Few meals can bring together comfort, nutrition, and hearty flavor quite like a pasta bake. The combination of tender pasta, savory beef, fresh green vegetables, and gooey cheese creates a dish that feels like a warm hug at the dinner table. A beef and green veggie pasta bake is perfect for weeknight dinners, potlucks, or even meal prepping. What makes it especially appealing is how adaptable it is—you can sneak in extra vegetables, adjust the seasonings, or swap the cheeses to match your taste. This recipe will walk you through every step with precision, so you end up with a dish that’s both wholesome and delicious.

Ingredients

To achieve the perfect balance of flavor and texture, gather the following ingredients:

Pasta: 400 g (14 oz) penne or rigatoni
Ground beef: 500 g (1 lb), lean
Olive oil: 2 tablespoons
Onion: 1 medium, finely diced
Garlic: 3 cloves, minced
Zucchini: 1 medium, sliced into half-moons
Broccoli: 200 g (7 oz), florets only
Spinach: 150 g (5 oz), fresh
Green beans: 150 g (5 oz), trimmed and cut into 2-inch pieces
Tomato passata (pureed tomatoes): 500 ml (2 cups)
Tomato paste: 2 tablespoons
Beef stock: 250 ml (1 cup)
Dried oregano: 1 teaspoon
Dried basil: 1 teaspoon
Chili flakes: ½ teaspoon (optional)
Salt: 1 teaspoon (adjust to taste)
Black pepper: ½ teaspoon
Mozzarella cheese: 200 g (7 oz), shredded
Parmesan cheese: 100 g (3.5 oz), grated

Instructions

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions. The pasta will finish cooking in the oven, so it’s best to keep it slightly firm (al dente). Drain and set aside.

Step 2: Brown the beef

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Add the ground beef, breaking it up with a wooden spoon. Cook until browned all over, about 6–7 minutes.

Step 3: Build the sauce

Stir in the tomato paste, oregano, basil, chili flakes, salt, and pepper. Cook for 1 minute to release the flavors. Pour in the tomato passata and beef stock. Reduce heat to medium and simmer for 10 minutes until the sauce thickens slightly.

Step 4: Prepare the vegetables

While the sauce simmers, bring another pot of water to a boil. Blanch the broccoli and green beans for 2 minutes until just tender but still bright green. Drain and set aside. Add zucchini slices directly into the simmering sauce to soften. Stir in fresh spinach until wilted.

Step 5: Combine pasta, sauce, and vegetables

Preheat oven to 190°C (375°F). In a large mixing bowl, combine the cooked pasta, beef sauce, broccoli, green beans, zucchini, and spinach. Stir well so that the sauce coats everything evenly.

Step 6: Assemble the bake

Transfer the mixture into a large baking dish (about 9×13 inches). Sprinkle shredded mozzarella and grated Parmesan evenly on top.

Step 7: Bake until golden

Place the dish in the preheated oven and bake for 25–30 minutes, or until the cheese is bubbling and golden brown. Let it rest for 5 minutes before serving.

Conservation and Storage

This pasta bake stores well, making it ideal for meal prep.

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 15 minutes or in the microwave until warmed through.
Freezing: You can freeze the assembled but unbaked pasta bake. Wrap tightly with plastic wrap and foil. Freeze for up to 2 months. To cook, thaw overnight in the fridge and bake as directed.

Variations

The versatility of this recipe allows for many creative twists:

Protein swaps: Use ground turkey, chicken, or even Italian sausage for a different flavor profile.
Vegetable substitutions: Replace green beans with asparagus, or swap zucchini for bell peppers. Use any combination of seasonal green veggies.
Cheese variations: Try cheddar, gouda, or fontina for different melting textures.
Creamy version: Stir in ½ cup of cream or ricotta cheese into the sauce for extra richness.
Spicy kick: Add more chili flakes or stir in a diced jalapeño for heat.

Serving Suggestions

Serve this pasta bake hot with simple sides to balance the richness.

Salad: A crisp green salad with lemon vinaigrette pairs perfectly.
Bread: Warm garlic bread or a crusty baguette is ideal for scooping up sauce.
Wine pairing: A medium-bodied red wine like Merlot or Chianti complements the beef and tomato flavors.
Family style: Bring the dish straight to the table and let everyone serve themselves.

Conclusion

A beef and green veggie pasta bake delivers comfort, flavor, and balance in every bite. The tender pasta absorbs the savory beef sauce, while the green vegetables provide freshness and nutrition. It is a dish that can easily be adapted with different proteins, vegetables, or cheeses to match personal preferences. With easy storage and reheating, it also works well for busy households and meal planners. Whether you are feeding family, entertaining friends, or preparing meals ahead of time, this recipe proves both versatile and satisfying. The result is a pasta bake that is hearty, wholesome, and always crowd-pleasing.

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Beef and Green Veggie Pasta Bake: A Comforting Family Favorite

Author: hafsahafsa
Total Time: 65 minutes
Yield: 6 servings 1x

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Description

A hearty beef and green veggie pasta bake loaded with tender pasta, savory beef, fresh vegetables, and golden melted cheese. Perfect for weeknight dinners, meal prep, or gatherings.