Budget-Friendly Beef Noodle Casserole: The Easiest Cheeseburger Pasta Bake

Let me tell you about the Tuesday I made this budget-friendly beef noodle casserole. I came home from a day that had already taken more out of me than it gave back, and the last thing I wanted to do was stand at a stove and make a decision. Dinner was supposed to be the easy part. Instead I stood in front of the open pantry holding a box of cavatappi in one hand and absolutely no plan in the other, and I did the only thing a person can do at six o'clock when their brain is running on nothing: I browned some ground beef, I opened a jar of Alfredo, and I called it dinner. What came out of that 9x13 pan was the best accident of my cooking life. It tastes like a bacon cheeseburger fell into a bowl of pasta and got baked until it turned into something you would genuinely argue with a sibling over. It costs about three dollars a serving, it feeds six, it reheats like you made it twenty minutes ago instead of two days ago, and it is my entire strategy for the weeks when I am too tired to be clever but still want dinner to feel handled. The whole thing turns on the bake. Short pasta goes into the dish, gets buried under seasoned beef, jarred Alfredo, and most of the bacon, and then gets blanketed with sharp cheddar. Twenty minutes later the edges have gone slightly crisp while the center stays silky, and those melted cheddar pockets that form between the cavatappi ridges are the reason my husband ate a bowl standing at the counter and then texted me from work the next morning asking whether there were leftovers. There were not. There never are. If you want the long version, with every substitution, mistake, and money-saving swap I know, keep reading. If you just want to make it tonight, everything you need is in the recipe card at the bottom of this post. I hope it becomes the dinner that saves your Tuesday, too.

Why You'll Love This Cheeseburger Pasta Bake

It costs about $3.15 a serving. This is a cheap family dinner made from pantry-stable ingredients, and it is one of the best cost-per-serving ratios in my entire rotation.
Everything does the work in one pan. Pasta, beef, sauce, cheese, and bacon all go into a single baking dish, so the sink stays clean and the energy you spent is minimal.
It feeds six with real portions. I am not going to pretend a 9x13 yields twelve generous servings. Six honest ones, plus a decent lunch the next day if you are lucky.
Cheeseburger flavor, no grill required. Seasoned ground beef plus crumbled bacon is doing the same job a griddle and a cast iron would do, only faster and without the smoke.
It freezes beautifully. This is a freezer-friendly casserole that reheats from frozen in under an hour, which makes it genuinely useful for a busy month.
It is almost impossible to ruin. The sauce and the cheese make this a very forgiving easy weeknight casserole. If you overcook the pasta by two minutes, nobody will know but you.

Why This Budget-Friendly Beef Noodle Casserole Works Every Time

The reason this recipe works is that every single component is doing a job, and none of them are fighting each other. Start with the pasta. Cavatappi is a short, ridged, corkscrew shape, and those ridges are not decorative. They catch the Alfredo and the beef juices, which means every forkful carries sauce instead of arriving dry. It is also sturdy enough to hold up to a twenty-five minute bake without turning to paste, which is exactly what a long flat spaghetti shape tends to do in a dish like this. Next, the beef. Ground beef goes in over medium-high heat and gets broken up and actually browned, not just cooked until it turns gray. That browning step is the entire difference between a ground beef and pasta casserole that tastes homemade and one that tastes like a shortcut. Browning means Maillard reaction, which means a deeper, savory, almost nutty base that the jarred Alfredo can sit on top of without being the only flavor in the room. Draining the grease matters just as much, because excess fat pools at the bottom of the dish and turns the sauce greasy instead of glossy. Then there is the layering. Most of the bacon goes into the pasta mixture so it seasons the sauce from the inside, and the reserved handful goes on top so you get crisp-edged bits in every square. The cheddar goes on last and uncovered, which forces it to melt, bubble, and brown slightly rather than just melting into a flat sheet. Where cheese meets hot pasta ridges, you get those stretchy golden pockets I mentioned, and those pockets are the whole point of the dish. Finally, the twenty-five minute bake. Pasta casserole works in two phases. Early on, the dish is mostly liquid, and the heat is gently setting the sauce and steaming the pasta through. Toward the end, the surface dries out enough that the top can brown and the edges can get that slight crispness. Pull it too early and you have a beautiful, saucy, under-baked puddle. Push it too long and the sauce tightens past creamy. Twenty to twenty-five minutes at 375°F is the window where both things are true at once. And the last honest part: the reason people make this over and over is that it is emotionally generous. It is a warm, cheesy, meaty meal that costs almost nothing and takes about fifty minutes including cleanup. For a family trying to keep a grocery bill reasonable, that combination is genuinely rare, and I think it is why this recipe has become a staple in our house.

