May be an image of shepherd's pie and pasta

Reindeer’s Favorite Bake — the cheesy, beefy classic the kids can’t stop calling “reindeer food”

There are recipes that quietly comfort, and then there are those that arrive at the table like a small, noisy celebration. Reindeer’s Favorite Bake is the latter: a bubbling, golden-topped pasta casserole loaded with seasoned ground beef, hidden vegetables (hello, sneaky nutrition), and three kinds of melty cheese. It’s cozy enough for weeknights, hardy enough to feed a crowd, and — because kids named it — perfect for holiday dinners or any night you want to make faces light up.

Below you’ll find a full, tested-feeling recipe with clear step-by-step instructions, plus tips on shortcuts, make-ahead moves, and substitutions so you can adapt it to whatever’s in your kitchen.

Overview

Yield: 6 generous servings
Prep time: 20 minutes
Stovetop cook time: 15–20 minutes
Bake time: 20–25 minutes
Total time: ~55–65 minutes

Ingredients

For the beefy filling

1 lb (450 g) ground beef (or 400–450 g; substitute ground turkey/chicken if you like)
1 medium onion, finely chopped (about 1 cup / 150 g)
2 cloves garlic, minced
1 medium carrot, finely grated (about ½ cup / 60 g) — optional, but great for kids
1 cup frozen peas (120 g) or a mixed veggie cup
2 tbsp tomato paste
1 can (14–15 oz / 400–425 g) crushed tomatoes
½ cup (120 ml) beef broth or water
1 tbsp Worcestershire sauce (or soy sauce for a twist)
1 tsp smoked paprika (or sweet paprika)
1 tsp dried oregano (or Italian seasoning)
Salt and black pepper to taste
1–2 tbsp olive oil (if using lean beef)

For the pasta & sauce

10–12 oz (280–340 g) dried pasta — elbows, ziti, penne or shells (about 3 cups dry)
2 tbsp butter
2 tbsp all-purpose flour
1 cup (240 ml) whole milk (or milk of choice)
1 cup (100 g) shredded sharp cheddar
1 cup (100 g) shredded mozzarella, divided (½ cup mixed into the pasta; ½ cup for topping)
¼ cup (25–30 g) grated Parmesan (plus extra for serving)
Optional: ½ tsp mustard powder or 1 tsp Dijon for a flavor lift

For the topping (optional but recommended)

½ cup breadcrumbs (fresh or panko)
2 tbsp melted butter
Fresh parsley for garnish

Equipment

Large pot for boiling pasta
Large skillet or sauté pan (10–12 inch)
9×13-inch (23×33 cm) baking dish (or similar)
Small saucepan (for roux/cheese sauce) or use the same skillet if large enough

Step-by-step method

1) Preheat and prep

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta. Grate the carrot, chop the onion, and measure cheeses so everything’s ready.

2) Cook the pasta (al dente)

Add the pasta to rolling boiling water and cook for 1–2 minutes less than package directions — you’ll finish cooking during the bake so keep it firm. Drain and set aside. Reserve about ¼ cup of the pasta cooking water in case you need to loosen the sauce.

3) Brown the beef and build flavor

Heat the skillet over medium-high heat. If your beef is lean, add 1 tbsp olive oil. Add the chopped onion and cook 3–4 minutes until soft and translucent. Add the garlic and grated carrot; sauté 1–2 minutes.

Add the ground beef, breaking it into small pieces. Season with salt, pepper, smoked paprika and oregano. Cook until no longer pink and starting to brown — 6–8 minutes. Drain excess fat if there’s a lot.

Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, beef broth, Worcestershire sauce, and frozen peas. Bring to a simmer and cook 5–7 minutes until slightly thickened. Taste and adjust salt/pepper.

4) Make the quick cheese sauce (roux method)

While the beef simmers, melt 2 tbsp butter in a small saucepan over medium heat. Whisk in 2 tbsp flour and cook 1 minute (this is your roux). Slowly whisk in 1 cup milk, stirring until the mixture thickens and bubbles lightly (2–3 minutes). Remove from heat and stir in the shredded cheddar and ½ cup shredded mozzarella plus the Parmesan and mustard/Dijon if using. Stir until smooth — you’ll have a creamy cheese sauce.

If you prefer a saucier bake, add ¼–½ cup of the reserved pasta water to thin the cheese sauce slightly.