High Protein Italian Beef and Pasta Bake (Print Version)

Hearty pasta bake with lean beef, vegetables, and melted cheese for a protein-packed meal.

# Needed Ingredients:

→ Pasta

01 - 10.5 ounces whole wheat penne or rotini pasta

→ Beef & Vegetables

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

→ Sauce

08 - 24 fluid ounces 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 ounces part-skim mozzarella cheese, shredded
15 - 1 ounce grated Parmesan cheese
16 - 1 ounce turkey pepperoni slices, optional
17 - Fresh basil for garnish, optional

# How-To Steps:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
03 - In a large nonstick skillet over medium heat, cook ground beef until fully browned, breaking apart with a spoon as it cooks. Drain excess fat if necessary.
04 - Add onion, garlic, bell pepper, and mushrooms to the skillet. Sauté for 5 to 7 minutes until vegetables are softened.
05 - Stir in spinach and cook until completely wilted, approximately 1 minute.
06 - Add crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper to the skillet. Simmer for 5 minutes to allow flavors to meld.
07 - Mix cooked pasta with the beef and vegetable sauce mixture until evenly coated.
08 - Pour the combined pasta mixture into a lightly greased 9x13 inch baking dish, spreading evenly.
09 - Sprinkle mozzarella and Parmesan cheese evenly over the pasta mixture. Arrange turkey pepperoni slices on top if using.
10 - Bake for 20 minutes until cheese is melted and bubbly throughout.
11 - Remove from oven and garnish with fresh basil if desired. Allow to cool for 2 minutes before serving.

# Expert Suggestions:

01 -
  • It's secretly a sneaky way to eat your vegetables without anyone noticing, especially the mushrooms and spinach that just melt into the sauce.
  • One dish handles dinner and usually leaves you with enough for next-day lunches if you're the meal-prep type.
  • The protein content actually keeps you satisfied, which means no raiding the pantry two hours later.
02 -
  • Don't skip draining the pasta water from the pot—soggy pasta makes a soggy bake, and the difference between a casserole and a watery mess is honestly just one extra minute of attention.
  • If your cheese is browning too fast before the filling is hot all the way through, tent it loosely with foil for the first ten minutes, then remove it to let the top finish crisping.
03 -
  • Browning the meat properly before adding vegetables makes all the difference—it's not just about cooking it through, it's about building flavor through caramelization.
  • Taste the sauce before baking and adjust seasonings then, not after—you can't fix it once it's in the oven, but you can absolutely taste-test during the simmer.
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