Ingredient Breakdown

This ingredient list is short on purpose, and every line below is a real line item with a real number attached. Prices are typical US grocery range prices for a 2026 budget shop, and they will vary by store and by sale cycle, but the total gives you a fair expectation for planning a cheap family dinner.

1 box (about 16 oz) cavatappi pasta — about $1.79. This is the single most important choice in the recipe. Short, ridged, sturdy. If cavatappi is out of stock, rotini, penne, rigatoni, or even elbow macaroni all work well.
1 lb ground beef — about $5.99. This is the biggest line item, which is exactly why ground beef is the right protein for a budget beef noodle casserole. Eighty-twenty is the sweet spot for flavor and cost. Ninety-ten is leaner, ninety-three is noticeably drier.
1 (15 oz) jar Alfredo sauce — about $3.69. Using a jar instead of making a homemade sauce is where the cost savings really live, and paired with sharp cheddar it genuinely works. Pick a simple one, not a garlic-herb one, so your garlic powder still registers.
6 to 8 slices bacon, cooked and crumbled — about $2.59. Buy the thick-cut and the cheap brand, because bacon is bacon. Thick-cut holds its texture through the bake instead of vanishing.
2 cups (about 8 oz) sharp cheddar, shredded — about $4.45. Shred it yourself from a block and you save roughly a dollar compared to the pre-shredded bag, and the melt is noticeably better because pre-shredded cheese is anti-caked.
1 tablespoon olive oil or butter for the dish — about $0.20.
Kosher salt, black pepper, garlic powder, onion powder — about $0.19 from the spice shelf you already own. These are what separate a canned-tasting bake from a homemade one, and they cost pennies.

That lands you at roughly $18.90 total, which across six generous servings is about $3.15 a serving. For comparison, a takeout meat-and-cheese pasta dish plus a drink is routinely nine to twelve dollars a head, so this is the move.

Kitchen Equipment

You do not need anything unusual. This is a deliberately low-friction recipe.

A large 12-inch skillet for browning the beef. A nonstick or a well-seasoned cast iron both work. If you only own one pan, this is the pan.
A 9x13-inch glass or metal baking dish. Glass browns the edges slightly better, but metal is more forgiving about thermal shock. Do not use a deep casserole dish, the sauce needs that shallow depth to set.
A large mixing bowl, or just reuse the drained pot the pasta came out of if you are short on dishes.
A colander for the pasta, and a slotted spoon if you are draining meat from the skillet.
A box grater for the cheddar, and a cutting board and knife for the bacon.
An oven mitt that you trust, because that dish comes out of a 375°F oven heavier than it looks.

