High Protein Italian Beef Pasta Bake

The smell of this bubbling in the oven takes me back to my tiny apartment days when I discovered that browned beef doesn't need to swim in oil to taste incredible. I was trying to eat better after college but refused to sacrifice comfort, and this bake became my Friday night reward. Something about that first forkful cutting through crispy cheese into tender pasta just makes the whole week feel worth it.

My sister was skeptical about the turkey pepperoni until she tasted it straight from the baking dish, still hot and slightly curled at the edges. Now she asks for this every time she visits, and I've learned to double the recipe because leftovers disappear remarkably fast from my fridge. The way the spinach wilts into the sauce creates these little green ribbons that make the whole dish feel lighter than typical pasta bakes.

Ingredients

• 300 g whole wheat penne or rotini: The nutty flavor stands up beautifully to the bold tomato sauce and actually holds its texture better than white pasta in baked dishes
• 450 g extra-lean ground beef: Browning this properly creates those caramelized bits that dissolve into the sauce providing deep savory notes without excess grease
• 1 medium onion and 2 cloves garlic: These aromatics form the flavor foundation so take your time dicing them evenly for consistent cooking
• 1 red bell pepper and 100 g mushrooms: The peppers add sweetness while mushrooms contribute an earthy umami that makes the beef taste more substantial
• 100 g baby spinach: Fresh spinach wilts down beautifully and practically disappears into the sauce while packing in nutrients
• 700 ml canned crushed tomatoes: Look for tomatoes with no added salt since you'll be seasoning generously yourself
• 2 tbsp tomato paste: This small amount concentrates the tomato flavor and helps the sauce cling to every piece of pasta
• 1 tsp dried oregano and 1 tsp dried basil: Dried herbs actually work better here than fresh because they release their oils slowly during baking
• ½ tsp chili flakes: Just enough warmth to wake up your palate without overwhelming the other flavors
• 150 g part-skim mozzarella and 30 g grated Parmesan: This combination gives you the perfect balance of stretch and salty finish
• 30 g turkey pepperoni slices: Optional but they crisp up beautifully and add that unmistakable pizza shop aroma

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Get your oven and pasta ready:

Preheat oven to 200°C (400°F) and cook pasta in boiling salted water until al dente. Drain immediately so it doesn't continue cooking and become mushy.

Brown the beef perfectly:

Cook ground beef in a large nonstick skillet over medium heat until browned breaking it up continuously. Drain any excess fat if needed but don't rinse the meat or you'll lose flavor.

Build the vegetable base:

Add onion garlic bell pepper and mushrooms to the skillet. Sauté for 5-7 minutes until softened and fragrant.

Wilt in the spinach:

Stir in spinach and cook for about 1 minute until just wilted. Don't overcook or it'll turn to mush.

Create the sauce:

Add crushed tomatoes tomato paste oregano basil chili flakes salt and pepper. Simmer for 5 minutes letting the flavors meld together.

Combine everything:

Mix the cooked pasta with the beef and vegetable sauce until every piece of pasta is coated.

Assemble for baking:

Transfer the mixture to a lightly greased 23x33 cm baking dish spreading it evenly.

Add the cheese crown:

Sprinkle mozzarella and Parmesan evenly over the top. Arrange turkey pepperoni slices if using.

Bake until bubbly:

Bake for 20 minutes until cheese is melted and bubbling with golden brown spots.

Finish with fresh basil:

Garnish with fresh basil before serving if desired for a pop of color and brightness.

Save

This dish became my go-to when my friend started training for a marathon and needed meals that would actually keep her full. She texted me after her first serving saying she finally understood why people meal prep instead of ordering takeout every night.

Make It Yours

Sometimes I'll add a layer of cottage cheese mixed with an egg in the middle for a lasagna-like experience. The texture transforms completely becoming almost custard-like while baking.

Storage Secrets

This actually freezes beautifully so I always make a double batch and portion it into individual containers. When reheating add a splash of water and cover with a microwave-safe dome to prevent the cheese from drying out.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. I also love setting out red pepper flakes and extra Parmesan at the table so everyone can customize their portion.

• Let it rest for 10 minutes before serving so the sauce sets slightly
• Cut into squares instead of scooping for neater portions
• The flavors actually improve overnight so consider making it a day ahead

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This bake has saved more weeknight dinners than I can count, and the way my apartment smells while it's bubbling away is better than any candle.

Recipe FAQ

→ Can I make this ahead of time?

Yes, assemble everything up to 24 hours ahead and refrigerate. Add 10-15 minutes to baking time if baking cold from the refrigerator.

→ What pasta shapes work best?

Penne, rotini, or ziti hold sauce well. Whole wheat provides extra fiber and protein, but chickpea or lentil pasta works great for gluten-free needs.

→ Can I freeze leftovers?

Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

→ How can I increase protein further?

Stir in 200g low-fat cottage cheese or ricotta before baking. You can also mix in shredded chicken or use legume-based pasta.

→ What vegetables can I substitute?

Zucchini, eggplant, or black olives work beautifully. For added Mediterranean flavor, try artichoke hearts or sun-dried tomatoes.

→ Is turkey pepperoni necessary?

No, it's optional and adds pizza flavor. Regular pepperoni works too, or omit entirely for a lighter version focused on the beef and vegetables.