Cauliflower and Ground Beef Pasta Bake
Discover a comforting and flavor-packed weeknight dinner with this Cauliflower and Ground Beef Pasta Bake! This hearty casserole combines tender penne pasta, wholesome cauliflower florets, and savory ground beef, all enveloped in a rich, tomato-based sauce brimming with garlic, Italian seasoning, and a hint of red pepper flakes for just the right kick. Layered with gooey mozzarella and nutty Parmesan cheese, this baked dish achieves the perfect golden, bubbly topping after a quick trip to the oven. It's an easy, family-friendly recipe that takes only 20 minutes to prep and serves up six satisfying portions. Ideal for meal prepping or serving at a cozy gathering, this nutrient-packed pasta bake offers a delicious way to sneak in vegetables without sacrificing indulgence.
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Recipe Information
Ingredients
- 4 cups cauliflower florets
- 12 ounces penne pasta
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 cups shredded mozzarella cheese
- 0.5 cup shredded Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions. During the last 2 minutes of cooking, add the cauliflower florets to the pot with the pasta. Drain the pasta and cauliflower and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it into small pieces, until browned and fully cooked. Drain any excess grease.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta, cauliflower, and the meat sauce. Mix until well combined.
Transfer half of the mixture into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese over the top. Add the remaining pasta mixture, then top with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the pasta bake from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