Step-by-Step Instructions

Step 1: Cook the pasta one minute shy of al dente. Bring a large pot of salted water to a boil, add the cavatappi, and cook it one to two minutes short of the package time. You are looking for pasta that is tender in the center with a faint bite still in it. It softens for another twenty-five minutes in the oven, and if you cook it fully now, you will get mush. Drain well and set aside. Do not rinse it; you want the starch clinging to the surface to help the sauce grip. Step 2: Brown the ground beef properly. Heat the skillet over medium-high heat, add a tablespoon of oil or butter, then add the beef in a single layer. Let it sit untouched for about a minute to develop crust, then break it up with a wooden spoon and continue cooking until deeply browned with a few darker bits, roughly six to eight minutes. Season with salt, pepper, and the garlic powder and onion powder now, while the beef is still hot, so the seasoning actually sticks. Drain off all but about a tablespoon of grease. Step 3: Cook the bacon while the beef drains. If you did not cook it in advance, render six to eight slices in a separate skillet until crisp, roughly six minutes. Crumble them into rough pieces with your hands. Leave a little rendered fat in the pan, then pour it off too, because bacon grease and beef grease together in the sauce makes it heavy rather than rich. Step 4: Heat the oven to 375°F. Do this now, not later, so the dish is ready to go in the moment you finish mixing. A cold oven is the most common reason the bake takes twenty minutes longer than the recipe says. Step 5: Build the mixture. Add the drained pasta to the browned beef, pour in the entire jar of Alfredo, and add about three quarters of the crumbled bacon. Toss with a large spoon or your hands until every piece is coated and the mixture looks evenly creamy. Taste and adjust salt here, because the sauce is salted and the oven will not fix an underseasoned dish. Step 6: Assemble the dish. Grease a 9x13 baking dish with butter or a light coat of oil. Add the pasta mixture and spread it out into an even, flat layer with the back of your spoon. Flat matters, because a mounded center stays wet while the edges overcook. Step 7: Top and bake. Scatter all the sharp cheddar evenly over the surface, then sprinkle the reserved bacon crumbles on top. Bake at 375°F for twenty to twenty-five minutes, until the cheese is fully melted, the edges are bubbling, and you can see a few golden spots forming on the top. If you want crisper edges, give it the full twenty-five and set the dish on the upper-middle rack for the last five minutes. Step 8: Rest, then serve. Pull it out and let it stand for five to ten minutes. This is not a formal rule, it just means the sauce stops being runny enough to flood your plate. Then dig in with a big spoon, straight from the pan, the way it was meant to be eaten.

Expert Tips

Season in layers, not at the end. Salt the beef as it browns, taste the pasta mixture before it goes in the dish, then taste again after the bake. A budget-friendly beef noodle casserole gets its depth from three checks, not one.
Drain the grease. All of it. This is the number one cause of a greasy casserole. Leave a tablespoon in the beef pan for flavor, then drain the rest, and pour off the bacon fat too.
Shred your own cheddar. Pre-shredded cheese contains anti-caking agents that keep it from melting smoothly. A box grater costs less over time and makes a visible difference in the golden pockets.
Undercook the pasta on purpose. One minute shy of al dente is the whole game. Pasta that is already tender will dissolve by the end of the bake.
Use sharp cheddar, not mild. Mild melts smoother but has almost no flavor to survive twenty-five minutes of heat. Sharp gives you the salt and tang that makes this taste like a cheeseburger instead of mac and cheese.
Add a pinch of red pepper flake with the garlic powder. It does not make it spicy, it just makes the cheese and beef taste more like themselves.
Rest it longer than you think. Ten minutes in the pan is the difference between a cohesive casserole and a puddle of pasta in sauce.
For crisper top, broil for two minutes. Watch it the entire time. The gap between golden and burned is about ninety seconds.

Common Mistakes to Avoid

Overcooking the pasta in the pot. This is the mistake that ruins the dish most often. The pasta finishes cooking in the oven, so take it out early.
Not draining the beef grease. The sauce turns slick and the bottom of the dish gets greasy. Drain to about a tablespoon.
Skipping the preheat. A casserole going into a cold oven takes longer, dries the top, and leaves the center cool.
Mounding the mixture in the dish. Level it out. An uneven surface means one part overcooked and one part undercooked in the same square inch of pan.
Using a deep dish instead of 9x13. A deeper dish means more liquid and a longer bake, which is how you end up with cold spots in the middle.
Adding the bacon fat to the sauce. Bacon belongs in the mix as a solid, not as a puddle of grease at the bottom.
Pulling it out too early. If the edges are not bubbling when you check it, it needs another five minutes. A bubbling edge is your doneness signal.
Baking uncovered and forgetting the color. Do not cover it with foil. Condensation under foil is why some pasta casseroles come out pale and soft on top.

