Transform your favorite cheeseburger flavors into a comforting, crowd-pleasing pasta dish that’s perfect for busy weeknights. This loaded bacon cheeseburger pasta combines all the satisfaction of a juicy burger with the heartiness of a pasta bake.
When you’re craving both pasta and burgers, this dish delivers the best of both worlds. It’s like having your favorite diner meal transformed into a cozy casserole that the whole family will devour.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- One-pot meal means minimal cleanup
- Kid-friendly comfort food that adults will love too
- Perfect for meal prep and reheats beautifully
- Customizable with your favorite burger toppings
Ingredients
- 1 pound ground beef (80/20)
- 8 slices bacon, chopped
- 1 pound rotini pasta
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1/4 cup ketchup
- 2 tablespoons mustard
- Salt and pepper to taste
- 1/4 cup chopped pickles for garnish
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.
- Brown ground beef with onions in the bacon fat until meat is cooked through.
- Add garlic and cook for 1 minute until fragrant.
- Stir in pasta, diced tomatoes, beef broth, ketchup, and mustard.
- Bring to a boil, reduce heat, and simmer covered for 12-15 minutes until pasta is tender.
- Stir in half the cheese and bacon until melted.
- Top with remaining cheese and bacon, cover until melted.
- Garnish with chopped pickles before serving.
Tips & Variations
- Substitute ground turkey for a lighter version
- Add diced bell peppers for extra vegetables
- Make it spicy with diced jalapeños or red pepper flakes
- Use any short pasta shape you have on hand
- For extra indulgence, add a dollop of burger sauce on top
Serving Suggestions
Serve this hearty pasta with a crisp side salad dressed with ranch or vinaigrette. For the full burger experience, offer additional toppings like shredded lettuce, diced tomatoes, or extra pickles on the side.
Notes
- Stores well in an airtight container for up to 4 days
- Reheat with a splash of milk to maintain creaminess
- Pasta should be al dente when testing for doneness
FAQs
- Can I make this ahead? Yes, prepare up to 24 hours in advance and reheat in the oven at 350°F until hot.
- Can I freeze this dish? While possible, the pasta texture may change slightly. Thaw overnight before reheating.
- What cheese works best? Sharp cheddar is traditional, but any melting cheese like Monterey Jack or American works well.
- Can I skip the bacon? Absolutely, though it adds great flavor. Consider adding a bit of smoked paprika for a similar smoky taste.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 pound ground beef (80/20)
- 8 slices bacon, chopped
- 1 pound rotini pasta
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1/4 cup ketchup
- 2 tablespoons mustard
- Salt and pepper to taste
- 1/4 cup chopped pickles for garnish
Steps
- Cook bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.
- Brown ground beef with onions in the bacon fat until meat is cooked through.
- Add garlic and cook for 1 minute until fragrant.
- Stir in pasta, diced tomatoes, beef broth, ketchup, and mustard.
- Bring to a boil, reduce heat, and simmer covered for 12-15 minutes until pasta is tender.
- Stir in half the cheese and bacon until melted.
- Top with remaining cheese and bacon, cover until melted.
- Garnish with chopped pickles before serving.
Notes
- Stores well in an airtight container for up to 4 days
- Reheat with a splash of milk to maintain creaminess
- Pasta should be al dente when testing for doneness
