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!
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, divided
½ cup (125 mL) crumbled light feta cheese
¼ cup (50 mL) chopped pitted Kalamata olives
2 tbsp (30 mL) prepared basil pesto
Instructions
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Cook the pasta: Boil rotini or penne following the instructions on the package.
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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.
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Combine ingredients: Mix in the pasta sauce along with half the mozzarella, feta, olives, pesto, and the cooked pasta until well combined.
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Assemble the casserole: Spoon the mixture into an 8-inch (2 L) square baking dish. Sprinkle the remaining mozzarella on top.
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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