Ingredient Substitutions

Pasta: Rotini, penne, rigatoni, shells, or elbow macaroni all work. Stay away from long strands like spaghetti or linguine, which go soft and strange in a bake. For the best result, pick a shape with ridges or hollows. Short pasta is the answer to what pasta is best for a casserole: something that traps sauce in its own structure.
Gluten-free pasta: You can use a gluten-free short pasta here, and it bakes fine, but the recipe is not gluten-free as written. Most jarred Alfredo sauces contain wheat flour or a wheat-based thickener, so check the label before you serve this to anyone avoiding gluten. If you find a verified gluten-free Alfredo, then the whole dish becomes gluten-free, and the cheese and bacon are naturally fine.
Ground beef: Ground turkey works and cuts the cost further, but it is leaner, so add a tablespoon of olive oil to the skillet and do not cook it past well-done, or it dries out. Ground chicken is the same deal. A turkey and beef blend keeps the flavor and lowers the price.
Alfredo sauce: Any creamy white sauce works, and honestly a jar of cheese sauce or a jar of cream sauce mixed with a little milk will land in the same place. Plain Alfredo lets your garlic powder and pepper come forward, which is why I prefer it.
Cheese: Sharp cheddar is the best choice, but sharp cheddar with a little Monterey Jack gives you a longer, stretchier melt. Parmesan adds savory depth if you want to use a blend.
Bacon: Thick-cut bacon is ideal. Turkey bacon works if you are avoiding pork, and because it is leaner it crisps faster, so pull it early. Breakfast sausage is a fine substitute if you like the seasoning.

Variations

Taco Pasta Bake: Swap the Alfredo for mild enchilada sauce or thick salsa, add a cup of frozen corn, and top with a blend of cheddar and Monterey Jack. Season the beef with cumin, chili powder, and a pinch of smoked paprika instead of garlic powder. This is the version my teenagers request most often.
Casserole with Hot Dog Base: Use a pound of sliced hot dogs instead of ground beef, still crumble the bacon on top, and add a little extra sharp cheddar. It is a different dish but the same cost-per-serving math.
Big Mac Flavor: Add a tablespoon of yellow mustard and a small splash of pickle brine to the beef as it browns, then finish with a thin drizzle of ketchup-style sauce and a sprinkle of shredded lettuce after the bake. Not traditional, and extremely popular here.
Jalapeño Version: Fold a drained can of diced green chiles or a few slices of pickled jalapeño into the pasta mixture. The heat is mild and it sharpens the cheddar.
Crispy Top Version: Before baking, mix half a cup of crushed potato chips with a tablespoon of melted butter and scatter it over the cheese. Bake at 400°F instead of 375°F, and reduce the time by five minutes. Kids will lose their minds.
Breakfast Version: Leave out the beef, add cooked breakfast sausage, and top with a scrambled egg mixture poured over the top before baking. Do not skip the bacon here.

Make It Healthier

These are real adjustments, and I want to be straight with you about what they do and do not do. This is a rich, cheesy, beefy casserole. No version of it is a light dish, and I am not going to pretend otherwise. What I can do is make it a little lighter without ruining the reason you make it.

Use 90/10 ground beef instead of 80/20. You lose a little richness but cut a meaningful amount of fat, and the bacon is still there to carry the flavor. Do not go past 90/10; 93/10 turns dry and crumbly.
Reduce the cheese to 1.5 cups and lean on the Alfredo for creaminess. Save the last half cup for a sprinkle right before serving if you miss the pull.
Add vegetables. Two cups of frozen broccoli or spinach, thawed and squeezed dry, folded into the mixture with the pasta. It dilutes the density without adding any real work.
Use whole wheat pasta. More fiber, same texture in a bake. This is the one swap that costs nothing extra.
Use turkey bacon and skim the rendered fat carefully.
Watch the portions, not the recipe. This is a nine hundred-calorie-plus dish as written. Serving yourself two-thirds of a serving and calling it a small portion is worth more than any swap in this list, and I would rather say that plainly than dress it up.

Meal Prep Tips

This is a recipe that genuinely rewards planning, which is why it has become a staple in our house on heavy weeks.

Prep components ahead. Cook the bacon, crumble it, and keep it in an airtight container in the fridge. Browning the beef a day ahead is fine too; reheat it in the skillet with a splash of water so it does not seize.
Assemble unbaked. Put the finished mixture in the dish without the cheese, cover it, and refrigerate for up to two days. Add the cheese and bake from cold, adding five to eight extra minutes to the bake time. This is the best lazy-night dinner you can stockpile.
Bake two, eat one. Bake the dish, then divide the unbaked portion into a second dish you keep for later in the week. Double the recipe and you are suddenly very well organized.
Pack lunch portions. Scoop into individual containers rather than cutting from the pan later. The top layer stays intact, which means the reheated portion actually tastes like it has a top on it.
Freeze the unbaked version without cheese. More on that below.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days, and get them in there within two hours of baking. This is a rich dish with dairy and ground beef, so the four-day mark is a real limit, not a suggestion. It will keep three days without any issue at all. Let it cool uncovered on the counter for about twenty minutes before you seal it, so condensation does not make the top soggy in the container. Reheated in the oven, the cheese re-crisps properly; re-heated in the microwave, it goes soft, which is fine, just know what you are getting. If you have a lot of leftovers, cut them into squares rather than scooping them loose, because the squares hold together and reheat more evenly.

