These Beef and Cabbage Pasta Bowls will be your newest go-to for a quick and healthy meal! Easy, filling, and picky-eater approved!
It’s another recipe-that-isn’t-a-recipe kinda day.
If you remember the sausage and brussels sprouts meal prep bowls where I was embarrassed to share it because it’s really just components mixed together, this is another one of those.
Easy? Check! Healthy? OH YEA.
Just like the Mediterranean Chickpea Pasta Salad it’s loaded with protein and fiber. And, family-friendly?
It’s a winner winner PASTA (?) dinner!
Why you will LOVE this Recipe
Nothing beats a classic, simple and healthy recipe that pleases picky eaters and feeds your family after a busy day! And what is something that pleases almost everyone? PASTA! I love a heaping plate of pizza crockpot pasta and there’s something so satisfying about noodles smothered in creamy pumpkin pasta sauce, too. It’s comfort food at its finest and this beef pasta recipe is going to be the PERFECT weeknight meal to feed your crew. It’s easy to make, uses simple ingredients that you probably already have in your kitchen, and i guarantee it’s something that everyone in the family will enjoy!
For this pasta recipe, I use a secret ingredient to add some veggie goodness without making it super obvious to kids and anyone who is a picky eater! Cabbage, when cooked, softens and blends right in with the meat and pasta and adds a lot of flavor and texture to the meal! You love it in keto cabbage rolls and now you’ll love it in these bowls! Here’s what you’ll need to get together to make Beef Pasta Bowls:
- Green Cabbage
- Olive Oil
- Pasta, of choice
- Lean Ground Beef
- Tomato Pasta Sauce
- Parmesan Cheese
- Fresh Basil
How to make Beef Pasta Bowls
Turn on the oven and allow it to fully preheat. In a bowl, toss the cabbage with salt and oil and evenly spread it onto a lined cookie sheet. Pop the cabbage in the oven and roast it until it’s fork tender and lightly golden brown.
While the cabbage is roasting in the oven, boil your pasta until it’s cooked. Drain and set aside.
In a large frying pan, cook up the ground beef on medium-high heat. Make sure you break it up as it cooks to ensure it all cooks evenly.
Toss the pasta in the sauce right in the pot it was cooked in, and allow the sauce to heat up a bit on low heat. Divide the warm pasta between two bowls, followed by the beef, cabbage, and parmesan cheese. Slice the basil and sprinkle as much as you’d like into each bowl. Serve it up and enjoy!
This, by far, has to be one of my favorite beef and pasta recipes. It’s extremely delicious and nutritious, but it doesn’t take a lot of time to make! There are ways to tweak the recipe to suit your dietary preferences and needs, too- here’s a few ideas:
- Make it Paleo: If you’re hoping to enjoy these pasta bowls but need them to be paleo friendly, you’re in luck! Simply use sweet potato noodles instead of traditional pasta, and choose a sauce that is paleo friendly.
- Make it Low Carb and Keto: If you need a low carb option to replace regular white pasta, spiralize a zucchini or buy pre-made zucchini noodles! They are really tasty and work great in these bowls.
- Make it Vegan/Vegetarian: If you’re hoping for a vegan friendly pasta bowl, all you need to do it cook up some tofu instead of ground beef and omit the cheese or use a vegan cheese of your choice.
More healthy dinner recipes
- pineapple grilled cauliflower rice mexican chicken bowls
- low carb fish taco bowls
- grilled tropical chicken bowls
- 3 Cups Green cabbage roughly chopped
- 1 tsp Olive oil
- 3 Oz Pasta, of choice (I like chickpea pasta in any shape)
- 1/2 Lb 90% Lean Ground Beef
- 1 Cup Tomato pasta sauce, of choice (I like one that is creamy)
- 1/4 Cup Parmesan Cheese, Grated
- Fresh basil, sliced
- Heat your oven to 400 degrees.
- Toss the cabbage with the oil and a pinch of salt and spread in one layer on a cookie sheet. Bake until the cabbage is lightly browned and fork tender, about 20-25 minutes.
- While the cabbage roasts, boil the pasta according to package directions.
- In a pan, cook the beef on medium-high heat until no longer pink inside, breaking it up into crumbles as you cook it.
- Once the pasta is cooked, drain it and toss with the sauce.
- Divide the pasta between two bowls, followed by the cabbage, beef, cheese and some basil.
- Season to taste with salt and DEVOUR!
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