Description
This High Protein Italian Beef Pasta Bake combines whole wheat pasta with lean ground beef, fresh vegetables, and a rich tomato sauce, all topped with mozzarella, Parmesan, and turkey pepperoni. Baked to bubbly perfection, it’s a hearty and satisfying meal perfect for a family dinner.
Ingredients
Scale
Pasta
- 10.5 oz whole wheat penne or rotini pasta
Meat and Dairy
- 1 lb extra-lean ground beef
- 5 oz part-skim mozzarella cheese, shredded
- 1 oz grated Parmesan cheese
- 1 oz turkey pepperoni slices
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3.5 oz mushrooms, sliced
- 3.5 oz baby spinach
- Fresh basil for garnish
Tomato Sauce
- 24 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp chili flakes
- Salt and freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pasta dish later.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the whole wheat penne or rotini pasta until al dente according to package instructions. Drain and set aside.
- Brown Ground Beef: Heat a large nonstick skillet over medium heat. Add the extra-lean ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat if necessary.
- Sauté Vegetables: Add diced onion, minced garlic, diced red bell pepper, and sliced mushrooms to the skillet with the beef. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
- Add Spinach: Stir in the baby spinach and cook for about 1 minute until wilted and incorporated into the mixture.
- Prepare Sauce: Pour in the crushed tomatoes and tomato paste. Add dried oregano, dried basil, chili flakes, salt, and freshly ground black pepper to taste. Stir well and let the sauce simmer on low heat for 5 minutes to blend the flavors.
- Combine Pasta and Sauce: Add the cooked pasta into the skillet with the beef and vegetable sauce mixture, stirring gently to combine all ingredients evenly.
- Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or oil. Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
- Add Cheese Topping: Evenly sprinkle shredded part-skim mozzarella cheese and grated Parmesan cheese over the top of the pasta. Arrange the turkey pepperoni slices evenly across the surface for added flavor.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly with slight browning.
- Garnish and Serve: Remove from oven and garnish with fresh basil leaves before serving to add a fresh, aromatic touch.
Notes
- You can substitute turkey pepperoni with regular pepperoni or omit it for a lighter version.
- For a vegetarian version, replace ground beef and pepperoni with cooked lentils or plant-based meat alternatives.
- Using whole wheat pasta increases the fiber content and helps make this dish more filling and nutritious.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adjust chili flakes based on preferred spice level.
