Penne Pasta Bake
This Penne Pasta Bake is an easy weeknight meal. It’s accompanied with a flavorful meat sauce, creamy ricotta, and extra parmesan and mozzarella. (Jump to Recipe)
This dish makes me feel like I know a thing or two about Italian food. Maybe one day. Here, the hearty meat sauce and ricotta are the star of this show. My favorite part of this Penne Pasta Bake is the ooey-gooey, melted cheese on top. This dish is put together with a handful of simple ingredients and is enough to feed your family with leftovers for tomorrow.
You can pretty much use any kind of pasta here in replacement of the Penne. I used the Penne pasta because this one happens to be my favorite.
If you love this quick and easy dinner, be sure to check these out!:
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Greek Chicken Gyros With Tzatziki
Asparagus And Walnut Basil Pesto Penne
Pappardelle With Mushrooms And Shallots
If you make this Penne Pasta Bake, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Penne Pasta Bake
Ingredients
- 1 Ib penne pasta
- 1 Ib ground beef
- 1 onion diced
- 24 oz can of your favorite pasta sauce
- 1/4 tsp oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- 15 oz ricotta
- 10 oz can of cream of mushrooms
- 2 cups mozzarella shredded
- 1/4 cup parmesan shredded
- handful of chopped parsley (optional)
Instructions
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Cook pasta according to cooking instructions until al dente. Drain and set aside in a large bowl.
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Cook ground beef in skillet over medium heat until browned and no longer pink, about 8 minutes. Remove and drain. Saute diced onion until translucent, about 2 minutes.
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Return ground beef back to the skillet. Add pasta sauce, oregano, garlic powder, salt, and pepper. Stir until well combined and simmer for 10 minutes.
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Preheat oven to 375 degrees F.
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While the meat sauce is simmering, add ricotta, cream of mushrooms, and 1/2 cup of mozzarella to the bowl of cooked pasta. Once the meat sauce is finished, add to the pasta bowl. Stir until well combined.
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Spread pasta mixture in a 9×13 inch baking dish. Sprinkle the remaining mozzarella and parmesan cheese on top.
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Bake for 15-25 minutes or until the pasta is hot all the way through and cheese is melted and bubbly. Remove from oven and garnish with parsley. Let cool 5 minutes and serve.
Recipe Notes
*For storage: Store in an airtight container up to 3 days.
