Cheeseburger Pasta Bake



  • 6 slices thick-cut bacon (optional)
  • 1 tablespoon olive oil (only to use if bacon is not used)
  • 1 small onion, chopped plus more for garnishing, if desired
  • 2 cloves garlic, minced
  • 1 pound lean ground beef
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons ground dry mustard
  • 1/8 teaspoon ground black pepper plus more to taste
  • 1/2 teaspoon salt plus more to taste
  • 1 (25-ounces) jar of Prego®+ Hidden with Super Veggies – Flavored with Meat
  • 3 cups dried, uncooked elbow macaroni pasta
  • 2 cups water
  • 8 ounces cheddar cheese, shredded
  • Chopped parsley (optional)


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In an oven safe skillet, cook the bacon (if using) over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel lined plate. Crumble the bacon.
  3. Pour out most of the rendered bacon fat, leaving some in the pan (about a tablespoon) to saute the veggies and brown the ground beef.
  4. If not using bacon, heat the olive oil in an oven safe skillet over medium heat. Saute the onions for about 3-4 minutes. Add the garlic and cook stirring constantly for about a minute.
  5. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon for about 4 to 5 minutes or until cooked through and no longer pink.
  6. Stir in the Worcestershire sauce, ground mustard, salt and ground pepper. Next, add the Prego®+ Hidden with Super Veggies – Flavored with Meat and mix to combine.
  7. Add the elbow macaroni pasta and 2 cups of water. Stir well to combine. Bring the mixture to a boil and immediately remove from the heat.
  8. Cover the skillet with a lid or aluminum foil and bake for 20 minutes.
  9. Remove the skillet from the oven, remove lid or foil and stir well. Top the pasta with cheese and bacon (if using). Bake uncovered for about 5 minutes or until the cheese is melted. Serve, garnished with chopped onions and chopped parsley (optional).