Name: Creamy Ground Beef Noodle Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces wide egg noodles; 1 pound lean ground beef; ½ cup finely chopped sweet yellow onion; ½ tablespoon minced garlic; 24 ounce jar Marinara Sauce (e.g. RAO’s brand); 1 teaspoon kosher salt, divided in half; 1 teaspoon fresh cracked black pepper, divided in half; 1¼ cup 4% small curd cottage cheese; ½ cup sour cream; ⅓ cup thinly sliced green onions; 3 cups shredded cheese (1½ cup shredded mild cheddar cheese, 1½ cup shredded Monterey Jack cheese)

If you’re craving a hearty, comforting dinner that feels like a warm hug on a plate, this Creamy Ground Beef Noodle Bake Recipe is where it’s at. I love how the wide egg noodles get tender but keep a nice bite, swirled with a creamy cottage cheese and sour cream blend that’s simply irresistible. It’s the kind of meal that’s perfect after a busy day when you want something filling but fuss-free.

What makes this Creamy Ground Beef Noodle Bake Recipe especially worth trying is the way the layers come together—the tangy marinara-meat sauce meets creamy noodles and a melty cheese topping that bakes into pure comfort food magic. Plus, it’s a crowd-pleaser that’s just as easy to make on a weeknight as it is for a casual weekend dinner with friends or family.

Ingredients You’ll Need

Each ingredient in this Creamy Ground Beef Noodle Bake Recipe works together to create a balanced dish of flavors and textures. I always recommend grabbing the freshest cottage cheese and good quality marinara sauce because they really shine in this bake.

Wide egg noodles: Wide noodles hold up well under baking and soak up all that creamy sauce without getting soggy.
Lean ground beef: Using lean beef keeps the bake from being greasy. I sometimes mix in a little ground turkey for a lighter twist.
Sweet yellow onion: Adds subtle sweetness and depth to the meat sauce—don’t skip it!
Minced garlic: Essential for that classic savory kick. Fresh garlic beats jarred hands down here.
Marinara Sauce (24 oz jar): I like a high-quality jarred sauce like RAO’s for the rich tomato flavor without extra prep.
Kosher salt: Divided use helps season both the meat sauce and creamy noodle layers perfectly.
Fresh cracked black pepper: Adds just enough heat and freshness throughout.
4% small curd cottage cheese: This is the secret weapon for creamy texture with a bit of tang.
Sour cream: Works alongside cottage cheese to enrich the creaminess and add mild tang.
Thinly sliced green onions: Offers a pop of freshness and subtle bite. Plus, I love the green flecks for presentation.
Shredded cheese (mild cheddar and Monterey Jack): Cheddar adds sharpness while Monterey Jack melts beautifully, creating that irresistible cheese crust.

Variations

One of the best things about this Creamy Ground Beef Noodle Bake Recipe is how easy it is to make it your own. I’ve played with different cheeses and add-ins over time, and I encourage you to adjust it based on what you love or have on hand.

Vegetable additions: I sometimes toss in chopped spinach or mushrooms with the ground beef for extra nutrients and flavor.
Spice it up: A pinch of red pepper flakes or smoked paprika in the meat sauce adds a wonderful smoky heat I adore.
Dairy-free option: You can swap the cottage cheese and sour cream for vegan cream cheese or cashew cream to make this dairy-free.
Cheese swap: Gruyere or fontina work beautifully if you want a more complex melty cheese experience.
Make it meaty: Double the meat and reduce noodles for a lower carb, more protein-packed casserole.

How to Make Creamy Ground Beef Noodle Bake Recipe

Step 1: Cook the Egg Noodles Al Dente

Start by bringing a large pot of water to a low boil — you want plenty of water so the noodles have room to cook evenly. Add the wide egg noodles and cook them just until they’re al dente; they’ll finish cooking in the oven, so don’t overdo it here. Drain and rinse briefly with cold water to stop the cooking and keep them from sticking—that little trick makes a big difference when assembling later.

Step 2: Brown the Ground Beef with Onion and Garlic

While your noodles cook, heat a skillet over medium-high heat and add the ground beef, sweet yellow onion, and minced garlic. Stir often, breaking up the beef so it browns nicely and cooks evenly. Once the beef loses all its pink, drain off any excess fat to keep your bake from getting greasy—this is key to a clean, rich flavor.

Step 3: Simmer the Meat Sauce

Return your drained beef mixture to the pan and stir in the jar of marinara sauce along with half of the salt and pepper. Let it come to a simmer gently—just enough to meld those flavors together. Then remove from heat and set aside. You’re building layers of flavor here, so don’t rush this step!

Step 4: Mix Your Creamy Noodle Layer

In a separate bowl, combine the small curd cottage cheese, sour cream, sliced green onions, and the remaining salt and pepper. I like to stir this just until smooth—the cottage cheese keeps it light but creamy, while the sour cream adds that perfect tang. Then gently fold in your cooled noodles to evenly coat them without mashing.

Step 5: Layer and Cheese It Up

Now comes the fun part: layering. Spread half the creamy noodle mixture evenly in your prepared baking dish. Spoon over half the meat sauce, then sprinkle about two cups of shredded cheese on top. Repeat the layering with the remaining noodles, meat sauce, and finish with a generous sprinkle of cheese. Trust me, that melty, golden top is the best part!

Step 6: Bake to Perfection

Bake uncovered at 350°F (177°C) for around 30 minutes until the cheese is bubbly and golden, and you see the marinara sauce bubbling around the edges. When you pull it out, let it cool for a few minutes so those layers can set—this also makes slicing much easier and less messy.

How to Serve Creamy Ground Beef Noodle Bake Recipe

The image shows six white bowls on a white marbled surface, each filled with different ingredients. The top right bowl contains light yellow cooked spiral pasta. Below that, a bowl holds thick red tomato sauce with visible chunks. To the left of the sauce, a bowl is filled with raw ground meat in pink and brown tones. Above the meat, a bowl has small white soft cheese pieces. Next to the cheese, a bowl contains sliced green onions with light green and white rings. In the middle, a bowl has small chopped white onions and a small pile of black pepper next to them. All bowls are neatly arranged and clearly show the texture and color of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my serving with a sprinkle of fresh chopped parsley or extra green onions for a fresh pop of color and brightness. Sometimes I add a little cracked black pepper on top too, just to amp up the flavor right before digging in.

Side Dishes

This bake stands well on its own but pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or some roasted vegetables for balance. Garlic bread on the side is always a win if you’re feeling indulgent!

Creative Ways to Present

For a holiday or casual dinner party, I’ve served this in mini ramekins as individual portions. It’s fun and looks fancy but keeps the cozy vibe. You can also layer it in a clear glass dish to show off those pretty layers—always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftovers of this Creamy Ground Beef Noodle Bake Recipe store beautifully in an airtight container in the fridge for up to 4 days. I recommend letting it cool completely before refrigerating to keep textures intact. Reheating in the oven or microwave brings back the creamy melty goodness just like fresh.

Freezing

I’ve frozen this recipe both baked and unbaked with good results. If freezing before baking, wrap tightly with foil and plastic wrap to prevent freezer burn. Bake straight from frozen but add extra time—around 45 minutes—to get it bubbly and heated through. It’s great for meal prepping!

Reheating

I prefer reheating leftovers in the oven at 350°F for about 15–20 minutes to keep the cheese melty and avoid the dreaded soggy noodle texture microwaves sometimes cause. Cover loosely with foil to keep moisture, then remove during the last few minutes to crisp the top again.

FAQs

Can I use different types of noodles for this bake?

Absolutely! While wide egg noodles are traditional and hold the sauce well, other medium-sized pastas like penne or rigatoni can work. Just make sure they’re cooked al dente and drained to avoid mushiness.
Is it possible to make this recipe ahead of time?

Yes! You can assemble the entire bake a day ahead, cover it tightly, and store it in the fridge. When ready, bake as usual—just add an extra 5–10 minutes to ensure it’s heated through.
Can I substitute ground beef with other proteins?

Definitely. Ground turkey, chicken, or even plant-based meat substitutes are great alternatives and will still deliver amazing flavor and texture.
How can I make this Creamy Ground Beef Noodle Bake Recipe dairy-free?

Try swapping the cottage cheese and sour cream for dairy-free alternatives like cashew cream or vegan sour cream, and use dairy-free shredded cheese to make a delicious dairy-free version.
What can I do to prevent the noodles from sticking together?

Rinsing the noodles with cold water after cooking stops their cooking process and washes off excess starch, which helps keep them separate and makes mixing easier.

Final Thoughts

This Creamy Ground Beef Noodle Bake Recipe is truly one of my go-to comfort dishes—it’s straightforward, flavorful, and always a hit whether it’s a busy weeknight or a casual weekend dinner. I hope you enjoy making and sharing it as much as I do, and that it brings a little extra warmth and happiness to your table. Give it a try soon, and don’t forget to make it yours with your favorite tweaks!