Baked Penne with Meat Sauce
Indulge in comfort food bliss with this hearty Baked Penne with Meat Sauce! Perfectly al dente penne pasta is tossed in a robust, homemade meat sauce featuring savory ground beef, flavorful Italian sausage, and aromatic herbs. Layered with a creamy blend of ricotta, Parmesan, and mozzarella cheeses, this casserole-style dish bakes to golden, bubbly perfection. Each forkful delivers a medley of textures and flavors that the whole family will love. Easy to prepare in just an hour, it’s the ultimate crowd-pleasing dinner idea for busy weeknights or cozy gatherings. Garnished with fresh parsley, this baked pasta dish pairs beautifully with a crisp green salad and garlic bread for a meal that’s as satisfying as it is irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz penne pasta
- 1 lb ground beef
- 1 lb Italian sausage
- 1 medium yellow onion
- 3 cloves garlic
- 2 tbsp olive oil
- 28 oz crushed tomatoes
- 3 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 0.5 cup grated Parmesan cheese
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for 1 additional minute.
Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Add half of the fresh parsley and mix well.
Add the cooked penne pasta to the meat sauce. Stir until the pasta is evenly coated.
Spread half of the pasta and meat sauce mixture into the prepared baking dish. Top with dollops of the ricotta cheese mixture, spreading it out gently. Layer the remaining pasta and meat sauce mixture over the ricotta.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with the remaining fresh parsley and enjoy!
Nutrition Facts
Calories |
4586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 5411 mg | 235% | |
| Total Carbohydrate | 394.9 g | 144% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 12.2 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4208 mg | 324% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3300 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
