Beefed-Up Italian Style Pasta Bake Recipe

Name: Beefed-Up Italian Style Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup flour; 1 teaspoon fresh ground black pepper; 1 lb beef tips, cut into 1-inch cubes; 2 tablespoons cooking oil; 1 ½ cups sweet onions, chopped; 2 cups tomatoes, chopped (Roma if available); 2 cups tomato sauce; 1 ½ teaspoons salt; 1 ½ teaspoons garlic, minced; 2 teaspoons basil, dried; 1 ½ teaspoons italian seasoning, dried; 3 cups cavatappi pasta, uncooked; 1 tablespoon salt; ¾ cup part-skim ricotta cheese; 1 ½ cups mozzarella cheese, shredded

Servings: persons

¼ cup flour
1 teaspoon fresh ground black pepper
1 lb beef tips, cut into 1-inch cubes
2 tablespoons cooking oil
1 ½ cups sweet onions, chopped
2 cups tomatoes, chopped (Roma if available)
2 cups tomato sauce
1 ½ teaspoons salt
1 ½ teaspoons garlic, minced
2 teaspoons basil, dried
1 ½ teaspoons italian seasoning, dried
3 cups cavatappi pasta, uncooked
1 tablespoon salt
¾ cup part-skim ricotta cheese
1 ½ cups mozzarella cheese, shredded

1
Place flour, black pepper and beef cubes in a plastic bag, and shake to coat.
2
In a large saucepan, heat oil on medium high heat.
3
Add the meat and cook until browned.
4
Add onions, and continue cooking until they are slightly transparent.
5
Stir in tomatoes, tomato sauce, salt, garlic, basil and Italian seasoning.
6
Bring to a boil.
7
Reduce heat, cover, and simmer for approximately 1 hour, or until meat is fork tender and sauce thickens.
8
Taste, and adjust seasoning if needed.
9
Note: Some tomatoes contain more water then others.
10
If your sauce has not thickened, remove the lid and continue to simmer for about 30 minutes.
11
This will allow some of the moisture to evaporate.
12
While the sauce is thickening, cook pasta in 3 liters of boiling water, with 1 tbsp salt until al denta.
13
Drain well and keep covered until needed.
14
Heat oven to 350*.
15
Grease a large casserole dish.
16
Add the thickened sauce into the pasta, and stir gently.
17
Pour this mixture into the prepared casserole dish.
18
Top with the ricotta cheese and carefully stir it into the pasta mixture, as you would if marbling cake batter.
19
Finish by sprinkling the mozzarella on top.
20
Bake for 35 - 45 minutes, or until the cheese has melted and has begun to take on a slight golden colour.

1325

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup flour, 1 teaspoon fresh ground black pepper, 1 lb beef tips, cut into 1-inch cubes, 2 tablespoons cooking oil, and more.

Yes, Beefed-Up Italian Style Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beefed-Up Italian Style Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions