Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Sour Cream Pasta Noodle Bake

Pin RecipeReview Recipe
overhead shot of a dish of pasta garnished with green onions
Rich and creamy, this sour cream noodle bake is loaded with the comforting flavors of tender noodles, savory beef and plenty of cheese.
Jump to Recipe
Table of Contents
  1. INGREDIENTS FOR SOUR CREAM NOODLE CASSEROLE
  2. SUBSTITUTIONS FOR SOUR CREAM PASTA
  3. HOW TO MAKE SOUR CREAM NOODLE BAKE
  4. HOW TO SERVE SOUR CREAM CASSEROLE
  5. HOW TO STORE SOUR CREAM NOODLES
  6. NOODLE BAKE FAQs
  7. YOU WILL LOVE SOUR CREAM PASTA
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE
  10. Trending Recipes

This rich and creamy sour cream noodle bake is pure comfort food. It can’t get any better than seasoned ground beef, tender noodles and a cheesy sauce combined together and baked, perfect to fill you up on a chilly day.

close of shot of a dish of pasta garnished with green onions being picked up with a large wooden spoon

INGREDIENTS FOR SOUR CREAM NOODLE CASSEROLE

Sour Cream Noodle Bake raw ingredients that are labeled

You’ll need:

  • 8 ounces wide egg noodles, cooked and drained (about ½ of a standard box/bag)
  • 1 pound ground beef
  • ½ large yellow onion, diced (about 1 cup)
  • 3-4 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • 8 ounces sour cream
  • 8 ounces ricotta or small curd cottage cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup chives or diced green onions
  • 16 ounces mozzarella cheese, grated

SUBSTITUTIONS FOR SOUR CREAM PASTA

MEAT: I like to use lean ground beef in this easy dinner recipe. You can even substitute ground turkey if you prefer. If there is a lot of grease in the pan after browning the meat, drain it before adding the marinara sauce.

CHEESE: Ricotta or cottage cheese can be used in this great recipe. The combination of sour cream and ricotta makes a delicious creamy sauce.

NOODLES: You can substitute other types of noodles. Rotini or campanelle would be great substitutions in this sour cream casserole recipe.

MOZZARELLA: Some people like to use grated cheddar cheese. This would also taste good, but would taste less like a traditional Italian dish.

VEGGIES: If you’d like to add green pepper or mushrooms into your recipe to sneak in some extra veggies, you can. Sauté them along with the onions to soften them up before adding them to the casserole.

SPICE: Give your dish a kick with a pinch of red pepper flakes added to the ground beef or cheese mixture along with the other seasonings.

Can I use different meat in this recipe?

You could use ground chicken, turkey, pork or Italian sausage in place of the ground beef in this recipe.

Can I use a different type of noodles in this recipe?

Any short, bite-sized noodles would work well in this recipe. Try rotini, penne, or farfalle for great options.

HOW TO MAKE SOUR CREAM NOODLE BAKE

STEP ONE: Preheat the oven to 350°F. 

STEP TWO: Cook noodles in a large pot of salted water to al dente according to the package directions. Drain pasta. 

PRO TIP:

To test for al dente, take a bite into the pasta, and if your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

STEP THREE: In a large skillet, brown beef, diced onions, and garlic. Cook over medium-high heat until the meat is no longer pink and the onions are tender.

ground beef, onion, and garlic cooked on a skillet

PRO TIP:

When browning the meat, break apart larger chunks with a spatula. A wooden spatula works great. 

STEP FOUR: Add the marinara sauce to the meat mixture and simmer for 5 minutes.

STEP FIVE: In a medium bowl, stir together the sour cream, ricotta, onion powder, garlic powder, and chives. Mix until combined.

sour cream, ricotta, chives, and seasonings combined in a bowl

STEP SIX: Toss together the cooked noodles and sour cream mixture.

STEP SEVEN: In a 9×13-inch glass baking dish, layer half of the noodle mixture, half of the meat sauce, and half of the cheese. Repeat with a second layer.

noodle mixture, meat, and cheese layered in a baking dish

STEP EIGHT: Bake for 20 to 25 minutes, or until the cheese is melted and beginning to brown.

pasta after being baked in a baking dish

OUR RECIPE DEVELOPER SAYS

This dish could be assembled ahead of time. Store the prepared dish covered in the fridge and pop it in the oven when you are ready to bake it.

