Penne Pasta Bake Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
492 kcal
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Course
Main Course
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Cuisine
Italian
Penne Pasta Bake Recipe
Description
This recipe starts with cooking penne pasta until tender but firm to the bite. Ground beef is browned with chopped onions, then simmered with marinara sauce, allowing flavors to meld over 15 minutes. Sour cream is stirred in to add creaminess and balance acidity.
The cooked pasta is tossed with the sauce mixture and split in a baking dish layered with slices of provolone and shredded mozzarella. Baking the dish at 350°F melts the cheese fully and creates a bubbly, golden top. Parmesan cheese sprinkled last adds a nutty, savory element. Chopped parsley brightens the final dish.
This baked pasta casserole is a comforting, hearty meal. Ground beef may be partially replaced with Italian sausage for a flavor variation, and any short pasta shapes can substitute for penne. The dish can be prepared ahead of time and refrigerated before baking.
It also freezes well either assembled or after baking; just thaw in the refrigerator overnight before heating. Leftovers maintain quality refrigerated for 3-4 days and can be reheated in the oven or microwave, with microwave use best reserved for single servings.
Ingredients
- 8 oz penne pasta
- ½ lb ground beef
- ½ onion chopped, medium
- 24 oz marinara sauce
- ½ cup sour cream
- 6 oz provolone cheese sliced
- 4 oz mozzarella cheese shredded or sliced
- ¼ cup Parmesan Cheese grated
- parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
- Meanwhile, in a large skillet, brown the ground beef. Add the onion and cook until softened. Add the spaghetti sauce and allow to simmer for 15 minutes. Stir in the sour cream. Add the drained pasta and stir to coat.
- Preheat the oven to 350F. Spray a 2 quart baking dish with nonstick cooking spray. Pour half of the pasta into the baking dish. Top with half of the Provolone and half of the Mozzarella. Pour the remaining pasta on top and top with the remaining Provolone and Mozzarella, and sprinkle the Parmesan on top.
- Bake until the cheese is melted and bubbly, about 30 minutes. Sprinkle with chopped parsley before serving.
Notes
- Substitute half the ground beef with Italian sausage for added flavor.
- Any short pasta shapes can be used instead of penne according to preference.
- The dish can be assembled a day ahead and baked just before serving.
- Freezes well assembled or baked; thaw overnight in the refrigerator before reheating.
- Store leftovers covered in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave for individual portions; larger quantities reheat better in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 492kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 67mg | 22% |
| Sodium | 940mg | 39% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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