Italian Mozzarella Burgers with Sweet Potato Fries and Make-Ahead Pasta Bake

These Italian-style burgers bring together juicy beef patties, rich marinara sauce and gooey mozzarella cheese on toasted brioche buns. Served alongside crispy roasted sweet potato rounds, it’s a satisfying dinner that feels special any night of the week.

But the real magic happens the next day: the extra ingredients transform into a creamy fusilli pasta bake with zucchini and melted cheese. It’s a two-for-one dinner plan that makes lunch effortless-just reheat and enjoy.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Fusilli PastaView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

4 ounce Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust oven racks to middle and upper positions and preheat to 450°F. Bring a medium pot of salted water to a boil. Halve zucchini lengthwise, then cut crosswise into ¼-inch half-moons. Mince or grate garlic. Slice sweet potatoes into ¼-inch rounds. Once water boils, add fusilli and cook until al dente, 9-12 minutes; drain.
2. Heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add zucchini and cook until tender, 4-5 minutes. Remove and set aside. Heat another drizzle of oil in the same pan. Add garlic and cook until fragrant, about 30 seconds. Add half the ground beef, breaking it up and cook until browned, 5-6 minutes. Drain excess grease. Season with salt and pepper. Stir in zucchini and Tuscan Heat Spice.
3. Meanwhile, toss sweet potato rounds on a baking sheet with a drizzle of oil, salt, pepper and a pinch of thyme (optional). Roast on upper rack until tender and lightly crisped, 20-25 minutes, tossing halfway. Measure ¼ cup marinara sauce into a small bowl; season with salt and pepper and set aside. To the pan with beef, stir in milk and remaining marinara. Bring to a simmer and cook until slightly reduced, 2-3 minutes.
4. Reduce heat to medium. Stir in cooked fusilli. Season with salt and pepper. Remove from heat. If your pan isn’t ovenproof, transfer mixture to a baking dish. Sprinkle half the mozzarella over the pasta. Bake on middle rack until cheese melts, 5-7 minutes. Set aside to cool. Split brioche buns and toast until golden, 2-3 minutes. Shape remaining beef into two patties; season with salt and pepper.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until just shy of desired doneness, 3-5 minutes per side. Top each patty with reserved marinara and remaining mozzarella. Cover pan and let cheese melt, 1-2 minutes. Place patties on buns and serve with roasted sweet potatoes.
6. Divide the pasta bake between two reusable containers. Refrigerate for lunch. To reheat, microwave on high until warmed through, 2-3 minutes.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne or rotini works well in the bake.

How do I reheat the pasta bake?

Microwave on high for 2-3 minutes or reheat in a 350°F oven for about 10 minutes.

Can I make the burgers without the pasta bake?

Absolutely. Simply use all the beef for patties and skip the pasta steps. Adjust cooking times accordingly.