Pin to Board The smell of this pasta baking brings me back to my first apartment, where I learned that a casserole dish could fix just about any bad day. I stumbled on the high protein modification after my fitness obsessed brother challenged me to make comfort food work with his training plan, expecting something sad and flavorless. Instead we ended up fighting over the last piece.
Last winter I made a massive batch for my sister who had just had her second baby, and she texted me at 11pm saying she ate it cold standing at the counter because she could not wait to heat it up. Thats when I knew this recipe had staying power beyond just being another weeknight dinner.
Ingredients
- 300 g (10.5 oz) whole wheat penne or rotini: The nutty flavor of whole wheat holds up beautifully against the bold Italian spices and hearty meat sauce
- 450 g (1 lb) extra lean ground beef: Using lean beef keeps this bake protein rich without excessive grease, though you can drain any fat that renders while cooking
- 1 medium onion, diced: This builds the aromatic foundation, softening into sweetness as it sautes with the beef
- 2 cloves garlic, minced: Fresh garlic is nonnegotiable here, it blooms in the hot pan and permeates the entire dish
- 1 red bell pepper, diced: Red peppers add natural sweetness and vibrant color that makes every forkful feel special
- 100 g (3.5 oz) mushrooms, sliced: Mushrooms provide umami depth that makes the beef taste even meatier
- 100 g (3.5 oz) baby spinach: The spinach wilts into the sauce, adding nutrients without a strong vegetable taste that might turn off picky eaters
- 700 ml (24 oz) canned crushed tomatoes: Look for San Marzano tomatoes if you can find them, they bring a slightly sweeter, less acidic flavor profile
- 2 tbsp tomato paste: This concentrates the tomato flavor and helps thicken the sauce beautifully
- 1 tsp dried oregano: Dried oregano actually works better than fresh here, as its flavor holds up through the baking process
- 1 tsp dried basil: This aromatic herb complements the oregano and gives that classic Italian American pizzeria flavor
- ½ tsp chili flakes (optional): Just a hint of heat cuts through the richness of the cheese and beef
- Salt and freshly ground black pepper, to taste: Taste your sauce before baking, as proper seasoning here makes the difference between good and unforgettable
- 150 g (5 oz) part skim mozzarella cheese, shredded: Part skim melts beautifully while reducing calories without sacrificing the gooey factor
- 30 g (1 oz) grated Parmesan cheese: Parmesan adds a salty, nutty finish that makes the topping irresistible
- 30 g (1 oz) turkey pepperoni slices (optional): These crisp up in the oven and add that nostalgic pizza flavor with less fat
- Fresh basil, for garnish (optional): Fresh basil on top brightens the rich, baked flavors and makes it look stunning coming out of the oven
Instructions
- Preheat your oven:
- Get your oven to 200°C (400°F) so it is ready when your filled baking dish is prepared to go in
- Cook the pasta:
- Boil the whole wheat pasta in salted water until it is just shy of al dente, as it will continue cooking in the oven
- Brown the beef:
- Cook the ground beef in a large nonstick skillet over medium heat, breaking it apart until it is no longer pink
- Add the vegetables:
- Toss in the onion, garlic, bell pepper, and mushrooms, sauteing for 5 to 7 minutes until everything has softened and smells amazing
- Wilt the spinach:
- Stir in the spinach and cook for about 1 minute until it has collapsed into the sauce
- Build the sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper, then let everything simmer together for 5 minutes
- Combine everything:
- Mix the cooked pasta into the beef and vegetable sauce until every piece of pasta is coated
- Transfer to baking dish:
- Pour the mixture into a lightly greased 23x33 cm (9x13 inch) baking dish, spreading it evenly
- Add the cheese topping:
- Sprinkle the mozzarella and Parmesan across the top and arrange turkey pepperoni slices if you are using them
- Bake until bubbly:
- Bake for 20 minutes until the cheese has melted completely and is starting to golden in spots
- Garnish and serve:
- Top with fresh basil if you like, and let the bake rest for a few minutes before serving so it sets up nicely
Pin to Board 
Pin to Board This recipe saved me during a particularly chaotic month when I was working late nights and had zero energy to think about dinner. Having containers of this in the fridge meant I actually looked forward to coming home and eating something real instead of ordering takeout again.
Making It Ahead
You can assemble the entire bake up to 24 hours before baking, just cover it tightly and refrigerate until you are ready. Add an extra 5 to 10 minutes to the baking time if it is going into the oven cold from the refrigerator.
Freezing Instructions
Wrap the unbaked casserole tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen at 180°C (350°F) for about 60 to 70 minutes until hot throughout.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness of the cheese and beef perfectly. Steamed broccoli or roasted green beans also work beautifully alongside.
- Crusty whole wheat bread for soaking up any extra sauce
- A glass of dry red wine if you are enjoying this for dinner
- Extra red pepper flakes on the table for those who like more heat
Pin to Board 
Pin to Board There is something deeply comforting about a bubbling casserole coming out of the oven, cheese stretching across the top as you scoop that first serving. This bake has become my go to for bringing to friends who need a homemade meal, because it travels well and tastes even better the next day.
Common Questions
- → Can I make this pasta bake ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate before baking. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What pasta shapes work best for this dish?
Whole wheat penne or rotini are ideal because their ridges and curves hold the sauce and meat mixture well. You could also use fusilli, macaroni, or whole wheat gemelli.
- → Can I freeze the leftovers?
Absolutely. Portion the cooled bake into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven at 180°C (350°F) until heated through.
- → How can I increase the protein content even more?
Stir in 200 g of low-fat cottage cheese or ricotta before baking. You can also use chickpea or lentil pasta instead of whole wheat pasta for an additional protein boost and gluten-free option.
- → What vegetables can I add or substitute?
Try adding roasted zucchini, black olives for Mediterranean flair, or diced eggplant. You can substitute the bell pepper with other vegetables like diced carrots or chopped broccoli for added nutrition.
- → Is turkey pepperoni necessary for the pizza flavor?
No, it's optional. The Italian herbs, garlic, and tomatoes already provide plenty of Italian-inspired flavor. The turkey pepperoni simply adds a classic pizza topping element if you enjoy it.