Smoked Beef Pasta Bake

This smoked beef pasta bake combines tender smoked beef, perfectly cooked pasta, and a rich, creamy cheese sauce baked until golden and bubbling. A comforting, flavor-packed dish ideal for family dinners or gatherings.

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Course: Dinner

Cuisine: American

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: servings

Calories: 620kcal

Author: Chloe White

Cost: $7

Equipment

Large pot
skillet
saucepan
9x13 inch baking dish
whisk
– Mixing spoon

Ingredients

1 lb penne pasta
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb smoked beef (brisket or chuck), chopped
1 can diced tomatoes (14.5 oz)
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
salt and pepper to taste
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 cup beef broth
2 cups shredded mozzarella (divided)
1 cup shredded cheddar (divided)
1/2 cup grated parmesan
1/4 tsp nutmeg
1/2 cup panko breadcrumbs
2 tbsp butter, melted (for topping)
2 tbsp fresh parsley, chopped

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook pasta in salted water until slightly under al dente, then drain.
Heat olive oil in a skillet and sauté onion until soft, then add garlic.
Add smoked beef and cook briefly, then stir in tomatoes, tomato paste, and seasonings. Simmer 5 minutes.
Melt butter in a saucepan, whisk in flour, then gradually add milk and broth until thickened.
Stir in half the mozzarella, half the cheddar, parmesan, and nutmeg until smooth.
Combine pasta, beef mixture, and cheese sauce in baking dish.
Top with remaining cheese and breadcrumb mixture (panko, melted butter, parsley).
Bake for 25–30 minutes until golden and bubbling.
Let rest for 10 minutes before serving.

Notes

Undercook pasta slightly to prevent mushiness. Use leftover smoked brisket for best flavor. Keep heat moderate when making cheese sauce to avoid curdling. Can be assembled ahead and refrigerated up to 48 hours or frozen up to 3 months.

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