Pastelón de Plátano Maduro (Sweet Plantain & Picadillo Casserole)

En mi casa, el pastelón de plátano maduro is a “company’s coming” kind of dish—what shows up for Sunday lunch, birthdays, or when someone’s craving a taste of home. It has that very Dominican balance we love: sweet ripe plátanos layered with savory picadillo and plenty of melty cheese—like a Caribbean lasagna where the sweet plantain is the star. 

New to working with platains? Peek at How to Peel Plantains for quick, foolproof tips , and if you want to meal-prep the filling, my Beef Picadillo or Pork Picadillo are the perfect base to make ahead . We usually enjoy pastelón on its own (it’s a whole meal in every bite) or with a simple green salad. Try it with my Creamy Avocado Cilantro Dressing for a fresh, tangy finish.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Peel the ripe plantains and place them in a medium pot; cover with water and add 1 teaspoon (5 g) of the salt. Boil until very tender, 15–20 minutes depending on size. Drain well, then mash the plantains in a large bowl until smooth. Add the butter and mix until creamy; set aside.

Season the ground beef with the red onion, green bell pepper, garlic, oregano, the remaining 1 teaspoon (5 g) salt, and black pepper, tossing to coat. Warm the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up, until browned. Stir in the tomato sauce, olives, and water. Bring to a simmer and cook until most of the liquid evaporates and the beef is saucy but not wet, 8–10 minutes. Taste and adjust seasoning.

Lightly butter a 7×11-inch (about 18×28-cm) baking dish (or four small individual dishes). Spread half of the mashed plantains into an even layer. Top with all of the picadillo. Sprinkle half of the mozzarella and cheddar over the beef. Add the remaining plantain mash, smoothing the top, and finish with the remaining cheeses.

Bake, uncovered, until the cheese is fully melted and bubbling at the edges, about 15–20 minutes. Let the pastelón rest 10 minutes before slicing so the layers set and you get cleaner squares. Serve warm.

Serving Suggestions

Pastelón de plátano maduro is a full, satisfying meal all on its own. When I do add something, it’s usually a simple green salad—crisp lettuce, tomato, red onion, and ripe avocado—with a drizzle of my Creamy Avocado Cilantro Dressing. 

For a little zing, top each slice with Pickled Red Onions (Cebollas Encurtidas) or serve with a quick Avocado Salad on the side. If you’re hosting, a light Tomato & Cucumber Salad keeps things fresh without competing with the sweet-savory layers.

Storage Tips

Make ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake covered at 350°F (175°C) for 30 minutes, then uncover and bake 10–15 minutes until bubbly.

Leftovers: Refrigerate in an airtight container for 3–4 days. Reheat covered in a 325°F (165°C) oven or in the microwave in short bursts.

Freeze: Wrap the whole assembled (unbaked) casserole tightly and freeze up to 2 months. Thaw overnight in the fridge before baking as directed. Baked leftovers can also be frozen in portions; reheat wrapped until hot.

Recipe Tips

• Plantain 101: Choose very ripe plantains—mostly black skins mean deep sweetness and a softer mash. See How to Peel Plantains for step-by-step tips.
• Cheese swap: Use what you have—mozzarella melts beautifully; cheddar adds sharpness; a little gouda is lovely too.
• Protein options: Ground beef is classic, but pork, turkey, lamb, or plant-based crumbles work well (keep the same seasonings).
• Clean slices: That 10-minute rest after baking helps the pastelón hold its layers like a dream.

Sweet Plantains and Picadillo Casserole (Pastelón de Plátano Maduro)

Author: Vanessa

Sweet, mashed ripe plantains layered with savory, seasoned picadillo and melty cheese—an easy, crowd-pleasing Dominican casserole with the perfect sweet-savory bite.

4.91 from 11 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Dominican, Latin

Servings 6 porciones

Calories 573 kcal

Ingredients

  

1x2x3x

• ▢ 6 ripe plantains maduros
• ▢ 1 tablespoon 14 g unsalted butter
• ▢ 2 tablespoons 30 ml canola oil
• ▢ 1/4 cup 40 g red onion, chopped
• ▢ 1/4 cup 35 g green bell pepper, chopped
• ▢ 1 garlic clove 3 g, minced
• ▢ 1 teaspoon 1 g dried oregano
• ▢ 2 teaspoons 10 g salt, divided
• ▢ 1/2 teaspoon 1 g ground black pepper
• ▢ 1 pound 450 g ground beef
• ▢ 1/2 cup 120 ml tomato sauce
• ▢ 1 tablespoon 15 g roasted pepper–stuffed green olives, chopped
• ▢ 1 cup 240 ml water
• ▢ 1/2 cup 56 g mozzarella cheese, shredded
• ▢ 1 cup 113 g mild cheddar cheese, shredded
• ▢ Butter for greasing the baking dish

Instructions

 

• Boil and mash plantains: Preheat oven to 350°F (175°C). Peel plantains and boil in salted water with 1 teaspoon (5 g) salt until very tender, 15–20 minutes. Drain and mash until smooth. Mix in butter; set aside.
• Make the picadillo: While the plantains cook, season beef with onion, bell pepper, garlic, oregano, remaining 1 teaspoon (5 g) salt, and black pepper. Heat oil over medium-high; brown the beef, breaking it up. Stir in tomato sauce, olives, and water; simmer until most liquid evaporates and the mixture is saucy, 8–10 minutes.
• Assemble: Grease a 7×11-inch (about 18×28-cm) baking dish. Spread half the plantain mash in the bottom. Add all the beef. Sprinkle half the cheeses. Top with remaining plantain and the rest of the cheeses.
• Bake: Bake uncovered 15–20 minutes, until melted and bubbling. Rest 10 minutes before slicing. Serve warm.

Notes

• Assemble ahead and refrigerate; bake covered 30 minutes, then uncover 10–15 minutes.
• Swap in ground pork, turkey, lamb, or plant-based crumbles using the same seasoning mix.
• For neater slices, let the pastelón cool slightly before cutting.

Nutrition

Calories: 573kcalCarbohydrates: 61gProtein: 23gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 79mgSodium: 1147mgPotassium: 1196mgFiber: 4gSugar: 33gVitamin A: 2438IUVitamin C: 40mgCalcium: 258mgIron: 3mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordHow to make sweet plantain casserole, pastelon de platanos maduros recipe

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