Save The smell of this baking always pulls everyone into the kitchen. I discovered this recipe during a busy season when meal prep became my saving grace, and now it is the dish my friends actually request for dinner parties. Something about that pizza-inspired flavor with melted cheese makes people instantly comfortable.
Last winter my sister came over exhausted from work, and I pulled this bubbling dish out of the oven. She took one bite, closed her eyes, and asked if this could be her birthday dinner every year. Sometimes the most comforting meals are the ones that remind us of childhood pizza nights but with grown-up nutrition built right in.
Ingredients
- 300 g (10.5 oz) whole wheat penne or rotini: The nutty flavor and firmer texture hold up beautifully against the hearty meat sauce. I have found that slightly undercooking the pasta by about two minutes keeps it from becoming mushy during baking.
- 450 g (1 lb) extra-lean ground beef: This provides the protein foundation without excessive grease. Drain any fat that renders during cooking to keep the final dish lighter and cleaner tasting.
- 1 medium onion, diced: Sweet yellow onions work best here as they mellow and sweeten as they sauté.
- 2 cloves garlic, minced: Fresh garlic makes a noticeable difference in the depth of flavor.
- 1 red bell pepper, diced: These add natural sweetness and a pop of color throughout the bake.
- 100 g (3.5 oz) mushrooms, sliced: Button or cremini mushrooms contribute an earthy, umami quality that makes the beef taste meatier.
- 100 g (3.5 oz) baby spinach: The spinach wilts down and virtually disappears while adding vitamins. This is how I get my family to eat greens without anyone complaining.
- 700 ml (24 oz) canned crushed tomatoes: Look for tomatoes with no added salt or seasonings so you can control the seasoning yourself.
- 2 tbsp tomato paste: This concentrates the tomato flavor and adds body to the sauce.
- 1 tsp dried oregano: The classic Italian herb that gives this its familiar pizza-like aroma.
- 1 tsp dried basil: Sweet and floral, this balances the oregano beautifully.
- ½ tsp chili flakes (optional): A gentle warmth that wakes up the palate without overwhelming the other flavors.
- Salt and freshly ground black pepper, to taste: Season generously but taste as you go since the cheese will add saltiness later.
- 150 g (5 oz) part-skim mozzarella cheese, shredded: Part-skim melts beautifully while reducing calories. Grating it yourself from a block yields the smoothest melt.
- 30 g (1 oz) grated Parmesan cheese: Adds a salty, nutty finish that makes the dish taste restaurant-quality.
- 30 g (1 oz) turkey pepperoni slices (optional): These provide that authentic pizza flavor with significantly less fat than traditional pepperoni.
- Fresh basil, for garnish (optional): A finishing touch that brightens the rich flavors and makes the presentation pop.
Instructions
- Preheat your oven and cook the pasta:
- Heat your oven to 200°C (400°F) so it will be ready when you need it. Boil the pasta in salted water until it is just shy of al dente since it will continue cooking in the oven. Drain it well and set it aside.
- Brown the beef and build the flavor base:
- In a large nonstick skillet over medium heat, cook the ground beef until nicely browned, breaking it up with your spoon as it cooks. Drain any excess fat. Add the onion, garlic, bell pepper, and mushrooms, sautéing for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add the spinach and sauce ingredients:
- Stir in the spinach and cook for about 1 minute until it wilts completely. Pour in the crushed tomatoes, tomato paste, oregano, basil, chili flakes if using, and salt and pepper. Let everything simmer together for 5 minutes so the flavors have time to become friends.
- Combine everything and assemble:
- Mix the cooked pasta into the beef and vegetable sauce until every piece is coated. Transfer the entire mixture to a lightly greased 23x33 cm (9x13 inch) baking dish, spreading it evenly.
- Add the cheese topping and bake:
- Sprinkle the mozzarella and Parmesan evenly across the top. Arrange the turkey pepperoni slices if you are using them. Bake for 20 minutes until the cheese is melted, bubbly, and beginning to turn golden in spots.
- Garnish and serve:
- Let the bake rest for about 5 minutes before serving—this helps portions hold together better. Scatter fresh basil over the top right before bringing it to the table.
Save This recipe has become my go-to for new parents and anyone recovering from surgery because it freezes exceptionally well and reheats without losing its character. Food that nourishes deeply while feeling like a treat is something I believe everyone deserves more often.
Making It Your Own
The beauty of this bake lies in its adaptability. Sometimes I add black olives or roasted zucchini during the vegetable sauté step for a Mediterranean twist. The recipe works beautifully with chickpea or lentil pasta for a gluten-free version that boosts protein even further.
Perfect Pairings
A crisp green salad with a bright vinarette cuts through the richness perfectly. I also love serving roasted broccoli or garlicky green beans on the side. For a more indulgent meal, warm garlic bread never disappoints.
Meal Prep Magic
This recipe was practically designed for advance preparation. You can assemble the entire dish up to 24 hours ahead, cover it tightly, and refrigerate until baking time. The flavors actually develop more depth during this overnight rest.
- Portion leftovers into individual containers for effortless lunches all week
- Wrap cooled portions in foil and freeze for up to three months
- Reheat covered at 180°C (350°F) until hot throughout, about 20 minutes
Save There is something deeply satisfying about serving a dish that feels indulgent while secretly fueling your body with exactly what it needs. Enjoy every bite.
Recipe Guide
- → Can I make this gluten-free?
Yes, substitute chickpea pasta or lentil pasta for the whole wheat pasta. This will also increase the protein content further while making the dish gluten-free.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 4 days. The flavors continue to develop, making it an excellent option for meal prep. Reheat in the microwave or oven.
- → Can I freeze this pasta bake?
Yes, assemble the entire dish but freeze before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I use instead of ground beef?
Ground turkey, chicken, or plant-based meat crumbles work well. For a vegetarian version, use lentils or extra vegetables like eggplant and zucchini.
- → How can I reduce the calories further?
Use reduced-fat cheese, increase the vegetable ratio, or substitute part of the pasta with cauliflower or zucchini noodles. The turkey pepperoni already helps keep calories lower than traditional versions.
- → What vegetables work best in this bake?
Bell peppers, mushrooms, spinach, and onions provide great flavor and texture. You can also add zucchini, eggplant, or black olives for Mediterranean variation.