Save I stumbled onto this recipe during one of those chaotic Tuesday evenings when everything in the fridge needed to disappear, and I ended up with something the whole family actually requested again. The kitchen smelled like an Italian pizzeria met a protein shake, and my husband took one bite before asking if this could become a weekly regular instead of just a clean-out-the-fridge experiment.
Last winter I made three batches of this in one Sunday afternoon, stacking them in the freezer like precious treasure. When my sister came over unexpectedly with her kids, I just popped one in the oven, and within 30 minutes we had dinner ready without anyone suspecting Id meal prepped anything in advance. The kids went back for seconds, which is basically the highest rating a pasta dish can get.
Ingredients
- 300 g (10.5 oz) whole wheat penne or rotini: The nutty flavor holds up beautifully against the hearty beef sauce, and the extra fiber keeps this from being just another carb-heavy pasta dish
- 450 g (1 lb) extra-lean ground beef: I used to use regular ground beef until I realized how much fat was pooling in the pan, and the extra-lean version still delivers incredible flavor
- 1 medium onion, diced: Yellow onions become perfectly sweet and soft when they cook down with the beef, adding depth that you would miss if you skipped it
- 2 cloves garlic, minced: Fresh garlic makes such a difference here, and I learned the hard way that garlic powder is absolutely not a substitute worth making
- 1 red bell pepper, diced: These little pockets of sweetness peek through every few bites and remind you there are actual vegetables hiding in here
- 100 g (3.5 oz) mushrooms, sliced: They shrink down and become almost meaty in texture, absorbing all that tomato and beef flavor like little sponges
- 100 g (3.5 oz) baby spinach: Wilts down to practically nothing but adds such a gorgeous color and makes me feel like Ive tricked everyone into eating something healthy
- 700 ml (24 oz) canned crushed tomatoes: I grab the plain kind without added herbs or sugar so I can control exactly what flavors go into my sauce
- 2 tbsp tomato paste: This concentrates everything and gives the sauce that rich, slow-cooked depth even though we are actually rushing through this
- 1 tsp dried oregano: Dried herbs actually work better here since they will bake in the oven, holding onto their flavor through the cooking time
- 1 tsp dried basil: The combination with oregano is what makes this taste like it came from an Italian kitchen instead of just ground beef and tomatoes
- ½ tsp chili flakes (optional): I started leaving these on the table instead since my kids can be surprisingly unpredictable about spice
- Salt and freshly ground black pepper, to taste: Be generous with the pepper but go easy on salt since both the cheese and pepperoni will add plenty of sodium
- 150 g (5 oz) part-skim mozzarella cheese, shredded: I used to buy full-fat until I realized the reduced fat melts just as beautifully and nobody noticed the difference
- 30 g (1 oz) grated Parmesan cheese: A little goes such a long way, and that salty sharpness cuts through the rich tomato sauce perfectly
- 30 g (1 oz) turkey pepperoni slices (optional): These get crispy and amazing in the oven, adding that pizza flavor without quite as much grease as regular pepperoni
- Fresh basil, for garnish (optional): The bright green against the red sauce makes it look like you put way more effort into this than you actually did
Instructions
- Get your oven ready:
- Preheat that oven to 200°C (400°F) and move your rack to the middle position so everything bakes evenly without getting too dark on top.
- Cook the pasta perfectly:
- Boil your whole wheat penne in a large pot of salted water until it is just barely al dente, because it will cook more in the oven later and nobody likes mushy pasta.
- Brown that beef:
- Cook your ground beef in a large nonstick skillet over medium heat, breaking it up with your spoon as it browns, and drain any excess fat before moving on.
- Build the flavor base:
- Toss in your onion, garlic, bell pepper, and mushrooms, sautéing everything for 5 to 7 minutes until the vegetables are softened and your kitchen starts smelling incredible.
- Add the greens:
- Stir in your spinach and watch it magically wilt down in about 1 minute, transforming from a huge pile to something much more manageable.
- Make the magic sauce:
- Pour in those crushed tomatoes, add the tomato paste, oregano, basil, chili flakes, salt, and pepper, then let everything simmer for 5 minutes while the flavors become best friends.
- Bring it all together:
- Combine your cooked pasta with that gorgeous beef and vegetable sauce mixture until every piece of pasta is coated in that tomato goodness.
- Ready for the oven:
- Transfer the whole beautiful mess into a lightly greased 23x33 cm (9x13 inch) baking dish, spreading it out evenly so every serving gets the same amount of everything.
- The cheesy moment:
- Sprinkle your mozzarella and Parmesan all over the top like you are tucking it in for a nap, then arrange your turkey pepperoni slices on top if you are using them.
- Bake until bubbly:
- Slide it into the oven for 20 minutes, checking around the 15 minute mark because broilers can be unpredictable and you want melted cheese, not burned cheese.
- The finishing touch:
- Scatter some fresh basil over the top if you are feeling fancy, then let it rest for just a few minutes before serving so nobody burns their tongue on that first bite.
Save This recipe became my go-to when I started training for a half marathon and needed protein-heavy meals that did not feel like diet food. My training partner came over for dinner one night and literally asked if I was sure this was actually healthy because it tasted too good to be good for you.
Making It Ahead
I have learned that this pasta bake actually tastes better the next day after the flavors have had time to really settle into each other. Sometimes I will assemble everything the night before, keep it covered in the refrigerator, and just pop it in the oven when I get home from work for that freshly baked smell without the evening effort.
Freezing Instructions
This recipe freezes beautifully and I have kept it in the freezer for up to three months without any decline in quality. Just wrap the baking dish tightly with foil and plastic wrap, then thaw it overnight in the refrigerator before baking as directed.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness of the cheese and beef so perfectly that it is become my standard pairing. Some crusty whole grain bread on the side never hurts either, especially for soaking up any extra sauce that did not get absorbed by the pasta.
- A glass of red wine brings out the tomato flavors beautifully if you are having this for a weekend dinner
- Steamed broccoli or roasted green beans add another vegetable without competing with the Italian flavors
- If you want to go lighter, serve smaller portions with a big side salad and call it a balanced meal
Save There is something so satisfying about pulling a bubbling, cheesy pasta dish out of the oven and watching everyone gather around the kitchen counter, waiting impatiently for that first bite. This recipe has become part of our regular rotation not just because it is healthy, but because it actually brings us to the table together.
Recipe Questions & Answers
- → Can I freeze this pasta bake?
Yes, this freezes exceptionally well. Assemble the entire dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding 15-20 minutes to the cooking time.
- → What pasta shapes work best?
Penne and rotini are ideal because their ridges and curves hold the sauce and meat mixture well. Other short pasta like fusilli, macaroni, or wagon wheels also work perfectly.
- → How can I increase the protein content further?
Stir in 200g of low-fat cottage cheese or ricotta before baking. You can also use chickpea or lentil pasta instead of wheat pasta, or add cooked white beans to the meat sauce.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers after cooling and refrigerate for up to 5 days. The flavors actually improve after a day or two. Reheat in the microwave with a splash of water to prevent drying.
- → Can I make this gluten-free?
Use certified gluten-free pasta made from brown rice, corn, or quinoa. Chickpea or lentil pasta are excellent high-protein gluten-free alternatives that work beautifully in this dish.
- → What vegetables can I add?
Roasted zucchini, eggplant, or black olives enhance the Mediterranean profile. You can also add grated carrots or chopped kale to the beef mixture for extra nutrients without altering the flavor significantly.