3 Easy Ground Beef Casseroles For Busy Nights

3 Easy Ground Beef Casseroles For Busy Nights: In the hustle and bustle of daily life, finding time to prepare a nutritious and delicious meal can be a challenge. However, with a little planning and creativity, you can whip up satisfying dinners that the whole family will love.



Ground beef is a versatile ingredient that can be used in countless recipes, and casseroles are a convenient way to incorporate it into your meal rotation. In this article, we’ll explore three easy ground beef casserole recipes that are perfect for busy nights.

3 Easy Ground Beef Casseroles For Busy Nights 

1. Manicotti

This stuffed pasta dish is filled with cheese and topped with meat sauce. It comes out bubbly hot for a tasty Italian dinner.



  • 5 ½ ounces manicotti pasta
  • 1 pint part-skim ricotta cheese
  • 8 ounces shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese, divided
  • 2 large eggs
  • 1 teaspoon dried parsley
  • salt and ground black pepper to taste
  • 1 (16 ounce) jar spaghetti sauce


  • Cook manicotti in boiling water until al dente, about 10 to 12 minutes; drain and rinse with cold water.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix ricotta, mozzarella, 1/2 cup Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.


  • Pour 1/2 cup spaghetti sauce into an 11×17-inch baking dish. Stuff each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce. Pour remaining sauce over the top of the shells and sprinkle with remaining Parmesan cheese.

  • Bake in the preheated oven until bubbly, about 45 minutes


2. Stuffed Bell Peppers

This might just be the most colorful ground beef casserole dish around. It also happens to be comforting, cheesy, and tasty, too!


  • 3 bell peppers ($3.97)
  • 2 Tbsp cooking oil, divided ($0.08)
  • 1 lb Italian sausage ($4.99)
  • 1 yellow onion, diced ($0.38)
  • 3 garlic cloves, minced ($0.24)
  • 1 tsp Italian seasoning ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1 1/4 tsp salt, divided ($0.06)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 1 cup marinara sauce ($0.71)
  • 1/2 cup uncooked long grain white rice ($0.21)
  • 3/4 cup chicken broth ($0.15)
  • 1 cup shredded mozzarella ($1.25)


  • Preheat the oven to 350°F. Wash and dry each bell pepper, then cut the bell peppers in half horizontally. Make sure to cut them as evenly as possible. Using a sharp paring knife carefully cut and remove the stem from the top half of each bell pepper (see picture below). It’s okay if there is a small hole left where the stem was removed.
  • Place each bell pepper half in a 9×13-inch casserole dish. Brush the bell peppers with 1 Tbsp oil and season with ¼ tsp of salt and ¼ tsp cracked black pepper. Bake the bell peppers in a preheated oven for 20 minutes to soften. After 20 minutes remove the bell peppers from the oven and set aside.
  • While the bell peppers are baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage.

Close up side view of stuffed bell peppers on a serving plate.

  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 tsp of salt, and chicken broth to the skillet. Stir to combine.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and allow the mixture to simmer, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn the heat off and let it rest, without lifting the lid, for an additional 5 minutes.


  • Next remove the lid, fluff the rice, and stir the mixture again to redistribute the ingredients. Begin to fill each bell pepper with the meat filling. Stuff as much filling as you can into each, filling them all the way to the top.
  • Top each bell pepper evenly with shredded mozzarella cheese. Loosely place some tented aluminum foil over the top of the casserole dish and bake for 15 minutes. After 15 minutes the bell peppers should be tender but not mushy.
  • Now remove the foil and turn the heat on to broil. Broil the stuffed bell peppers for 2-3 minutes or just until the cheese gets a little brown on top. Be sure to watch the bell peppers closely at this step to prevent the cheese from over browning. Garnish with parsley, if desired, and enjoy!

3. Cheeseburger Casserole

Just like a cheeseburger, this casserole dish is loaded with beef and lots of melty cheese. It’s a family-friendly dinner that even picky eaters will love.



  • 2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
  • 2 tsp olive oil
  • 1 1/2 cups onionsfinely chopped
  • 1 garlic clovefinely chopped
  • 1 lb lean ground beef95% lean
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced-fat grated cheddar cheese
  • 1/4 cup chopped dill pickles


  • Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  • In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  • Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  • Stir in the beef and cook until browned; season with salt and pepper.
  • Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  • Toss the meat mixture with the pasta and spread it into the prepared dish.
  • Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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