Italian · Dinner

Sheet Pan Creamy Garlic Beef Pasta

Name: Sheet Pan Creamy Garlic Beef Pasta
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1,500 g Lean ground beef; 500 g Fusilli pasta; 500 g Tomatoes; 150 g Cherry tomatoes; 400 g Bell peppers; 2 bulbs Garlic; 5 tsp Italian herbs; 100 g Parmesan cheese; 200 g Light cream cheese; 3 ½ tsp Paprika powder; 1 tsp Chili flakes; 2 tsp Garlic powder; Olive oil; Parsley; 120 ml Water; Black pepper; Salt

High-protein sheet pan pasta with a creamy roasted red pepper–tomato sauce and lean garlic beef—perfect for make-ahead meals.

8

Servings

30 min

Cook time

577

Calories

59 g

Protein

Plan this recipe

Ingredients

17 items

Servings

8

1,500 g Lean ground beef
500 g Fusilli pasta
500 g Tomatoes
halved
150 g Cherry tomatoes
400 g Bell peppers
red
2 bulbs Garlic
bulbs
5 tsp Italian herbs
for sauce
100 g Parmesan cheese
200 g Light cream cheese
3 ½ tsp Paprika powder
for sauce
1 tsp Chili flakes
2 tsp Garlic powder
Olive oil
drizzle; or use cooking spray
Parsley
finely chopped; for garnish
120 ml Water
reserved pasta water
Black pepper
for sauce
Salt
for sauce

Required equipment

Stovetop
Oven
Blender

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Instructions

8 steps

Temperature

1
Preheat oven to 390 °F. On a large parchment-lined sheet pan, add 500 g Tomatoes (cut in half), 150 g Cherry tomatoes (cut in half), 400 g Bell peppers (cut big pieces) and 2 bulbs Garlic (cut away the top and bottom). Season with Salt, Black pepper, 5 tsp Italian herbs, 1 ¾ tsp Paprika powder and 1 tsp Chili flakes. Lightly drizzle Olive oil.
2
Roast the vegetables for 25 minutes until softened and lightly charred.
3
Meanwhile, boil the 500 g Fusilli pasta in salted 120 ml Water until al dente. Reserve about 120 ml Water from the pasta and drain.
4
Let the roasted vegetables cool slightly. Then put all of the vegetables in a blender and blend with 200 g Light cream cheese, 50 g Parmesan cheese and the reserved 120 ml Water from the paster until smooth. Set aside.
5
Reduce oven to 375 °F. On the same sheet pan, spread 1,500 g Lean ground beef in an even layer, score with a spatula, season with Salt, Black pepper, 5 tsp Italian herbs, 1 ¾ tsp Paprika powder and 2 tsp Garlic powder, and spray to coat. Bake until sizzling and browned, about 12 minutes.
6
Break up the cooked Lean ground beef into bite-size pieces with a spatula.
7
Add the cooked pasta, creamy red pepper sauce, and remaining 50 g Parmesan cheese to the pan. Toss until evenly coated and creamy. Stir in Parsley.
8
Garnish with extra Parmesan cheese and Parsley and portion for meal prep.