Cabbage Roll Pasta Bake With Beef (Printable Version)
Comforting cabbage roll flavors in a cheesy pasta bake with hearty beef and tangy tomato sauce.
# What You’ll Need:
→ 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 and 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package directions for al dente texture. Drain well and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add diced onions and cook 3 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
04 - Add ground beef to the skillet. Cook until browned, breaking apart with a wooden spoon, about 5–6 minutes. Drain excess fat if desired.
05 - Stir in chopped cabbage and sauté until softened and wilted, 5–7 minutes. The cabbage should be tender but still have slight texture.
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 meld flavors. Season generously with salt and pepper to taste.
07 - In a large bowl, combine cooked pasta, beef-cabbage mixture, and half the shredded mozzarella cheese. Mix gently until evenly distributed.
08 - Transfer mixture to the prepared baking dish, spreading evenly. Top with remaining mozzarella and all the grated Parmesan cheese.
09 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and allow flavors to meld.
10 - Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden brown. Let rest 5 minutes before serving to allow the dish to set.
# Quick Tips:
01 -
- All the nostalgic comfort of stuffed cabbage rolls without spending hours rolling individual leaves
- The way the cabbage softens into the sauce while the pasta absorbs all those beefy tomato flavors
- Makes fantastic leftovers that actually taste better the next day
02 -
- Undercooking the pasta initially is non negotiable or you will end up with mush after baking
- The cabbage might look like too much at first but it wilts down significantly as it cooks
- Cheese that browns too fast means your oven runs hot so check at the fifteen minute mark
03 -
- A splash of Worcestershire sauce or vinegar in the tomato sauce adds depth that makes people wonder what your secret is
- Leftovers reheat exceptionally well in the microwave with a splash of water to loosen everything up