Beef and Green Veggie Pasta Bake | Easy Family Comfort Food

Few dishes combine comfort and nutrition as seamlessly as a pasta bake. With its bubbling cheese, hearty meat, and tender pasta, it makes the perfect weeknight family meal or casual weekend dinner. What makes the Beef and Green Veggie Pasta Bake extra special is the balance between rich, savory beef and the freshness of green vegetables. This dish delivers indulgence without being heavy, making it both satisfying and nourishing. Better yet, it is simple to prepare, customizable, and ideal for meal prepping.

Ingredients

To make a Beef and Green Veggie Pasta Bake that serves 4–6 people, gather the following:

For the Pasta Bake

• 350 g (12 oz) penne or rigatoni pasta

• 2 tablespoons olive oil

• 500 g (1 lb) ground beef (lean, 85–90%)

• 1 medium onion, finely diced

• 2 garlic cloves, minced

• 1 medium zucchini, diced

• 1 cup (150 g) broccoli florets, chopped

• 1 cup (100 g) spinach leaves

• 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces

• 2 cups (480 ml) tomato passata or marinara sauce

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• ½ teaspoon chili flakes (optional)

• Salt and black pepper, to taste

For the Cheese Topping

• 1 cup (100 g) mozzarella cheese, shredded

• ½ cup (50 g) parmesan cheese, grated

• ½ cup (120 g) ricotta or cottage cheese (optional, for creaminess)

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta until al dente (1–2 minutes less than package instructions). This prevents it from turning mushy in the oven.

3. Drain, drizzle with a teaspoon of olive oil, and set aside.

Step 2: Prepare the Beef and Vegetables

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

2. Add diced onion and cook for 3 minutes until softened.

3. Stir in garlic and sauté for 1 minute until fragrant.

4. Add ground beef and cook until browned, breaking it apart with a spatula (about 6–7 minutes). Drain excess fat if needed.

5. Add zucchini, broccoli, and green beans. Cook for 5 minutes until slightly tender.

6. Stir in spinach and cook just until wilted.

Step 3: Make the Sauce

1. Pour in tomato passata or marinara sauce.

2. Add oregano, basil, chili flakes (if using), salt, and black pepper.

3. Reduce heat and let simmer for 5–7 minutes so flavors meld.

Step 4: Combine Pasta and Sauce

1. In a large mixing bowl, combine the cooked pasta with the beef and vegetable sauce.

2. Stir in ricotta or cottage cheese if using, for extra creaminess.

Step 5: Assemble the Bake

1. Preheat oven to 190°C (375°F).

2. Transfer the pasta mixture into a greased 9×13-inch baking dish.

3. Sprinkle mozzarella and parmesan evenly over the top.

Step 6: Bake

1. Bake uncovered for 20–25 minutes, until the cheese is melted, golden, and bubbling.

2. Remove from oven and let rest for 5 minutes before serving.

Conservation and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm in the oven at 180°C (350°F) for 15–20 minutes or microwave for 2–3 minutes.

Variations

• Chicken Swap: Replace beef with ground chicken or turkey for a lighter version.

• Vegetarian Option: Omit meat and add extra vegetables like mushrooms, bell peppers, or peas.

• Creamy Alfredo Bake: Substitute marinara with a light cream sauce for a richer variation.

• Spicy Twist: Add fresh chilies or double the chili flakes for heat lovers.

• Cheese Lovers’ Bake: Use a blend of mozzarella, cheddar, and gouda for a more indulgent topping.

• Whole Wheat Pasta: Swap in whole wheat pasta for added fiber and nutrients.

Serving Suggestions

• Simple Side Salad: Serve with a crisp green salad dressed with olive oil and lemon for freshness.

• Garlic Bread: Pair with garlic bread or focaccia to soak up the sauce.

• Family Style: Place the baking dish in the center of the table and let everyone serve themselves.

• Wine Pairing: A glass of red wine like Merlot or Sangiovese complements the beef’s richness.

• Lunch Boxes: Pack leftovers in containers for an easy next-day lunch.

Tips for Perfecting the Dish

1. Don’t Overcook Pasta: It will finish cooking in the oven.

2. Balance the Vegetables: Cut them evenly so they cook at the same rate.

3. Season in Layers: Season beef while browning and adjust sauce seasoning before baking.

4. Use Fresh Cheese: Freshly shredded mozzarella and parmesan melt better than pre-packaged ones.

5. Let It Rest: Allow the pasta bake to rest for 5 minutes before serving to make it easier to slice and serve.

Conclusion

The Beef and Green Veggie Pasta Bake is proof that comfort food can be both hearty and nourishing. With its golden cheese topping, savory beef, and a medley of fresh vegetables, it creates a balanced meal the whole family can enjoy. Its adaptability allows you to customize it based on available ingredients, dietary preferences, or flavor cravings. Whether served at a family dinner, prepared ahead for busy nights, or frozen for future meals, this pasta bake remains a reliable and delicious dish. It combines the warmth of homemade cooking with the flexibility every cook appreciates, making it a recipe worth repeating.

Beef and Green Veggie Pasta Bake

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• Author: Eleanor
• Total Time: 50 minutes
• Yield: 4–6 servings 1x

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Description

A hearty, cheesy pasta bake with savory ground beef, fresh green vegetables, and a golden topping. Perfect for family dinners, meal prep, or casual gatherings.

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Ingredients

Scale 1x2x3x

For the Pasta Bake:

• 350 g (12 oz) penne or rigatoni pasta

• 2 tbsp olive oil

• 500 g (1 lb) ground beef (85–90% lean)

• 1 medium onion, finely diced

• 2 garlic cloves, minced

• 1 medium zucchini, diced

• 1 cup (150 g) broccoli florets, chopped

• 1 cup (100 g) spinach leaves

• 1 cup (100 g) green beans, trimmed and cut into 1-inch pieces

• 2 cups (480 ml) tomato passata or marinara sauce

• 1 tsp dried oregano

• ½ tsp dried basil

• ½ tsp chili flakes (optional)

• Salt and black pepper, to taste

See also  Irresistible Garlic Parmesan Chicken Over Mashed Potatoes – A Flavorful Comfort Dish

For the Topping:

• 1 cup (100 g) mozzarella cheese, shredded

• ½ cup (50 g) parmesan cheese, grated

• ½ cup (120 g) ricotta or cottage cheese (optional, for creaminess)

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Instructions

• Cook Pasta: Boil pasta in salted water until al dente (1–2 minutes less than package). Drain and drizzle with a little olive oil.

• Cook Beef and Veggies: Heat olive oil in a skillet. Sauté onion for 3 minutes, then garlic for 1 minute. Add beef and cook until browned. Stir in zucchini, broccoli, and green beans; cook 5 minutes. Add spinach and cook until wilted.

• Make Sauce: Stir in tomato passata, oregano, basil, chili flakes, salt, and pepper. Simmer for 5–7 minutes.

• Combine Pasta and Sauce: Mix pasta with the beef-vegetable sauce. Stir in ricotta if using.

• Assemble Bake: Preheat oven to 190°C (375°F). Spread pasta mixture into a greased 9×13-inch baking dish. Top with mozzarella and parmesan.

• Bake: Cook uncovered for 20–25 minutes until cheese is melted and golden. Let rest for 5 minutes before serving.

Notes

• Undercook pasta slightly so it won’t turn mushy when baked.

• Freshly shredded cheese melts better than pre-grated.

• Add more vegetables like mushrooms, peas, or bell peppers for variety.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 portion (about 1.5 cups)
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 65 mg

Keywords: beef pasta bake, green veggie pasta, cheesy pasta casserole, family dinner bake