STEP NINE: Remove from the oven and serve immediately.

HOW TO SERVE SOUR CREAM CASSEROLE

This easy weeknight meal is one that the whole family will ask for again and again. , Garnish it with a sprinkle of chives or parsley and parmesan cheese.

Add a slice of garlic bread or cheesy pull-apart bread and a green side salad or Caesar salad and you will have a hearty dinner to add to your meal rotation.

Casseroles are always a winner, especially on busy nights. Check out our hamburger casserole and Mexican casserole for more great meal ideas.

HOW TO STORE SOUR CREAM NOODLES

IN THE FRIDGE: Refrigerate this baked noodle dish for up to 3 days either covered in the baking dish or in an airtight container. 

IN THE FREEZER: You can also freeze this casserole for up to three months in an airtight container.

close of shot of a dish of pasta garnished with green onions on a plate

NOODLE BAKE FAQs

Could I make this dish vegetarian?

If you’d like to turn this into a vegetarian meal, you could substitute black beans for ground beef.

Can I prepare this casserole ahead of time?

This beefy sour cream noodle bake can be prepared ahead of time and stored in the fridge covered in aluminum foil until you are ready to bake it.

YOU WILL LOVE SOUR CREAM PASTA

This dish tastes much like a traditional lasagna, but with the wide egg noodles in place of lasagna noodles. It’s the ultimate in good old-fashioned comfort food that is always a welcome choice when you are looking for a cozy meal.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
overhead shot of a dish of pasta garnished with green onions

Sour Cream Noodle Bake

5 from 5 votes
Rich and creamy, this sour cream noodle bake is loaded with the comforting flavors of tender noodles, savory beef and plenty of cheese.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

  • 8 ounces wide egg noodles, cooked and drained (about ½ of a standard box/bag)
  • 1 pound ground beef
  • ½ large yellow onion, diced (about 1 cup)
  • 3 to 4 cloves garlic, minced
  • 24 ounces marinara sauce
  • 8 ounces sour cream
  • 8 ounces ricotta cheese, or small curd cottage cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup chives, or diced green onions
  • 16 ounces mozzarella cheese, grated

Instructions
 

  • Preheat the oven to 350°F.
  • Cook pasta in a large pot of salted, boiling water to al dente according to package instructions. Drain pasta.
  • In a large skillet, brown ground beef, diced onions, and garlic. Cook over medium-high heat until the meat is no longer pink and the onions are tender.
  • Add the jar of marinara sauce to the meat mixture and simmer for 5 minutes.
  • In a medium mixing bowl, stir together the sour cream, ricotta, onion powder, garlic powder, and chives. Mix until combined.
  • Toss together the noodles and sour cream mixture.
  • In a 9×13 glass baking dish, layer half of the noodle mixture, half of the meat mixture, and half of the cheese. Repeat with a second layer.
  • Bake for 20 to 25 minutes, or until the cheese is melted and beginning to brown.
  • Remove from the oven and serve immediately, garnished with a sprinkle of chives or parsley.

Notes

  • This dish could be assembled ahead of time. Store the prepared dish covered in the fridge and pop it in the oven when you are ready to bake it.
  • To test for al dente, take a bite into the pasta, and if your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
  • When browning the meat, break apart larger chunks with a spatula. A wooden spatula works great.

Nutrition

Calories: 532kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 972mg | Potassium: 643mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1017IU | Vitamin C: 8mg | Calcium: 379mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

    • Layne Kangas says

      Hi, Erin – this bake can be prepared ahead of time and stored in the fridge covered in aluminum foil until you are ready to bake it or frozen up to three months. Enjoy!

  1. Kim says

    5 stars
    I made this tonight for dinner, and my family said “it’s a keeper!” I used ground chicken instead of beef, I added a bell pepper that was sitting in the fridge and needed to be cooked, and I found some sliced Bel Gioso mozzarella at the store so I used that on top. It turned out great! I frequently decide after making a recipe the first time that it needs several changes, but I think the only thing I could have changed was to broil it for a couple of minutes at the end, but it smelled great and I was hungry!