Greek · Dinner
Beef and Pasta Bake Bowl (High-Protein)
A Greek-inspired baked pasta bowl combining seared ground beef with tomato sauce, oregano, and a hint of cinnamon, folded with penne and cottage cheese, then topped with melting feta and mozzarella. Finished with fresh parsley and lemon, served warm from the oven.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
675Calories
51.2gProtein
28.6gFat
54.3gCarbs
8.9gSugar
5.4gFiber
1058mgSodium
138mgChol
12.4gSat Fat
1156mgPotassium
404mgCalcium
5.5mgIron
3.2mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cook penne in salted boiling water for 9-10 minutes until al dente, then drain and set aside.
2
Sear
Heat oil in a skillet over medium-high heat, brown beef with onion and garlic for 5-6 minutes until no pink remains, add oregano and cinnamon.
3
Simmer
Stir in canned tomatoes and tomato paste, then simmer for 8 minutes over medium-low heat until sauce thickens.
4
Build
Fold drained pasta and cottage cheese into the meat sauce until evenly coated, then transfer to a small oven-safe bowl.
5
Bake
Scatter feta and mozzarella over top and bake uncovered at 400°F for 12-15 minutes until cheese melts and browns.
6
Plate
Finish with fresh parsley and a lemon squeeze, then serve warm from the oven.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef
- 5.2 oz150g dry penne pasta
- 2/3 cup160g low-fat cottage cheese
- 7 oz200g canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 2 oz56g feta
- 2 oz56g mozzarella
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge
- salt and black pepper, to taste
