This cheesy ground beef and vegetable pasta bake is the definition of easy comfort food. It combines savory minced beef, tender pasta, and a generous mix of vegetables, all finished with a melted mozzarella topping. Everything bakes together in one dish, creating a warm, satisfying meal that works just as well for busy weeknights as it does for feeding a group. The vegetables keep it balanced and colorful, while the cheese brings that irresistible oven-baked finish.
Ingredients
- Olive oil, for cooking
- 1 onion, chopped
- 400 g ground beef
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 celery stalk, chopped
- 1 carrot, grated or finely diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup pasta, penne, fusilli, or macaroni
- 100 g mushrooms, sliced
- 1 teaspoon sweet paprika
- 100 g mozzarella cheese, shredded
- Olive oil, for drizzling before baking
Instructions
Prepare the base
Preheat the oven to 180°C. Cook the pasta in salted water until al dente, then drain and set aside.
Cook the beef
Heat olive oil in a large pan over medium heat. Add the onion and cook until soft. Add the ground beef and cook until browned, breaking it up as it cooks.
Season with salt, black pepper, and garlic powder. Stir and cook for another 2 minutes to develop flavor.
Add the vegetables
Add celery, carrot, red bell pepper, and zucchini. Cook for a few minutes until the vegetables start to soften but still hold their shape.
Stir in the mushrooms and paprika, then cook for another minute. Adjust seasoning if needed.
Combine with pasta
Add the cooked pasta to the pan and mix everything well so the pasta is evenly coated with the beef and vegetables.
Assemble and bake
Transfer the mixture to a lightly oiled baking dish. Sprinkle the shredded mozzarella evenly on top and drizzle lightly with olive oil.
Bake for 10 to 15 minutes, until the cheese is melted and lightly golden.
Serve
Let the bake rest for a few minutes before serving. Enjoy hot.
Why This Recipe Works
Browning the beef first builds a rich base, while cooking the vegetables gently keeps them tender and flavorful. Using al dente pasta prevents the bake from becoming mushy, and mozzarella melts smoothly without overpowering the dish. The result is a balanced, satisfying pasta bake that holds together beautifully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 160°C, covered, until warmed through. A small splash of water or olive oil helps restore moisture. This dish can also be frozen for up to one month.
Variations
- Use ground chicken or turkey instead of beef
- Add spinach or kale for extra greens
- Mix in a spoon of cream cheese for a creamier texture
- Make it vegetarian by skipping the meat and doubling the mushrooms
- Add chili flakes for a mild heat
Serving Suggestions
Serve this pasta bake with a simple green salad dressed with lemon and olive oil. Garlic bread or toasted baguette slices pair well with the melted cheese. For a lighter option, serve smaller portions alongside roasted vegetables.
Nutritional Notes
This dish offers a good balance of protein, carbohydrates, and vegetables. Ground beef provides iron and protein, vegetables add fiber and vitamins, and pasta delivers steady energy. Using olive oil and a moderate amount of cheese keeps it comforting without being overly heavy.
This cheesy ground beef and vegetable pasta bake is an easy, dependable recipe that brings everyone to the table and keeps them coming back for more.