Freezing

This freezes well, and it is a genuinely useful freezer-friendly casserole to keep on hand. The best approach is to freeze it unbaked, without the cheese on top. Assemble the pasta and beef and sauce in a freezer-safe dish or a zip-top bag, press out the air, and freeze flat for up to three months. When you are ready, thaw it in the refrigerator overnight, spread it into a greased 9x13, top with fresh cheddar and bacon, and bake at 375°F for twenty-five to thirty minutes, since it starts cold. Freezing a baked portion also works fine for up to two months, though the top crust softens and the bacon loses a little crunch. If that matters to you, freeze the unbaked version and add crisp bacon fresh. To thaw quickly, put the frozen block in a bowl of cool water for thirty to forty minutes, then assemble and bake. Do not thaw in the microwave; the edges turn to porridge before the center softens.

Reheating

Oven is the right answer for this one. Set it to 350°F, put a loose piece of foil over the top, and heat for fifteen to twenty minutes until the center is hot all the way through, then pull the foil off and give it five more minutes so the cheese re-crisps. If you are reheating a single portion, a toaster oven at 350°F for ten to twelve minutes does an even better job than a microwave. For a microwave, cover loosely with a paper towel, heat at half power in ninety-second intervals, stir between rounds, and let it sit two minutes before you eat. It will be creamy and soft rather than crisp, which is honestly fine on a Tuesday. Reheated leftovers are also excellent as the base for a loaded baked potato, so a leftover portion into a split baked potato with a little extra cheese is a genuinely good idea.

What to Serve With It

Because the dish is rich and cheesy, what you put next to it should be either sharp and fresh or cool and crisp. Anything heavy doubles down and turns the plate into a nap.

A simple green salad with cucumber, tomato, red onion, and a sharp vinaigrette. This is the most reliable pairing in the list.
Roasted broccoli or green beans with lemon and garlic, or a quick skillet green beans with a squeeze of lemon and a pinch of red pepper.
Garlic bread, if you want to lean fully into the comfort-food version. Nobody will complain. Nobody ever has.
A quick slaw with cabbage, apple, and a creamy or vinegar-based dressing, to cut the richness with crunch.
Pickles, pickled onions, or a small bowl of banana peppers on the table. Acid on the plate makes a rich dish taste lighter, and this costs about two dollars.
A side of applesauce for the kids, which sounds odd and works better than it has any right to.

Beverage Pairings

The rule here is simple: cold, slightly bitter, and not too sweet. A sweet drink next to this is too much, and anything warm makes the cheese feel heavier.

Cold lager or pilsner for the adults, which is what this dish was built for. The bitterness cuts the fat and the carbonation scrubs the palate between bites.
Amber or dark ale if you want more malt, which pairs nicely with the browned beef and the cheddar.
Sweet tea over ice, very southern, very right with a beef casserole.
Lemonade with a mint sprig, or sparkling water with a squeeze of lemon, for the people who are not drinking beer.
A dry red wine works better than most people expect. A light-bodied Pinot Noir or a Chilled Gamay both cut through the cream without getting lost. Skip the heavy oaked reds; they are too much for a dish this rich.
Coffee or cold brew after dinner, because this is a comfort-food recipe that tends to be followed by dessert.

