Oven Penne Rigate Casserole
Indulge in the ultimate comfort food with this hearty Oven Penne Rigate Casserole, a savory masterpiece that's perfect for family dinners or meal prepping. This easy-to-make baked pasta dish features al dente penne rigate enveloped in a rich, flavorful sauce made with seasoned ground beef, marinara, and a hint of tomato paste. Layered with gooey mozzarella and sharp Parmesan cheese, then baked to golden, bubbly perfection, this casserole delivers a delectable depth of flavor in every bite. The combination of Italian seasoning, sautéed onions, and garlic creates an irresistible aroma that will fill your kitchen. Garnish with fresh parsley for a pop of color and herby brightness. Quick to prepare and sure to satisfy, this baked pasta recipe is ideal for feeding a crowd or enjoying as leftovers the next day.
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Recipe Information
Ingredients
- 450 grams Penne rigate pasta
- 500 grams Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 700 milliliters Marinara sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Mozzarella cheese, shredded
- 60 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 tablespoon Olive oil
- 2 liters Water
- 1 tablespoon Salt (for boiling pasta)
Instructions
Preheat your oven to 190°C (375°F).
Bring 2 liters of water to a boil in a large pot. Add 1 tablespoon of salt and the penne rigate pasta. Cook the pasta until just al dente, about 1-2 minutes less than the package instructions recommend. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, or until translucent.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Once browned, stir in the minced garlic and cook for an additional 1 minute.
Reduce the heat to medium and add the marinara sauce, tomato paste, Italian seasoning, salt, and black pepper to the skillet. Stir to combine and let the sauce simmer for 5 minutes.
In a large mixing bowl, combine the cooked pasta with the sauce, making sure the pasta is evenly coated.
Grease a 9x13-inch baking dish lightly with olive oil or cooking spray. Pour the pasta and sauce mixture into the dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese over the top, followed by the grated Parmesan cheese.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 12853 mg | 559% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 32.2 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2790 mg | 215% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2187 mg | 47% | |
*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.
