Cabbage Roll Pasta Bake Beef (Print version)

Classic cabbage roll flavors meet cheesy pasta in this hearty bake with ground beef and tangy tomato sauce.

# Ingredient List:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 small head green cabbage, chopped (about 5 cups)
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced

→ Pasta

05 - 12 oz small pasta shells or penne

→ Tomato Sauce

06 - 1 (28 oz) can crushed tomatoes
07 - 1 cup tomato sauce
08 - 2 tbsp tomato paste

→ Dairy

09 - 1 1/2 cups shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese

→ Pantry/Seasonings

11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp sugar (optional, to taste)
16 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes less than package directions for al dente texture. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 3 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add ground beef to the skillet. Cook for 5-6 minutes, breaking apart with a wooden spoon, until fully browned and no pink remains.
05 - Stir in chopped cabbage. Sauté for 5-7 minutes, stirring occasionally, until cabbage has wilted and softened significantly.
06 - Add crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, smoked paprika, and sugar if using. Stir well to combine. Simmer for 10 minutes to allow flavors to meld. Season generously with salt and freshly ground black pepper to taste.
07 - Transfer cooked pasta to a large mixing bowl. Add the beef-cabbage mixture and half of the shredded mozzarella cheese. Gently fold together until evenly combined.
08 - Pour the mixture into the prepared baking dish, spreading evenly. Top with remaining mozzarella and all of the grated Parmesan cheese in an even layer.
09 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and begin melting the cheese.
10 - Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown on top.
11 - Let the dish rest for 5 minutes before serving to allow the cheese to set slightly for easier serving.

# Expert Advice:

01 -
  • All the cozy comfort of stuffed cabbage rolls without spending hours at the stove
  • The pasta soaks up that sweet tomato-cabbage sauce as it bakes
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Undercook the pasta or it will turn mushy after baking
  • The cabbage shrinks dramatically so don't worry if it looks like too much at first
  • Letting the sauce simmer long enough is what makes the cabbage sweet instead of bitter
03 -
  • A splash of vinegar or Worcestershire sauce wakes up the tomato flavor
  • Grated cheese melts better than shredded so mix it into the pasta

Return