Healthy Beef and Veggie Pasta Bake
You'll love this recipe for healthy beef and veggie pasta bake. It's so flavorful–it's perfect to serve for sharing.
Equipment
Large skillet (12-inch / 30cm)
Large pot for boiling pasta
13x9 inch (33x23cm) baking pan
Colander
Wooden spoon or spatula
Aluminium foil
Ingredients
1 pound ground beef (minced beef) - lean, 90/10 or leaner, about 450g
8 ounces fusilli pasta - 225g
1 medium green pepper (green capsicum) - chopped 150g
½ medium red onion - chopped 75g
1 tablespoon olive oil- 1 can diced tomatoes - 14.5 oz / 400g
- 14 ounces tomato sauce - passata, 400g
1 cup mozzarella cheese - shredded ; 115g / 4oz
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Preheat your oven to 375°F / 190°C (170°C fan-forced).
- Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and spread it in an even layer. Let it cook undisturbed for 1-2 minutes to develop a brown crust, then break it into pieces with a wooden spoon. Cook for 5-7 minutes until no pink remains. Drain off any excess fat and transfer the beef to a large bowl.1 pound ground beef (minced beef), 1 pinch salt
- In the same skillet, heat the olive oil over medium heat. Add the chopped green pepper and red onion. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened but still have a slight bite. Add them to the bowl with the beef.1 tablespoon olive oil, 1 medium green pepper (green capsicum), 1/2 medium red onion
- Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli for 1-2 minutes less than the package directions — it should still be quite firm in the centre. Drain well in a colander.8 ounces fusilli pasta, 1 pinch salt
- Add the drained pasta, diced tomatoes, and tomato sauce to the bowl with the beef and vegetables. Stir until everything is evenly combined. Season with additional salt and pepper to taste. Transfer the mixture to a lightly greased 13x9 inch (33x23cm) baking pan and spread it into an even layer.8 ounces fusilli pasta, 1 can diced tomatoes, 14 ounces tomato sauce, 1 pound ground beef (minced beef), 1 medium green pepper (green capsicum), 1/2 medium red onion, 1 pinch salt
- Cover the pan with aluminium foil and bake for 20 minutes.
- Remove the foil, sprinkle the shredded mozzarella evenly over the top, and return to the oven uncovered for 8-10 minutes until the cheese is melted and golden. Let the bake rest for 5 minutes before serving.1 cup mozzarella cheese
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze assembled or baked for up to 2 months — thaw overnight in the fridge before reheating.
Make-ahead: Assemble the entire bake in the pan, cover tightly with foil, and refrigerate for up to 24 hours. Let it sit at room temperature while the oven preheats before baking.
Substitutions: Swap fusilli for penne, rigatoni, or rotini — any ridged or tubular short pasta holds the sauce well. Use ground turkey for an even leaner option.
Pro tip: Brown the beef in batches if your pan is small — overcrowding causes the meat to steam instead of sear, which means less flavour in the finished bake.
Cheese variation: Mix a handful of grated Parmesan into the mozzarella topping for a sharper, more complex flavour.
Nutrition
Serving: 1servingCalories: 680kcalCarbohydrates: 59gProtein: 36gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 103mgSodium: 441mgPotassium: 1155mgFiber: 5gSugar: 10gVitamin A: 926IUVitamin C: 45mgCalcium: 230mgIron: 6mg
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