Save The smell of this baking always pulls everyone into the kitchen before I even call dinner. It started as a way to hit my protein goals while still eating something that felt like comfort food, and now my friends request it whenever they come over for movie nights.
Last winter I made this for my sister who was training for a half marathon and needed substantial meals. She texted me the next day saying she ate it for breakfast, lunch, and dinner because it just kept hitting the spot.
Ingredients
- Whole wheat penne or rotini: The nutty flavor holds up better than white pasta and keeps you full longer with that extra fiber
- Extra lean ground beef: I grab the 5% fat version when I find it on sale, but 10% works perfectly fine too
- Onion, garlic, red bell pepper, mushrooms: This vegetable base creates such depth that nobody notices how many vitamins theyre eating
- Baby spinach: Toss it in at the end so it wilts just enough to disappear into the sauce
- Canned crushed tomatoes: I always keep a few extra cans in my pantry for those nights when cooking feels impossible
- Tomato paste: This little tube concentrates all the tomato flavor without making the sauce watery
- Dried oregano and basil: Dried herbs actually work beautifully here since theyll bloom in the oven
- Chili flakes: Even if you are sensitive to heat, just a pinch wakes everything up
- Part skim mozzarella: I have found the reduced fat version melts just as beautifully as full fat
- Grated Parmesan: That salty umami punch makes every bite feel restaurant quality
- Turkey pepperoni slices: Totally optional but adds such a fun pizza vibe with way less grease
Instructions
- Get your oven ready:
- Crank it to 200 degrees Celsius so it is fully preheated by the time everything is assembled
- Cook the pasta:
- Boil those whole wheat noodles until they are still slightly firm since they will finish cooking in the oven
- Brown the beef:
- Cook the meat in a big skillet until it is no longer pink, breaking it up into small crumbles as it sizzles
- Add the vegetables:
- Toss in the onion, garlic, bell pepper, and mushrooms, letting everything soften and become fragrant for about 7 minutes
- Wilt the spinach:
- Stir in those greens and watch them collapse into the mixture within just a minute
- Build the sauce:
- Pour in the crushed tomatoes and tomato paste, then season with oregano, basil, chili flakes, salt and pepper
- Let it simmer:
- Let everything bubble together for 5 minutes so the flavors have time to become friends
- Combine everything:
- Mix the cooked pasta into that beautiful beef and vegetable sauce until every noodle is coated
- Transfer to baking dish:
- Spread the mixture into a 23 by 33 centimeter pan that you have lightly greased
- Add the cheese:
- Sprinkle mozzarella and Parmesan all over the top, then arrange pepperoni slices if you are using them
- Bake until bubbly:
- Let it bake for 20 minutes until the cheese is melted and slightly golden in spots
- Garnish and serve:
- Top with fresh basil leaves right before bringing it to the table
Pin it My roommate walked in while this was bubbling away and literally asked if we were having pizza night. That is when I knew this recipe was a permanent fixture in our rotation.
Make It Your Own
Sometimes I swap in chickpea pasta for even more protein or add black olives for that Mediterranean touch. The beauty is how well it adapts to whatever you have in the fridge.
Meal Prep Magic
This divides perfectly into six containers and reheats beautifully throughout the week. I actually prefer the flavors on day two when everything has had time to really settle together.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness and makes the meal feel complete.
- Keep some extra red pepper flakes on the table for heat lovers
- A glass of cold milk or light beer pairs surprisingly well
- Garlic bread on the side never hurt anyone
Pin it There is something deeply satisfying about serving a dish that tastes indulgent but fuels you properly. This is the kind of comfort food that leaves you feeling good instead of sluggish.
Frequently Asked Questions
- → Can I freeze this pasta bake?
Yes, assemble the entire dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen adding 15-20 minutes to the cooking time.
- → What other vegetables work well in this bake?
Zucchini, eggplant, black olives, or artichoke hearts make excellent additions. Add them when sautéing the other vegetables so they soften properly. For extra nutrients, consider shredded carrots or chopped broccoli.
- → How can I increase the protein content further?
Stir in 200g of low-fat cottage cheese or ricotta before baking. You can also use legume-based pasta like chickpea or lentil pasta, which naturally contains more protein than wheat varieties.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers after cooling. Refrigerate for up to 4 days or freeze for longer storage. Reheat in the microwave with a splash of water to prevent drying, or warm in a 350°F oven until heated through.
- → Can I make this gluten-free?
Use gluten-free pasta made from rice, corn, or quinoa. Alternatively, chickpea or lentil pasta works beautifully and adds extra protein. Always check that your tomato paste, seasonings, and processed meats are certified gluten-free.
- → What can I substitute for the ground beef?
Ground turkey, chicken, or Italian sausage work well. For a vegetarian version, use plant-based crumbles or add extra vegetables and beans like cannellini or chickpeas for protein.