5) Combine pasta, meat, and cheese
In a large bowl or directly in the pot you used for pasta, combine cooked pasta + beef-tomato mixture + cheese sauce. Stir gently to coat. Taste and correct seasoning.
If you like extra saucy bakes, add an extra ½ cup crushed tomatoes or a splash of broth.
6) Assemble in the baking dish
Spoon the pasta-beef-cheese mixture into the prepared 9×13 dish, spreading evenly. Sprinkle the remaining ½ cup mozzarella over the top.
If using breadcrumb topping: mix ½ cup breadcrumbs with 2 tbsp melted butter and 1–2 tbsp grated Parmesan. Scatter evenly over the cheese layer.
7) Bake until bubbly and golden
Bake in the preheated oven 20–25 minutes, until the center is hot and the top is golden. For an extra-browned top, switch to broil for 1–2 minutes — watch closely so it doesn’t burn.
8) Rest and serve
Let the casserole rest 5–8 minutes (it firms up and is easier to serve). Garnish with chopped parsley and extra Parmesan. Serve with a simple green salad, pickles, or steamed green beans.
Kid-friendly serving ideas (the “reindeer” touch)
- Make little reindeer faces on each plate using two round crackers for ears, a cherry tomato for the nose, and olive halves for eyes.
- Or set out pretzel sticks the kids can press into the top crust as “antlers” before serving. Fun + edible!
Shortcuts and variations
- One-pan shortcut: Brown beef, add tomato paste, tomatoes and spices, stir in cooked pasta and shredded cheeses directly in skillet. Top and broil to finish; skip making the roux for a quicker but less creamy version.
- Creamier: Swap half the milk for cream (or add 4 oz cream cheese) to make it ultra-luxurious.
- Vegetarian: Replace beef with cooked lentils or plant-based crumbles. Use vegetable broth.
- Gluten-free: Use gluten-free pasta and gluten-free flour for the roux, or skip the roux and stir in a beaten egg+cheese mixture off-heat to thicken.
- Spicy: Add ½ tsp red pepper flakes or a diced jalapeño when sautéing onions.
Make-ahead, storage & reheating
- Make-ahead: Assemble in the dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to bake time if chilled.
- Freeze: Bake first, cool completely, wrap well and freeze up to 3 months. Reheat covered at 350°F (175°C) until warmed through (~30–45 minutes), then uncover to crisp the topping.
- Leftovers: Keep refrigerated up to 3–4 days. Reheat individual portions in the microwave or in a 350°F oven covered for 15–20 minutes.
Troubleshooting & tips
- Watery casserole? Pasta that was overcooked or too much tomato liquid can make it runny. Next time, undercook pasta slightly and reduce the beef sauce a bit longer. You can also thicken with a spoonful of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added to simmering sauce.
- Cheese didn’t melt smooth? Use freshly shredded cheese, not pre-shredded (pre-shredded contains anti-caking agents that can affect melting).
- Too salty? Add a splash more milk or some cooked rice/pasta to absorb salt, or stir in plain yogurt or sour cream to mellow flavors.
Final note
Reindeer’s Favorite Bake is the sort of recipe that evolves with the family: extra veggies for the picky eater, different cheeses for the cheese lover, or a crunchy breadcrumb/sourdough top for texture. The heart of the dish is simple — seasoned beef, creamy cheese, and pasta — and that combination will always win over little hands reaching for second helpings. Try it once and you’ll understand why the kids gave it that name: it’s comforting, festive, and impossible not to love.
Want me to convert this to a printable one-page recipe card, or scale it up to feed 12 for a party?
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