Pin I first made this pasta bake on a Tuesday evening when meal prep fatigue had completely taken over. The kitchen was messy, I was tired, and somehow this bubbling dish with its pizza-inspired flavors ended up tasting like something from an Italian grandmother's kitchen. My roommate actually paused mid-bite to ask what restaurant I'd ordered from.
This became my go-to dish when I started training harder but refused to sacrifice satisfaction. My sister calls it gym food that doesn't taste like gym food, which might be the best compliment I've ever received. Now it's a Sunday staple, filling containers for the week ahead while making the whole apartment smell like an Italian restaurant.
Ingredients
- Whole wheat pasta: The nutty flavor holds up beautifully to baking and adds fiber
- Extra-lean ground beef: Brown it thoroughly and drain any excess fat for the best texture
- Vegetables: The red pepper and mushrooms add sweetness and umami that balance the beef
- Baby spinach: Stir it in at the end just until wilted so it doesn't become mushy
- Crushed tomatoes and tomato paste: The paste concentration is what gives it that pizza sauce depth
- Dried oregano and basil: Add them while the sauce simmers to wake up their essential oils
- Part-skim mozzarella: Shred it yourself if you can for better melting
- Turkey pepperoni: This optional addition somehow makes the whole dish taste like a pepperoni pizza
Instructions
- Get the oven ready:
- Preheat to 200°C with the rack in the center position
- Cook the pasta:
- Boil until just al dente since it will continue cooking in the oven
- Brown the beef:
- Cook it in a large nonstick skillet until deeply browned, breaking it into small crumbles
- Add the vegetables:
- Sauté the onion, garlic, bell pepper and mushrooms until softened and fragrant
- Wilt the spinach:
- Stir it in for just one minute until it collapses into the mixture
- Build the sauce:
- Add the tomatoes, paste and herbs, then simmer for five minutes to meld the flavors
- Combine everything:
- Mix the pasta into the beef sauce until every piece is coated
- Transfer to the baking dish:
- Spread it evenly in a lightly greased 23x33 cm baking dish
- Add the cheesy topping:
- Sprinkle mozzarella and Parmesan across the surface, arranging pepperoni on top if using
- Bake until bubbly:
- Bake for 20 minutes until the cheese is melted and golden in spots
- Garnish and serve:
- Scatter fresh basil leaves on top for a pop of color and fresh flavor
Pin This pasta bake has seen me through finals weeks, post-workout hunger, and nights when friends dropped by unexpectedly. There's something incredibly reassuring about a dish that delivers this much satisfaction while actually supporting your goals.
Making It Your Own
I've discovered that swapping in chickpea pasta bumps the protein even higher while keeping the texture surprisingly close to traditional pasta. The first time I tried it, nobody noticed the difference until I mentioned it the next day.
Storage Secrets
This recipe was practically designed for meal prep. I portion it into glass containers while still slightly warm, then refrigerate for up to five days or freeze for those weeks when cooking feels impossible.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness perfectly. I also like serving it with roasted broccoli or steamed green beans for a complete meal that hits every nutritional note.
- Try adding black olives for a salty punch
- Roasted zucchini layers beautifully between the pasta
- Red pepper flakes elevate the whole dish if you like heat
Pin There's nothing quite like pulling this bubbling, golden-topped dish from the oven and watching everyone's eyes light up. Hope it becomes a staple in your kitchen too.
Recipe Questions
- → Can I freeze this pasta bake?
Yes, this freezes exceptionally well. Assemble the entire dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What pasta shapes work best?
Penne or rotini are ideal because their ridges and curves hold the sauce well. Ziti, macaroni, or fusilli would also work nicely. Avoid long strands like spaghetti as they're difficult to eat in baked form.
- → Can I make this vegetarian?
Substitute the beef with plant-based ground crumbles or extra vegetables like zucchini, eggplant, and more mushrooms. You may want to add lentils or beans to maintain the protein content.
- → How do I know when it's done baking?
The dish is ready when the cheese is fully melted and beginning to bubble, and you can see the sauce bubbling up around the edges. This typically takes 20 minutes at 200°C (400°F).
- → Can I prepare this ahead of time?
Absolutely. Assemble everything up to 24 hours in advance, cover tightly, and refrigerate. You may need to add 5-10 minutes to the baking time if baking straight from the refrigerator.
- → What can I serve with this?
A crisp green salad with vinaigrette cuts through the richness beautifully. Garlic bread or roasted vegetables like broccoli or green beans also make excellent sides for a complete meal.