Baked Penne
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Inactive
30 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
566 kcal
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Course
Main Course
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Cuisine
Italian
Baked Penne
Description
This Baked Penne recipe starts with browning ground beef with onion and garlic for a flavorful base before adding petite diced and crushed tomatoes, oregano, and basil to develop a robust tomato sauce. Fresh spinach is incorporated near the end to add green freshness and texture. The sauce simmers, allowing flavors to deepen and the spinach to wilt.
Cooked penne pasta combines with the sauce before being layered in a casserole dish with ricotta cheese spread on top. Mozzarella and Parmesan cheeses enhance the creamy, cheesy texture after baking. The 400°F baking temperature melts and browns the cheese, creating a flavorful, hearty pasta bake.
Served warm, this dish is ideal for family dinners or meal prep, combining vegetables, protein, and pasta in one casserole. The recipe does not specify baking time or final assembly details beyond spreading ricotta over half the noodles, but the layering balances textures and flavors throughout the dish.
Ingredients
- 12 oz penne pasta uncooked, gluten free if needed, noodles
- 2½ lbs ground beef 90/10
- 28 oz diced tomatoes petite
- 28 oz crushed tomatoes
- 1 medium onion
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp basil dried
- 15 oz ricotta cheese low fat
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese shredded
- 10 oz spinach 1 bag
- salt to taste
- black pepper to taste
Instructions
For the Beef and Tomato Sauce
- In a large pot over medium high heat, add the ground beef and brown.
- While the beef is cooking, dice the onion and add to the pot with the beef. Add the minced garlic as well. Season lightly with salt and pepper.
- Once the meat has browned, add in the cans of petite diced and crushed tomatoes. Stir in the oregano and basil. Allow the mixture to boil for 10-20 minutes to cook out the tomato flavor.
- Chop up the spinach and add to the pot. Stir to incorporate and wilt the leaves.
For the Casserole
- Preheat your oven to 400°F.
- While the beef and sauce is cooking, bring a large pot of water to a boil and cook the noodles according to the packaging. Drain the water.
- Once the noodles and sauce have finished cooking, combine the two together and season with salt and pepper to taste.
- In a large casserole or baking dish, add about half of the noodle mixture in a single layer. Spread out the ricotta cheese over the top of this layer and pour the remaining noodle mixture over the top.
- Top the entire dish with the parmesan and mozzarella cheese.
- Place the dish on a sheet pan to protect from any leakage and place into the oven. Bake for 30 minutes. Watch it closely as you don't want to burn the cheese. If it gets too brown you can cover it with a piece of aluminum foil.
- Allow the casserole to rest and cool before cutting into it.
Plating
- This recipe makes 8 servings. Divide the tray into 8 equal sized pieces and add to each of your dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 48g | 96% |
| Fat | 21g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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