High Protein Italian Beef Pasta Bake (Print Version)

Heaty beef and pasta bake with vegetables, mozzarella, and Parmesan cheese

# Ingredient List:

→ Pasta

01 - 10.5 oz whole wheat penne or rotini pasta

→ Beef & Vegetables

02 - 1 lb extra-lean ground beef
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 3.5 oz mushrooms, sliced
07 - 3.5 oz baby spinach

→ Sauce

08 - 24 fl oz canned crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 0.5 teaspoon chili flakes, optional
13 - Salt and freshly ground black pepper to taste

→ Cheese & Toppings

14 - 5 oz part-skim mozzarella cheese, shredded
15 - 1 oz grated Parmesan cheese
16 - 1 oz turkey pepperoni slices, optional
17 - Fresh basil for garnish, optional

# How to Make:

01 - Preheat oven to 400°F.
02 - Cook pasta in a large pot of boiling salted water until al dente. Drain and set aside.
03 - In a large nonstick skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
04 - Add onion, garlic, bell pepper, and mushrooms to the skillet. Sauté for 5 to 7 minutes until softened.
05 - Stir in spinach and cook until wilted, about 1 minute.
06 - Add crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Simmer for 5 minutes, allowing flavors to meld.
07 - Combine the cooked pasta with the beef and vegetable sauce mixture.
08 - Transfer the mixture to a lightly greased 9x13 inch baking dish.
09 - Sprinkle mozzarella and Parmesan evenly over the top. Arrange turkey pepperoni slices if using.
10 - Bake for 20 minutes, until cheese is melted and bubbly.
11 - Garnish with fresh basil before serving, if desired.

# Expert Advice:

01 -
  • It tastes like pizza night without the guilt—the beef, tomato, cheese combination hits that comfort food spot while keeping protein high and calories honest.
  • One baking dish means less cleanup—everything comes together in one place, which matters more than recipe writers admit.
  • Meal prep heaven—this holds beautifully in the fridge for four days, and reheats without drying out.
02 -
  • Don't skip draining the pasta water—even a little water left behind will make the baked dish watery and separate as it cools, destroying the texture you worked for.
  • The oven temperature matters more than you think—at 200°C the cheese melts and the edges caramelize slightly, but at higher temps it can brown too fast while the pasta stays cold underneath.
03 -
  • Brown the beef properly before adding anything else—this develops flavor through the Maillard reaction, and it's what separates a good bake from one that tastes like ground meat in tomato sauce.
  • Taste the sauce before assembling—add salt gradually because the cheese and pepperoni will add saltiness too, and it's easier to add than remove.
Go Back