate of chicken nuggets in defeat.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Elbow macaroni – I use whole wheat pasta in this beefaroni recipe.
- Olive oil
- Onion and garlic – These infuse flavor into the sauce.
- Lean ground beef – You can swap in ground turkey if you prefer.
- Tomato sauce
- Diced tomatoes
- Seasonings – Dried oregano, dried basil, dried thyme, smoked paprika, salt, black pepper, red pepper flakes, garlic powder, and onion powder.
- Mozzarella cheese – Or an Italian cheese blend.
- Parmesan cheese and fresh basil – For garnish.
Tips and Variations
- Salt the water for the pasta. This makes the pasta much more flavorful.
- Cook the pasta to al dente. Make sure to cook the pasta just until it is al dente, as it will continue cooking in the sauce.
- Make it vegan. You can make this a vegan beefaroni recipe by using a meat substitute, crumbled tempeh, or lentils and a vegan cheese alternative.
What to Serve With Beefaroni
Serve beefaroni with garlic bread to soak up the sauce! A simple salad will add some vegetables to your dinner, or make a veggie side dish like green bean almondine or easy microwaved broccoli.
How to Store
- Refrigerator: Store leftover beefaroni in an airtight container for up to 3 days.
- Freezer: Freeze this beefaroni recipe in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm up leftovers on the stovetop over medium-low heat or in the microwave.
- 8 oz elbow macaroni (I used whole wheat)
- 1 tablespoon olive oil
- 1 small onion , finely chopped
- 2 cloves garlic , minced
- 1 lb lean ground beef
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese and fresh basil for garnish
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Cook the elbow macaroni according to the package instructions. Drain, reserving 1 cup of water from the pasta and set aside.
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Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 2 minutes.
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Add the lean ground beef to the onion and garlic, stir and cook over medium heat until browned, breaking it apart with a spoon.
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Stir in the tomato sauce, diced tomatoes, oregano, basil, thyme, smoked paprika, salt, pepper, red pepper flakes, garlic powder, and onion powder. Bring the mixture to a simmer.
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Let everything simmer together for about 10 minutes, allowing the flavors to meld. Stir a few times while cooking to make sure nothing sticks to the bottom of the pan. Add reserved pasta water 1⁄3 cup at a time, if the sauce thickens too much.
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Stir in the shredded mozzarella cheese until it melts and the mixture is well combined. Taste and add more salt if needed.
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Add the cooked pasta to the skillet, stirring to combine.
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Spoon the Beefaroni into bowls and sprinkle with grated Parmesan cheese. Garnish with fresh basil.
For vegan option use vegan meat, or canned green lentils (15 oz, drained) and vegan mozzarella cheese.
Calories: 382kcal | Carbohydrates: 39g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 875mg | Potassium: 769mg | Fiber: 4g | Sugar: 6g | Vitamin A: 777IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 4mg
