Mediterranean Ground Beef and Pasta Bake

Not your typical Mac’ n’ Beef, this recipe makes hearty and healthy go hand-in-hand. If pressed for time, skip the baking and use as a stove-top dish. For a potluck affair, the recipe can easily be doubled, baking in a 13 x 9-inch (3 L) baking dish.
Yield 6 Servings Prep. Time 20 min Cooking Time 40 min Total Time 60 min


Here are the following ingredients:

  • 2 cups (500 mL) whole wheat rotini or penne pasta (uncooked)
  • 1 lb (500 g) Lean Ground Beef Chuck
  • 1 medium onion, chopped
  • 1 cup (250 mL) sliced mushrooms
  • ½ EACH sweet red and green pepper, diced
  • 2 cloves garlic, minced
  • 1½ cups (375 mL) pasta sauce (about half a jar)
  • 1 cup (250 mL) shredded part-skim mozzarella cheese
  • ½ cup (125 mL) crumbled light feta cheese
  • ¼ cup (60 mL) chopped pitted Kalamata olives
  • 2 tbsp (30 mL) prepared basil pesto
  • Fresh Italian parsley leaves (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cook pasta in a large pot of boiling salted water according to package directions. Drain and set aside.

  2. Meanwhile, cook ground beef, onion, mushrooms, red and green peppers and garlic over medium-high heat in a large nonstick skillet, breaking up beef with a spoon and stirring often, for 8 to 10 minutes or until meat is cook thoroughly and any liquid has evaporated or drain, if necessary. Remove from heat.

  3. Stir in pasta sauce, half the mozzarella, feta, olives and pesto; gently stir in pasta. Spoon into 8-inch (2 L) square baking dish and sprinkle with remaining mozzarella. Tent loosely with foil.

  4. Bake in 350°F oven for 25 minutes. Uncover and bake for 5 minutes or until hot, bubbling and cheese is melted. Garnish with fresh parsley, if desired.