Cabbage Roll Pasta Bake With Tomato Sauce Beef (Print version)

Hearty beef and cabbage pasta bake with tangy tomato sauce and melted mozzarella cheese.

# 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

# 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 oil.
02 - Bring a large pot of salted water to a boil. Cook pasta shells or penne for 2 minutes less than package directions for al dente texture. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, warm olive oil. Add diced onion 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 thoroughly browned and no pink remains.
05 - Stir chopped cabbage into the beef mixture. Sauté for 5-7 minutes, stirring occasionally, until cabbage is wilted and tender-crisp.
06 - Add crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, smoked paprika, and sugar (if using). Stir well to combine. Reduce heat to low and simmer for 10 minutes to allow flavors to meld. Season generously with salt and pepper to taste.
07 - In a large bowl, combine cooked pasta, beef-cabbage sauce mixture, and half of the shredded mozzarella cheese. Gently fold together until evenly incorporated.
08 - Transfer the pasta mixture to the prepared baking dish, spreading evenly. Top with remaining mozzarella cheese and all of the grated Parmesan cheese in an even layer.
09 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and allow flavors to blend.
10 - Remove foil and return to oven for an additional 10 minutes, or until cheese is fully melted, bubbly, and golden brown on top.
11 - Remove from oven and let the dish rest for 5 minutes before serving. This allows the cheese to set slightly and makes serving easier.

# Expert suggestions:

01 -
  • All the soul satisfying warmth of traditional cabbage rolls with about a third of the effort and time
  • The cabbage melts into the pasta while baking, creating the most incredible texture and sweetness
  • Makes enough for generous seconds plus leftovers that taste even better the next day
02 -
  • Undercook the pasta by at least 2 minutes since it will continue cooking in the oven and become mushy otherwise
  • Chop the cabbage into similar sized pieces so it cooks evenly and you do not end up with large tough chunks
  • The baking time is crucial for the cabbage to break down and meld properly with the sauce
03 -
  • Grate your own Parmesan instead of using pre grated for better melting and flavor
  • Use a box grater to quickly shred the cabbage into uniform pieces that cook evenly
  • Let the dish rest those crucial 5 minutes or it will be too loose to serve neatly

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