Cheesy Italian Beef Bake (Printer-Friendly)
A hearty one pan Italian dish with beef, marinara, and cheese, ready in under an hour for a filling dinner.
# What You'll Need:
→ Meat and Dairy
01 -
1 pound lean ground beef
02 -
1/3 cup freshly grated Parmesan cheese
03 -
2 cups shredded mozzarella cheese, divided
→ Spices and Aromatics
04 -
1/2 tablespoon garlic powder
05 -
1/2 tablespoon onion powder
06 -
1/4 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
2 cloves garlic, minced
→ Vegetables
09 -
1 green bell pepper, small diced
10 -
1 small sweet onion, small diced
→ Liquids and Grains
11 -
2 cups beef broth (low or no sodium preferred)
12 -
32 fluid ounce jar marinara sauce
13 -
1 cup long grain white rice
# Steps to Follow:
01 -
In a medium bowl, combine lean ground beef, freshly grated Parmesan, garlic powder, onion powder, kosher salt, and black pepper until evenly mixed.
02 -
Heat a large deep skillet over medium-high heat. Add the seasoned ground beef mixture, diced green bell pepper, and diced sweet onion. Cook, breaking up the meat, until beef is no longer pink. Drain excess grease.
03 -
Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 -
Pour in beef broth and marinara sauce; stir to combine and bring the mixture to a boil.
05 -
Stir in long grain white rice evenly into the boiling mixture.
06 -
Reduce heat to low; cover and simmer gently for 25 to 30 minutes, stirring every 10 minutes to prevent sticking. Rice is done when tender and most liquid has evaporated.
07 -
Remove from heat, add one cup shredded mozzarella cheese, and stir until melted throughout.
08 -
Sprinkle remaining mozzarella evenly on top, cover, and let it melt before serving.
# Extra Suggestions:
01 -
Use freshly grated Parmesan cheese for creamier texture and enhanced flavor.
02 -
Minute rice can replace long grain rice; reduce beef broth by 1 cup to adjust liquid.
03 -
Leftovers store well refrigerated for up to 3 days and freeze up to 3 months.