High Protein Italian Beef Pasta

Enjoy a healthier take on comfort food with this High Protein Italian Beef and Pasta Bake. This hearty dish combines lean ground beef, whole wheat pasta, and a vibrant mix of vegetables in a savory tomato sauce. Topped with bubbling mozzarella and zesty turkey pepperoni, it offers all the satisfying flavors of a pizza in a balanced, high-protein meal perfect for busy weeknights or family dinners.

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By utilizing extra-lean beef and whole wheat pasta, this recipe slashes calories without sacrificing flavor. The addition of fresh vegetables adds volume and texture, making every bite a nutritious delight.

Ingredients

• Pasta: 300 g (10.5 oz) whole wheat penne or rotini
• Beef & Vegetables: 450 g (1 lb) extra-lean ground beef, 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 100 g (3.5 oz) mushrooms (sliced), 100 g (3.5 oz) baby spinach
• Sauce: 700 ml (24 oz) canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp chili flakes (optional), salt and freshly ground black pepper
• Cheese & Toppings: 150 g (5 oz) part-skim mozzarella cheese (shredded), 30 g (1 oz) grated Parmesan cheese, 30 g (1 oz) turkey pepperoni slices (optional), fresh basil for garnish

Instructions

Step 1

Preheat your oven to 200°C (400°F) and grease a 23x33 cm (9x13 inch) baking dish.

Step 2

Boil the whole wheat pasta in salted water until al dente, then drain and set aside.

Step 3

In a large nonstick skillet over medium heat, brown the ground beef, breaking it into crumbles. Drain any excess fat.

Step 4

Add the onion, garlic, bell pepper, and mushrooms to the skillet. Sauté for 5–7 minutes until the vegetables are softened.

Step 5

Stir in the baby spinach and cook for about 1 minute until wilted.

Step 6

Pour in the crushed tomatoes and add the tomato paste, oregano, basil, chili flakes, salt, and pepper. Simmer for 5 minutes.

Step 7

Mix the cooked pasta with the beef and vegetable sauce, then transfer the mixture into the prepared baking dish.

Step 8

Top with shredded mozzarella, Parmesan, and turkey pepperoni slices if using. Bake for 20 minutes until the cheese is melted and bubbly.

Zusatztipps für die Zubereitung

Ensure you cook the pasta only until al dente, as it will continue to cook slightly in the oven. For a rich sauce, allow the tomato mixture to simmer for the full 5 minutes to let the dried herbs fully release their aromatics.

Varianten und Anpassungen

For an even higher protein count, stir 200 g of low-fat cottage cheese or ricotta into the pasta before baking. You can also make this dish gluten-free by substituting the whole wheat pasta with chickpea or lentil-based alternatives. To add more Mediterranean flavor, consider mixing in black olives or roasted zucchini.

Serviervorschläge

This pasta bake is a complete meal on its own, but it pairs beautifully with a crisp green salad tossed in a light vinaigrette. Garnish with plenty of fresh basil just before serving to add a burst of freshness.

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Whether you're feeding a hungry family or prepping meals for the week ahead, this High Protein Italian Beef and Pasta Bake is a reliable, delicious, and nutritious choice that never disappoints.

Questions & Answers

→ Can I make this bake gluten-free?

Yes, substitute chickpea or lentil pasta for the whole wheat pasta. These alternatives actually boost protein content further while eliminating gluten.

→ How long does this pasta bake last in the refrigerator?

Store individual portions in airtight containers for up to 5 days. The flavors often improve after a day or two as the sauce permeates the pasta.

→ Can I freeze this beef and pasta bake?

Absolutely. Portion the cooled bake into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating at 180°C (350°F) for 15-20 minutes.

→ What vegetables work well in this bake?

Beyond the listed bell peppers, mushrooms, and spinach, try adding zucchini, eggplant, black olives, or roasted cherry tomatoes for more Mediterranean flair.

→ How can I increase the protein content further?

Stir 200g low-fat cottage cheese or ricotta into the pasta mixture before baking. This adds creaminess while boosting protein by approximately 15g per serving.