Save to Pinterest The first time I made this pasta bake, my apartment smelled like an Italian pizzeria for days. My roommate actually came home from work and asked if I'd secretly ordered takeout. That rich tomato and beef aroma has become our favorite Wednesday night signal that something comforting is in the oven.
Last winter, I discovered this recipe during a particularly grueling fitness phase when I needed hearty meals that wouldn't derail my goals. Now it's become my go-to when friends come over for dinner because nobody believes something this nutritious can taste this indulgent.
Ingredients
- 300 g whole wheat penne or rotini: The whole grain adds nutty depth and fiber that white pasta lacks, plus it holds up beautifully during baking without turning mushy
- 450 g extra-lean ground beef: I've learned that spending a bit more on quality lean beef means less draining and more beefy flavor in every bite
- 1 medium onion and 2 cloves garlic: These aromatics form the flavor foundation so don't rush the sauté step
- 1 red bell pepper and 100 g mushrooms: The red bell pepper adds natural sweetness while mushrooms bring an earthy, umami quality that mimics sausage
- 100 g baby spinach: It wilts down so much that even spinach skeptics won't notice they're eating greens
- 700 ml canned crushed tomatoes: I prefer fire-roasted crushed tomatoes for an extra layer of depth
- 2 tbsp tomato paste: This little tube concentrates the tomato flavor and helps the sauce cling to every pasta shape
- 1 tsp dried oregano and dried basil: Dried herbs actually work better than fresh here since they'll bloom in the oven
- 150 g part-skim mozzarella and 30 g grated Parmesan: The combo creates that irresistible cheese pull while keeping things lighter
- 30 g turkey pepperoni slices: Optional but highly recommended for that authentic pizza shop taste
Instructions
- Get your oven ready and pasta cooking:
- Preheat that oven to 200°C (400°F) and get a large pot of salted water boiling for the pasta. Cook the whole wheat penne until it's just shy of al dente since it'll finish cooking in the oven.
- Brown the beef and build your flavor base:
- In a large nonstick skillet over medium heat, cook that extra-lean ground beef until it's beautifully browned, breaking it up with your spoon as it goes. Toss in the diced onion, minced garlic, red bell pepper, and sliced mushrooms. Let everything sauté together for 5 to 7 minutes until the vegetables are softened and your kitchen smells amazing.
- Add the greens and sauce:
- Stir in the baby spinach and watch it wilt down in about one minute. Pour in the crushed tomatoes, tomato paste, oregano, basil, and those chili flakes if you like a little heat. Season with salt and pepper, then let everything simmer for 5 minutes so the flavors can become best friends.
- Combine it all:
- Mix the cooked pasta right into that beef and vegetable sauce. I like doing this in the pasta pot to save on dishes. Transfer the whole beautiful mixture into a lightly greased 23x33 cm baking dish.
- Add the cheesy topping and bake:
- Sprinkle the mozzarella and Parmesan evenly across the top like you're tucking it in for a nap. Arrange those turkey pepperoni slices if you're using them. Bake for 20 minutes until the cheese is melted, bubbly, and starting to turn golden in spots.
Save to Pinterest This pasta bake has become my secret weapon for new parents because it reheats perfectly for quick lunches. My sister actually asked me to make a double batch for her freezer stash after baby number two arrived.
Make Ahead Magic
I've assembled this entire dish the night before and stored it covered in the refrigerator. Just add 5 to 10 extra minutes to the baking time since it's going in cold. The flavors actually develop more overnight, so this is a fantastic dinner party strategy.
Serving Suggestions
A crisp green salad with a balsamic vinaigrette cuts through the richness beautifully. Sometimes I'll serve roasted broccoli on the side for extra volume without many calories.
Customization Ideas
Don't be afraid to make this recipe your own based on what your family loves.
- Swap ground turkey for the beef if you prefer poultry
- Add olives or artichoke hearts for a Mediterranean twist
- Try chickpea pasta to boost the protein even higher
Save to Pinterest There's something deeply satisfying about serving a dish that feels indulgent while secretly fueling your body. This pasta bake proves that comfort food and healthy eating can absolutely coexist.
Recipe Questions & Answers
- → Can I make this ahead of time?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What pasta works best for this dish?
Whole wheat penne or rotini are ideal because their shapes hold the sauce and meat sauce well. Chickpea or lentil pasta also works great for an extra protein boost and gluten-free option.
- → Can I freeze the leftovers?
Yes, this freezes beautifully. Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until heated through.
- → How can I increase the protein content?
Stir in 200 g of low-fat cottage cheese or ricotta before baking. You can also use chickpea pasta instead of whole wheat, or add extra lean ground beef to the meat sauce.
- → What vegetables can I add or substitute?
Try black olives, roasted zucchini, diced eggplant, or fresh tomatoes. The vegetable base is flexible—use what you have on hand or what your family enjoys most.
- → Is turkey pepperoni necessary?
It's optional and adds a nice pizza flavor. You can omit it entirely, or substitute with regular pepperoni, cooked bacon bits, or leave it meat-free for a vegetarian version using plant-based ground meat.