High Protein Italian Beef Pasta (Printable)

Hearty pasta bake with lean beef, vegetables, and melted cheese. High protein, satisfying meal perfect for feeding a family.

# What You Need:

→ Pasta

01 - 10.5 oz whole wheat penne or rotini

→ 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 Make:

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 5–7 minutes until softened.
05 - Stir in spinach and cook until wilted, approximately 1 minute.
06 - Add crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Simmer for 5 minutes to allow 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 Tips:

01 -
  • It's genuinely satisfying: Thirty grams of protein per serving means you'll stay full through the afternoon without feeling like you're eating chicken breast for the hundredth time.
  • Minimal fuss, maximum flavor: Everything happens in one skillet and one baking dish, so cleanup doesn't steal your evening.
  • It tastes like pizza night: The combination of beef, tomato sauce, and melted cheese delivers that cozy, indulgent feeling without the guilt.
02 -
  • Don't overcook the pasta: It continues cooking in the oven, so al dente is genuinely important—if you cook it fully, it'll turn mushy and lose all texture.
  • Draining excess beef fat matters: Extra-lean beef doesn't need much draining, but if you see a pool of grease, tilt the skillet and use a paper towel to remove it; otherwise the sauce becomes slick and separates.
  • The sauce needs those 5 minutes to simmer: Rushing this step means the herbs taste raw and the tomato flavor stays thin instead of deepening into something rich.
03 -
  • Brown the beef thoroughly before adding vegetables: This develops flavor through the Maillard reaction, which is a fancy way of saying deep browning tastes incomparably better than pale, steamed beef.
  • Taste the sauce before baking: Take a spoonful and adjust seasoning with salt, pepper, or a pinch of chili flakes—you can't fix it once it's in the oven.
  • Don't skip the fresh basil garnish: It seems optional, but that bright, peppery note against the rich cheese and tomato is what transforms a good dish into something memorable.
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