Mediterranean Beef and Pasta Bake

Mediterranean Beef and Pasta Bake is a hearty, flavor-packed dish that combines lean ground beef, whole wheat pasta, and vibrant Mediterranean ingredients into one comforting casserole. This recipe is not your average mac and beef — it’s a wholesome, protein-rich dinner with a burst of bold flavors from olives, pesto, and feta. Perfect for busy weeknights or meal prep, this dish can also be served straight from the stovetop if you’re short on time. Whether you’re feeding a family or meal planning for the week, this easy pasta bake is sure to become a favorite in your kitchen.

Why You’ll Love This Mediterranean Beef and Pasta Bake

This isn’t your typical beef-and-pasta casserole. The addition of Kalamata olives, feta cheese, and basil pesto brings an unmistakable Mediterranean flair that elevates the flavor profile. It’s hearty yet balanced, featuring whole grains, lean protein, and plenty of vegetables. Plus, you can prepare it ahead of time and simply pop it in the oven when you’re ready to serve, making it an excellent choice for busy schedules or dinner parties.

Ingredients

• 2 cups (500 mL) whole wheat rotini or penne pasta

• 1 lb (500 g) extra-lean ground beef (sirloin or round)

• 1 medium onion, finely chopped

• 1 cup (250 mL) sliced mushrooms

• ½ each diced red and green bell pepper

• 2 cloves garlic, minced

• 1 ¾ cups (350 mL) reduced-fat and reduced-sodium pasta sauce

• 1 cup (250 mL) shredded part-skim mozzarella cheese

• ½ cup (125 mL) crumbled light feta cheese

• ¼ cup (50 mL) chopped pitted Kalamata olives

• 2 tbsp (30 mL) prepared basil pesto

Step-by-Step: How to Make Mediterranean Beef and Pasta Bake

1. Cook the pasta: Boil rotini or penne following the instructions on the package.

2. Cook the beef mixture: In a large nonstick skillet, cook ground beef, onion, mushrooms, bell peppers, and garlic over medium-high heat until the beef is browned and vegetables are tender. Ensure any excess liquid is evaporated.

3. Combine ingredients: Mix in the pasta sauce along with half the mozzarella, feta, olives, pesto, and the cooked pasta until well combined.

4. Assemble the casserole: Spoon the mixture into an 8-inch (2 L) square baking dish. Sprinkle the remaining mozzarella on top.

5. Bake: Tent loosely with foil and bake in a preheated oven at 350°F (180°C) for 25 minutes. Remove foil and bake for an additional 5 minutes until the cheese is melted and bubbly.

Helpful Tips

• Use freshly grated mozzarella for the best melting texture.

• Don’t skip draining the pasta and beef mixture properly—excess liquid can make the casserole watery.

• For added crunch, top with breadcrumbs mixed with Parmesan before baking.

• If you want extra protein, stir in a can of drained chickpeas for a heartier dish.

Substitutions and Variations

• Pasta: Swap whole wheat for gluten-free pasta if needed.

• Protein: Swap in ground turkey or chicken for a leaner option.

• Cheese: Replace feta with goat cheese or ricotta for a creamier texture.

• Vegetables: Add zucchini, spinach, or artichokes for even more Mediterranean flair.

• Sauce: Try a roasted red pepper pasta sauce for a slightly sweeter flavor.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap the entire baked dish tightly in foil or portion into containers and freeze for up to 2 months.

• Reheating: Thaw overnight in the fridge, then bake at 350°F until heated through or microwave individual servings.

• Make-ahead: Prepare the casserole, seal it well, and store it in the refrigerator for up to 24 hours before baking.

Nutritional Information (Per Serving)

• Calories: 380

• Protein: 28g

• Carbohydrates: 38g

• Fat: 14g

• Fiber: 6g

• Sodium: 640mg

(Values are approximate and based on 6 servings.)

Serving Suggestions

• Serve alongside a crisp Greek salad for a complete Mediterranean-inspired plate.

• Pair with warm pita bread or garlic toast for a hearty side.

• Enjoy with a glass of red wine or sparkling water with lemon for a complete dining experience.

Frequently Asked Questions About Mediterranean Beef and Pasta Bake

Can I make this ahead of time?
Yes! Prepare the casserole, seal it well, and store it in the refrigerator for up to 24 hours before baking.

Can I skip baking?
Absolutely. You can serve this straight from the stovetop for a quicker meal.

What type of pasta works best?
Rotini or penne holds the sauce well, but any short pasta like fusilli or rigatoni works too.

Is this recipe kid-friendly?
Yes! The flavors are mild and balanced. For picky eaters, you can reduce the olives or feta.

Can I make it vegetarian?
Yes! Swap the ground beef for lentils or a plant-based meat alternative.

Conclusion

Thank you for stopping by to explore this Mediterranean Beef and Pasta Bake recipe! This dish is one of my go-to weeknight dinners because it’s hearty, flavorful, and incredibly easy to make. Whether you bake it for a cozy family meal or serve it straight from the skillet for a quick dinner, it’s a delicious way to enjoy Mediterranean-inspired flavors in a comforting casserole. I hope you enjoy every bite as much as I do. Happy cooking, and thank you for being part of this food-loving community!

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Mediterranean Beef and Pasta Bake

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• Author: Lisa
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

Mediterranean Beef and Pasta Bake is a hearty, cheesy casserole loaded with lean ground beef, whole wheat pasta, and bold Mediterranean flavors like olives, pesto, and feta. Perfect for busy weeknights or make-ahead dinners!

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Ingredients

Scale 1x2x3x

2 cups (500 mL) whole wheat rotini or penne pasta

1 lb (500 g) extra-lean ground beef (sirloin or round)

1 medium onion, finely chopped

1 cup (250 mL) sliced mushrooms

½ each diced red and green bell pepper

2 cloves garlic, minced

1 ¾ cups (350 mL) reduced-fat and reduced-sodium pasta sauce

1 cup (250 mL) shredded part-skim mozzarella cheese, divided

½ cup (125 mL) crumbled light feta cheese

¼ cup (50 mL) chopped pitted Kalamata olives

2 tbsp (30 mL) prepared basil pesto

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Instructions

• Cook the pasta: Boil rotini or penne following the instructions on the package.

• Cook the beef mixture: In a large nonstick skillet, cook ground beef, onion, mushrooms, bell peppers, and garlic over medium-high heat until the beef is browned and vegetables are tender. Ensure any excess liquid is evaporated.

• Combine ingredients: Mix in the pasta sauce along with half the mozzarella, feta, olives, pesto, and the cooked pasta until well combined.

• Assemble the casserole: Spoon the mixture into an 8-inch (2 L) square baking dish. Sprinkle the remaining mozzarella on top.

• Bake: Tent loosely with foil and bake in a preheated oven at 350°F (180°C) for 25 minutes. Remove foil and bake for an additional 5 minutes until the cheese is melted and bubbly.

Notes

Prepare ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Substitute ground turkey or chicken for a lighter version.

Add extra vegetables like zucchini or spinach for more nutrition.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 portion (about 1/6 of dish)
• Calories: 380
• Carbohydrates: 38g
• Protein: 28g