Pasta Bake


Jump to Recipe – – – – – Print Recipe

If you’re looking for a hearty, cheesy, carb filled dish then this Pasta Bake is for you!

I must say, this dish is a guilty pleasure of mine. I wish I could eat it more often, but then my pants wouldn’t fit quite right. Full of cheesy, creamy béchamel goodness this faux ground beef pasta bake is loaded with flavour. One of my preferred comfort foods, this dish can feed your entire family and you’ll still have leftovers.

Made with Yves ground, you start off by making the meat sauce. Now, you can very easily use real ground beef, but my household prefers the vegetarian version. Next, you make your creamy and cheesy béchamel sauce. This combined with your tomato sauce meat sauce is a match made in heaven. Mix all of it together with your penne pasta and cover it all with some more cheese and bake ’til perfection. Serve with some garlic bread and salad and you have once deliciously comforting meal.


Want to try some other pasta recipes?

Shrimp Pasta

Vegetarian Spaghetti

Fettuccine Alfredo

Pasta Bake

Pasta Bake

A delicious meat sauce over penne pasta, covered in a béchamel sauce and cheese
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian


  • Large glass dish pan
  • Large deep pan
  • Small sauce pan


Meat Sauce

  • 1 yellow onion finely chopped
  • 1 bell pepper finely chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 6 white mushrooms finely chopped
  • 645 mL pasta sauce I used Preggo Original Pasta Sauce
  • 340 g Yves Italian veggie ground
  • 1 tsp Italian seasoning
  • 1 tsp salt / to taste
  • 1 tsp pepper / to taste
  • 454 g penne pasta cooked al dente


  • ½ cup butter melted
  • ½ cup all-purpose flour
  • 2 tbsp parmesan cheese
  • ¼ tsp nutmeg
  • 3 cups 10% cream
  • ½ tsp salt


Meat Sauce

  • On medium-high heat, heat the olive oil in a large pan. Add the onion and cook for 2 minutes. Next, turn the heat down to medium and add the garlic, pepper, salt, pepper and Italian seasoning and cook for 3 minutes. Next, add the mushrooms and continue to cook for 5 minutes. Then, add the Yve's ground and cook for 2 minutes. Turn heat down to a simmer, add the pasta sauce and simmer for 10 minutes.
  • In the meantime, cook your penne pasta as per packet instructions until al dente. Drain and set aside.


  • To make the béchamel, melt the butter in a small sauce pan over medium-low heat. Once melted, slowly add and whisk in the flour. Next, slowly add and whisk in the cream. Add the parmesan cheese, salt and nutmeg. Whisk continuously until sauce thickens, about 10-15 minutes. Once it reaches your desired thickness, set to the side.

Putting it all together

  • Preheat the oven to 400°F. In a large glass pan, add the cooked penne and cover with the meat sauce. Mix until well combined. Top with the béchamel and some additional shredded cheese or parmesan cheese. Bake for 15 minutes. Then, switch to broil and broil on high for 3 minutes. Let the dish rest for at least 5-10 minutes before serving.


Did you make this recipe? Tag @forkandflora on Instagram!
Keyword béchamel, cold pasta salad, meat sauce, pasta bake, penne pasta

One thought on “PASTA BAKE

  1. Pingback: SPINACH RICOTTA CANNELLONI | Fork & Flora |

Leave a Reply