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Cheesy Egg Noodle Bake (Creamy Ground Beef Pasta Casserole)
Amanda Peterson

Cheesy Egg Noodle Bake (Creamy Ground Beef Pasta Casserole)

A high-protein, creamy pasta casserole made with lean ground beef and a rich triple-cheese sauce (ricotta, sour cream, cream cheese). Perfect for satisfying comfort food cravings with a balanced nutritional profile.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef (90/10 or 93/7 blend)
  • 16 oz egg noodles
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 8 oz cream cheese, softened
  • 1/2 cup low-fat milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup Parmesan cheese (optional, for topping)

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Boil egg noodles according to package instructions; drain and set aside
  3. In a skillet, cook ground beef, onion, and garlic until beef is browned and vegetables are softened
  4. Drain excess grease; stir in tomato paste and season with salt and pepper
  5. In a separate bowl, mix ricotta, sour cream, cream cheese, and milk until smooth
  6. Combine cooked beef mixture with drained noodles
  7. Transfer to a baking dish; top with additional Parmesan cheese if desired
  8. Bake for 25 minutes until golden and bubbly

Notes

The Triple-Dairy Emulsion creates a thick, protein-rich sauce without starch
For keto/low-carb version, replace egg noodles with steamed cauliflower florets or shirataki noodles
Grass-fed beef enhances Omega-3 content for better metabolic health
Top with fresh herbs like parsley or thyme for added flavor without carbs