High Protein Italian Beef Pasta (Print Version)

Hearty pasta bake loaded with lean beef, vegetables, and melted cheese for a protein-packed dinner.

# What You Need:

→ Pasta

01 - 10.5 oz whole wheat penne or rotini pasta

→ Beef & Vegetables

02 - 1 lb extra-lean ground beef
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 3.5 oz mushrooms, sliced
07 - 3.5 oz baby spinach

→ Sauce

08 - 24 fl oz canned crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 0.5 teaspoon chili flakes, optional
13 - Salt and freshly ground black pepper to taste

→ Cheese & Toppings

14 - 5 oz part-skim mozzarella cheese, shredded
15 - 1 oz grated Parmesan cheese
16 - 1 oz turkey pepperoni slices, optional
17 - Fresh basil for garnish, optional

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Cook pasta in a large pot of boiling salted water until al dente. Drain and set aside.
03 - In a large nonstick skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
04 - Add onion, garlic, bell pepper, and mushrooms to the skillet. Sauté for 5 to 7 minutes until softened.
05 - Stir in spinach and cook until wilted, about 1 minute.
06 - Add crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Simmer for 5 minutes, allowing flavors to meld.
07 - Combine the cooked pasta with the beef and vegetable sauce mixture.
08 - Transfer the mixture to a lightly greased 9x13 inch baking dish.
09 - Sprinkle mozzarella and Parmesan evenly over the top. Arrange turkey pepperoni slices if using.
10 - Bake for 20 minutes, until cheese is melted and bubbly.
11 - Garnish with fresh basil before serving, if desired.

# Expert Advice:

01 -
  • It tastes indulgent: melted cheese, savory beef, and that perfect tomato-herb aroma makes it feel like comfort food, but the protein count keeps you satisfied for hours.
  • Meal prep becomes effortless: make it once, eat it three times, and your future self will genuinely thank you.
  • Everyone at the table gets it: no one's asking what's in it or pushing food around their plate.
02 -
  • Don't skip draining the pasta: I made that mistake once and ended up with a watery casserole that baked for 40 minutes instead of 20.
  • The bake time matters: 20 minutes is exactly right—any longer and the pasta starts drying out, any shorter and the cheese won't fully set.
  • Taste the sauce before it hits the oven: This is your last chance to adjust seasoning, and raw tomato sauce tastes very different from baked sauce.
03 -
  • Use a nonstick skillet for the beef: It genuinely makes cleanup easier and gives you better browning without needing extra oil.
  • Don't overcook the pasta: It continues cooking in the oven, so al dente is truly your target—undercooked is better than soft.
  • Fresh basil at the end makes all the difference: It's the flavor bridge between your homemade dish and something restaurant-quality.
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