Protein Pasta Bolognese

By Jenna Ruiz, RDN · Updated May 13, 2026

Chickpea pasta plus lean beef ragu gives you 47 grams of protein and 12 grams of fiber in a bowl of comfort food.

Prep

10 min

Cook

25 min

Total

35 min

Servings

4

Calories

610

Protein

47g

Carbs

62g

Fat

17g

Ingredients

• •8 ounces chickpea or lentil pasta
• •1.25 pounds (570g) 93% lean ground beef
• •1 onion and 2 carrots, finely diced
• •3 garlic cloves, minced
• •1 can (24oz) crushed tomatoes
• •2 tablespoons tomato paste
• •1 teaspoon each oregano and salt
• •Grated parmesan

Instructions

1. 1

   Brown the beef over medium-high heat until well colored, then drain excess fat.

2. 2

   Add the onion and carrots and cook 6 minutes, until softened.

3. 3

   Stir in the garlic and tomato paste and cook 90 seconds to deepen the flavor.

4. 4

   Add the crushed tomatoes and oregano and simmer 15 minutes.

5. 5

   Cook the pasta one minute short of the package time and reserve 1/2 cup water.

6. 6

   Toss the pasta into the sauce with a splash of the pasta water and finish with parmesan.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Legume pasta overcooks fast. Set a timer and taste two minutes early.
• A parmesan rind dropped into the sauce adds serious depth if you have one.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions