This Macarronada is a huge crowd-pleaser and one of those dishes that disappears fast at the dinner table! It’s a hearty Brazilian-style pasta bake loaded with a rich, savory ground beef tomato sauce, creamy layers, and plenty of melted cheese on top. It is the ultimate comfort food and the kind of meal your whole family will be asking for on repeat!
I make this several times a month because it comes together with simple pantry staples, the leftovers are absolutely fantastic the next day, and it feeds a crowd without breaking the bank. If you love my Baked Ziti or my Baked Spaghetti, this one is going right to the top of your favorites list too. Serve it with some crusty garlic bread and a simple green salad and you have a complete, nourishing meal on the table!
Frequently Asked Questions
What pasta works best for Macarronada?
Traditionally, Macarronada is made with elbow macaroni — hence the name! But honestly, this recipe is really versatile. Penne, rigatoni, or ziti all work wonderfully here. You want a pasta that has some structure so it holds up to that hearty beef sauce. Just use the same amount called for in the recipe card and you are good to go.
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or ground chicken are great leaner options. Ground beef is going to give you the most flavor, especially if you use an 85/15 blend, but use whatever fits your preference and budget. You could even mix in a little Italian sausage for an extra kick of flavor!
Can I make this ahead of time?
Yes! Like most baked pasta dishes, you can assemble the whole thing, cover it tightly with foil and refrigerate it overnight. When you are ready to bake, just pull it out and add a few extra minutes to the baking time since everything is starting from cold. It is a perfect make-ahead weeknight meal.
Can this be frozen?
Yes, it freezes really well! Just cover it tightly to protect against freezer burn and it will keep for up to 3 months. It is great to make a double batch — keep one for dinner tonight and freeze one for a busy night when you just don’t feel like cooking.
How do I store leftover Macarronada?
Allow it to cool completely, then store it in a covered airtight container in the refrigerator. It will keep for up to 3 days. Reheat in the microwave or cover with foil and warm it back up in the oven at 325°F.
Can I make my own tomato sauce?
Of course! A good homemade marinara sauce works beautifully here. But if you want to keep things simple on a busy weeknight, just grab a quality jarred pasta sauce — I love Rao’s when I can find it on sale. Use a sauce you enjoy and that is in your budget.
What can I serve with Macarronada?
This dish is really a full, hearty meal on its own. But I love to round it out with some garlic bread for soaking up all that delicious sauce, a simple side salad, or some steamed vegetables like broccoli or green beans. It checks all the boxes for a wholesome, satisfying family dinner!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- elbow macaroni — or use penne, rigatoni, or ziti. Any short pasta with some structure works great here.
- ground beef — I like to use an 85/15 blend for the best flavor. You can also use ground turkey, ground pork, or a mix. Use what fits your budget and preference.
- onion — yellow or white onion works great here. If you enjoy bell peppers in your sauce, add them in at the same time as the onion.
- garlic — freshly minced or the jarred garlic, whichever is easiest for you. Either works wonderfully.
- jarred pasta sauce — use your favorite. Rao’s is my go-to when I can find it on sale. Or use a homemade marinara if you have the time!
- tomato paste — this deepens and concentrates the tomato flavor in the sauce in a really wonderful way.
- cream cheese — this is what makes the creamy layer in this dish so rich and delicious. Make sure it is softened before mixing.
- sour cream — adds a nice tang to balance out the richness. You can substitute with plain Greek yogurt if you prefer.
- shredded mozzarella — shred your own from a block for the best melt, but store-bought pre-shredded works fine too. We are using it in the creamy layer AND on top.
- Italian seasoning, salt and pepper — keep the seasoning simple. Taste as you go and season it the way your family likes it.
- beef broth — just a splash to loosen the sauce slightly and add depth. Use low or no sodium if you are watching your salt intake.
How to Make Macarronada
Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil and cook your pasta according to package directions, but pull it about 1-2 minutes before it is fully done — it will finish cooking in the oven. Drain it really well and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add your ground beef and onion and cook, breaking up the meat, until browned all the way through. Drain off the excess grease. Add the garlic and tomato paste and cook for about 1 minute, stirring it all together. Pour in the pasta sauce and beef broth, stir well, reduce heat to low, and let it simmer while you get the creamy layer ready.
In a large bowl, mix together the softened cream cheese, sour cream, half of the shredded mozzarella, Italian seasoning, salt, and pepper until it is all smooth and combined. Add your drained pasta to the cream cheese mixture and toss until every piece of pasta is coated.
Spread the creamy pasta mixture evenly into the bottom of your prepared baking dish. Pour the beef and tomato sauce evenly over the top and spread it out so it covers the pasta. Sprinkle the remaining mozzarella cheese all over the top.
Cover tightly with aluminum foil (I like to spray the inside of the foil with nonstick spray so the cheese doesn’t stick to it!) and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and just starting to turn golden. Let it rest for about 5 minutes before serving — trust me on this one!
Pro Tips for the Best Macarronada
- Don’t overcook the pasta. Pull it out of the boiling water about 1-2 minutes early. It finishes cooking in the oven and you don’t want it to go mushy. Nobody likes mushy pasta!
- Use softened cream cheese. Cold cream cheese will not mix smoothly. Let it sit out on the counter for about 30 minutes before you start or give it a quick 20 seconds in the microwave. It makes a huge difference in getting that creamy, lump-free layer.
- Drain the pasta really well. You want as little extra water as possible in that pasta so your creamy layer doesn’t get watery. Give it a good shake in the colander.
- Let it rest before serving. I know it is hard to wait when that cheese is all golden and bubbly, but letting it sit for 5 minutes allows everything to set up a little and makes it so much easier to serve in nice portions.
- Have extra sauce on hand. I always keep an extra jar of pasta sauce nearby so everyone can pour a little extra over their serving. It’s a great move when you’ve got a hungry crowd!
Macarronada (Brazilian Beef and Tomato Pasta Bake)
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions but remove it 1-2 minutes before fully done. Drain very well and set aside.
- In a large skillet over medium-high heat, cook ground beef and diced onion together, breaking the meat up into crumbles, until beef is fully browned. Drain excess grease.
- Return the skillet to medium heat. Add the minced garlic and 2 tablespoons tomato paste, stirring for about 1 minute until fragrant. Pour in the jar of pasta sauce and ¼ cup beef broth. Stir well, reduce heat to low, and simmer for 5-10 minutes. Season with salt and pepper to taste.
- In a large bowl, combine the softened cream cheese, ½ cup sour cream, 1 cup of the shredded mozzarella, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Mix until smooth and well combined.
- Add the drained pasta to the cream cheese mixture. Toss until every piece of pasta is evenly coated.
- Spread the creamy pasta mixture into the prepared baking dish in an even layer. Pour the beef and tomato sauce evenly over the top. Sprinkle the remaining 1 cup of shredded mozzarella over everything.
- Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray to prevent the cheese from sticking). Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is fully melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving. Serve with garlic bread and a side salad!
