Cabbage Roll Pasta Bake With Tomato (Printer-friendly)

Comforting pasta bake with cabbage, beef, and tomato sauce - a family favorite cheesy dinner.

# 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/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 a small amount of olive oil.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes less than package directions for al dente texture. Drain thoroughly and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 3 minutes until translucent and fragrant. Add minced garlic and cook for 1 additional minute, being careful not to burn it.
04 - Add ground beef to the skillet. Cook, breaking apart with a wooden spoon, until completely browned and no pink remains, approximately 5 to 6 minutes.
05 - Stir in chopped cabbage. Sauté, stirring occasionally, until cabbage has wilted and softened, about 5 to 7 minutes.
06 - Add crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, smoked paprika, and sugar if using. Reduce heat to low and simmer for 10 minutes to allow flavors to meld. Season generously with salt and pepper to taste.
07 - Transfer cooked pasta to a large mixing bowl. Add the beef-cabbage sauce mixture and half of the shredded mozzarella cheese. Gently fold together until evenly combined.
08 - Transfer the pasta mixture to the prepared baking dish, spreading evenly. Top with remaining mozzarella and all of the grated Parmesan cheese in an even layer.
09 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to allow flavors to meld and cheese to begin melting.
10 - Remove foil and continue baking for an additional 10 minutes, or until cheese is bubbly and golden brown on top.
11 - Remove from oven and let rest for 5 minutes before serving to allow the bake to set for easier scooping.

# Expert Tips:

01 -
  • You get all the nostalgic cabbage roll flavor in about half the time it takes to make the traditional version
  • The pasta absorbs the tomato sauce as it bakes, creating pockets of tangy sweetness throughout
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • I once forgot to undercook the pasta and ended up with mushy, overcooked noodles that fell apart in the sauce
  • Letting the beef and cabbage mixture simmer for the full 10 minutes makes a huge difference in flavor development
03 -
  • Salt your pasta water generously because the noodles absorb flavor as they cook
  • Grate your own Parmesan instead of using pre-grated for better melting and taste

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