Cabbage Roll Pasta Bake With Tomato Sauce Beef (Printable)

Comforting cabbage roll flavors in a cheesy pasta bake with ground 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)
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 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 and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onions and cook 3 minutes until translucent. Add garlic and cook 1 minute until fragrant.
04 - Add ground beef to the skillet. Cook until browned, breaking apart with a spoon, about 5-6 minutes.
05 - Stir in chopped cabbage and sauté until softened, 5-7 minutes.
06 - Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, smoked paprika, and sugar if using. Simmer for 10 minutes. Season generously with salt and pepper.
07 - Combine cooked pasta, beef-cabbage mixture, and half the mozzarella in a large bowl. Mix gently until evenly distributed.
08 - Transfer mixture to the prepared baking dish. Top with remaining mozzarella and all the Parmesan cheese.
09 - Cover with foil and bake 20 minutes.
10 - Uncover and bake an additional 10 minutes, or until cheese is bubbly and golden brown.
11 - Let rest 5 minutes before serving to allow flavors to meld.

# Expert Suggestions:

01 -
  • All the childhood comfort flavors in half the time
  • The cabbage melts into the sauce instead of staying separate and squeaky
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Don't skip undercooking the pasta, it will turn to mush in the oven
  • The cabbage at first seems like too much, but it shrinks dramatically
  • Smoked paprika is optional but it adds this subtle smokiness people notice but can't place
03 -
  • Grate your own cheese, pre-shredded has anti-caking agents that prevent proper melting
  • Let your meat get properly browned, those caramelized bits add deep flavor

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