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.
Ingredients
For the Pasta Bake:
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350 g (12 oz) penne or rigatoni pasta
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2 tbsp olive oil
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500 g (1 lb) ground beef (85–90% lean)
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1 medium onion, finely diced
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2 garlic cloves, minced
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1 medium zucchini, diced
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1 cup (150 g) broccoli florets, chopped
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1 cup (100 g) spinach leaves
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1 cup (100 g) green beans, trimmed and cut into 1-inch pieces
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2 cups (480 ml) tomato passata or marinara sauce
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1 tsp dried oregano
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½ tsp dried basil
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½ tsp chili flakes (optional)
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Salt and black pepper, to taste
For the Topping:
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1 cup (100 g) mozzarella cheese, shredded
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½ cup (50 g) parmesan cheese, grated
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½ cup (120 g) ricotta or cottage cheese (optional, for creaminess)
Instructions
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Cook Pasta: Boil pasta in salted water until al dente (1–2 minutes less than package). Drain and drizzle with a little olive oil.
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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.
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Make Sauce: Stir in tomato passata, oregano, basil, chili flakes, salt, and pepper. Simmer for 5–7 minutes.
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Combine Pasta and Sauce: Mix pasta with the beef-vegetable sauce. Stir in ricotta if using.
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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.
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Bake: Cook uncovered for 20–25 minutes until cheese is melted and golden. Let rest for 5 minutes before serving.
Notes
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Undercook pasta slightly so it won’t turn mushy when baked.
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Freshly shredded cheese melts better than pre-grated.
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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