High Protein Italian Beef Pasta Bake (Printable Version)

Hearty pasta bake with lean ground beef, fresh vegetables, and melted cheese. Pizza-inspired flavors in a satisfying 50-minute meal.

# What You'll Need:

→ 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

# Steps to Follow:

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, approximately 1 minute.
06 - Add crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Simmer for 5 minutes to allow 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.

# Additional Tips::

01 -
  • It tastes like indulgent pizza night but packs 33 grams of protein per serving without the guilt.
  • The whole dish comes together in one skillet and one baking dish, so cleanup is mercifully fast.
  • Leftovers reheat beautifully, making it a weekday lunch hero that actually keeps you full.
  • You can sneak in nearly any vegetable you have wilting in the crisper drawer and it still works.
02 -
  • Don't overcook the pasta during the initial boil, it will keep cooking in the oven and you don't want mush.
  • If your beef isn't extra-lean, drain the fat well or your bake will end up swimming in grease.
  • Let the bake rest for 5 minutes after it comes out of the oven so the cheese sets slightly and the slices hold together better.
  • Taste the sauce before you combine it with the pasta, that's your last chance to adjust the seasoning and make it perfect.
03 -
  • Use a nonstick skillet to brown the beef and vegetables, it saves you from scrubbing stuck-on bits later and keeps the cooking process smooth.
  • Grate your own mozzarella and Parmesan instead of buying pre-shredded, it melts better and tastes fresher without the anti-caking agents.
  • If you're meal prepping, divide the bake before baking it, freeze the portions unbaked, and bake individual servings straight from frozen by adding 10 extra minutes to the baking time.
  • Don't skip the fresh basil garnish if you can help it, that pop of green and aromatic freshness makes the dish feel finished and alive.
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