FAQ

How much does this budget-friendly beef noodle casserole cost to make? About $18.90 in total at typical budget grocery prices, which works out to roughly $3.15 a serving across six generous servings. The ground beef and the cheddar are the two biggest line items, and both are easy to trim: buy a block of cheddar and shred it yourself to save about a dollar, and buy 90/10 beef if you want to drop another dollar. A jar of store-brand Alfredo is usually fifty cents to a dollar cheaper than the name brand and nobody in your family will know. What kind of pasta is best for a casserole like this? Short pasta, every time. Cavatappi is the ideal shape because the corkscrew ridges catch the sauce and the beef juices, and the shape stays firm through a long bake. Rotini, penne, rigatoni, and elbow macaroni are all excellent stand-ins. What to avoid is long pasta like spaghetti, linguine, or fettuccine, which turns soft and slightly odd in a baked dish because the strands lie flat and steam unevenly. Is this cheeseburger pasta bake gluten-free? No, not as written. The pasta is a wheat cavatappi, and most jarred Alfredo sauces contain wheat flour or a wheat-based thickener. You can make a gluten-free version with a gluten-free short pasta and a certified gluten-free Alfredo sauce; the beef, bacon, and cheese are already fine. If you are cooking for someone with a celiac diagnosis, read the Alfredo label carefully, because that jar is the piece people most often miss. Can I make this casserole ahead of time? Yes, and it is one of the reasons I make it so often. Assemble everything except the cheese, cover, and refrigerate for up to two days. When you are ready to bake, scatter the cheese on cold and add five to eight extra minutes, since a cold dish takes longer to heat through. You can also bake it fully, refrigerate, and reheat, but a freshly baked top is a better reason to look forward to dinner. How long do you bake a pasta casserole at 375°F? Twenty to twenty-five minutes in a 9x13 dish, which is the sweet spot where the edges are bubbling and browning while the center stays creamy. Under twenty minutes and the sauce is still loose; past about thirty and it tightens into something closer to a noodle casserole than a creamy one. If you baked it unbaked from cold, give it twenty-five to thirty minutes instead. Can I use ground turkey instead of ground beef in this recipe? You can, and it lowers the cost a little. Turkey is much leaner, so add a tablespoon of olive oil to the skillet and stop cooking as soon as it is browned and no longer pink, or it will dry out in the bake. The flavor shifts a little lighter, which is why the bacon on top matters more in that version rather than less. Do not try to use ground chicken without expecting the same dryness. How many servings does a 9x13 casserole like this make? Six generous servings, and I want to be honest about that number. You will see recipes claiming eight or twelve, and those are serving thin, dry portions. At six servings each person gets a full square of dish, and you will still have a couple of small leftovers for lunch. If you are feeding eight people, make the recipe and a side salad rather than stretching it thinner. Why does my casserole look greasy after baking? Almost always too much rendered fat in the pan. Ground beef releases a lot, and if you pour it straight into the dish, the fat pools at the bottom and the sauce goes slick instead of creamy. Drain the beef down to about a tablespoon, and pour off the bacon fat as well. Browning the beef fully rather than just until it turns gray also cuts the grease, because rendered fat and seared flavor are not the same thing.

Nutrition Information

The figures below are estimated per serving and are calculated as roughly one-sixth of the finished dish, using typical values for 80/20 ground beef, a standard jarred Alfredo sauce, and 8 ounces of sharp cheddar. They are estimates, not laboratory values, so treat them as a reasonable guide rather than a precise record. Per serving, approximately 780 calories, 46 g protein, 55 g carbohydrate, 38 g fat, 12 g saturated fat, 2 g fiber, 3 g sugar, and 980 mg sodium. Servings per 9x13 dish: 6. I want to be straight about the character of this meal. It is a rich, calorie-dense comfort dish and it is not trying to be anything else. It also delivers real protein and real calcium from a full pound of beef and a full eight ounces of cheese, and at about three dollars a serving it is a genuinely good value for what it does. If you need to lighten it for a specific dietary goal, the Make It Healthier section has honest swaps, and the portion guidance there matters more than any of them.

Final Thoughts

There is a reason I keep this one in rotation, and it is not that it is impressive. It is that on a bad Tuesday, when the day has already taken everything, this recipe asked almost nothing of me and gave back a dish that three people around my table talked about for two days. That is the actual promise of budget cooking, and it has nothing to do with impressing anyone. The food tastes like a cheeseburger, a bowl of creamy pasta, and a Saturday afternoon, all in a pan I already own, for about the price of a single takeout meal. So here is what I want to know from you. When you make it, do you go heavy on the bacon and crumble every last slice on top, or do you hold some back so the kids do not pick them all off first? I have never once won that battle in this house, so I am openly curious how it goes in yours. And if you have made your own version of this, I would love to read what you swapped. Drop a note in the comments, and if this was useful, hold on to it, because it is going to happen again by about Thursday.

Budget Dinner · Easy Weeknight · Comfort Food