Cabbage Roll Pasta Bake Tomato Beef (Printable)
Comfort food mashup combining classic cabbage roll flavors with cheesy pasta bake goodness
# What You 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. Add pasta and cook for 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 for 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef to the skillet. Cook until browned, breaking apart with a wooden spoon, for approximately 5–6 minutes. Drain excess fat if needed.
05 - Stir in chopped cabbage. Sauté until the cabbage is softened and wilted, about 5–7 minutes.
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 allow flavors to meld. Season generously with salt and pepper to taste.
07 - In a large bowl, combine cooked pasta, beef-cabbage mixture, and half of the shredded mozzarella cheese. Mix gently until evenly distributed.
08 - Transfer the mixture to the prepared baking dish, spreading evenly. Top with remaining mozzarella cheese and all of the grated Parmesan cheese.
09 - Cover the baking dish with aluminum foil. Bake for 20 minutes to heat through.
10 - Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown on top.
11 - Let the dish rest for 5 minutes before serving to allow the flavors to settle and make serving easier.
# Expert Suggestions:
01 -
- Everything you love about stuffed cabbage rolls without the tedious rolling work
- The pasta soaks up all that sweet tomato cabbage flavor as it bakes
- Feeds a crowd with minimal active time and reheats beautifully
02 -
- Do not overcook the pasta initially or it will turn mushy during baking
- The cabbage needs time in the skillet to soften before baking or it will stay crunchy
- Letting the sauce simmer helps the flavors marry and thicken properly
03 -
- Squeeze excess moisture from the cabbage after sautéing if the mixture looks too wet
- Let the dish rest the full 5 minutes or it will be too loose when serving