High Protein Italian Beef Pasta Bake (Printable)

Hearty pasta bake with lean beef, vegetables, and melted cheese. High protein satisfying dish ideal for meal prep.

# Components:

→ Pasta

01 - 10.5 oz whole wheat penne or rotini pasta

→ Beef and 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 oz canned crushed tomatoes
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp chili flakes
13 - Salt and freshly ground black pepper to taste

→ Cheese and Toppings

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

# Directions:

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 5-7 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 -
  • You get that decadent pizza parlor satisfaction while hitting your protein goals without trying
  • The whole wheat pasta and vegetables make it substantial enough that a single serving genuinely fills you up
02 -
  • Undercook the pasta by 1-2 minutes since it continues to cook in the oven and nobody wants mushy baked pasta
  • The sauce should look slightly too thin before baking because the pasta absorbs liquid as it bakes
03 -
  • Grate your own Parmesan instead of buying pre-grated for better melting and more intense flavor
  • Use room temperature ingredients to ensure even cooking throughout the dish
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