Description
Hearty baked penne pasta combines Italian comfort with rich, creamy layers of cheese and marinara sauce. Melted mozzarella and herbs create a delicious meal perfect for family dinners, and you will savor each satisfying bite.
Ingredients
Scale
- 1 lb (454 g) ground beef (or Italian sausage)
- 12 oz (340 g) penne pasta
- 1 ½ cups shredded mozzarella cheese
- 1 cup ricotta cheese (or cottage cheese)
- ½ cup grated Parmesan cheese
- 1 (24 oz/680 g) jar marinara sauce
- ½ onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Pasta Preparation: Boil salted water and cook penne until al dente, then drain and lightly toss with olive oil to prevent sticking.
- Meat Sauce Development: Brown ground beef or sausage in a skillet, sauté onions and garlic until aromatic, then introduce marinara sauce with Italian seasoning, salt, black pepper, and red pepper flakes; simmer to intensify flavors.
- Cheese Integration: Fold ricotta cheese into cooked penne, creating a creamy base for the pasta bake.
- Layering Technique: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Construct alternating layers of pasta-ricotta mixture, meat sauce, mozzarella, and Parmesan cheese, ensuring even distribution.
- Baking Process: Cover with aluminum foil and bake for 20 minutes, then uncover and continue baking until cheese melts into a golden, bubbling crust.
- Finishing Touches: Rest the dish for 5 minutes to allow flavors to meld and sauce to slightly thicken, then garnish with freshly chopped basil or parsley before serving.
Notes
- Prevent Pasta Sticking: Toss cooked pasta with olive oil immediately after draining to stop clumping and maintain individual noodle separation.
- Control Meat Moisture: Thoroughly drain excess grease from browned meat to prevent a greasy, heavy dish and ensure a cleaner flavor profile.
- Cheese Distribution Technique: Gently fold ricotta into pasta to create even, creamy pockets throughout the dish, avoiding dense cheese clusters.
- Resting is Critical: Allow the baked pasta to rest for exactly 5 minutes after cooking, which helps sauce thicken and makes serving cleaner and more structured.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 564
- Sugar: 6 g
- Sodium: 645 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg