Penny Casserole
Discover comfort food perfection with this hearty and budget-friendly Penny Casserole, an irresistible combination of tender penne pasta, savory ground beef, and vibrant mixed vegetables, baked to bubbly, golden-cheese perfection. Bursting with bold flavors from garlic, onion, Italian seasoning, and a rich tomato sauce, this family-friendly dish is perfect for weeknight dinners or potluck gatherings. It’s a one-pan wonder that’s easy to prep, coming together in just 15 minutes of prep time before baking to cheesy perfection in the oven. Whether you’re feeding a crowd or meal-prepping for the week, this recipe makes six generous servings and can be customized with your favorite add-ons like grated parmesan for an extra flavor boost. Perfect for fans of baked pasta dishes, the Penny Casserole brings delicious convenience to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 15-oz can canned diced tomatoes
- 1 15-oz can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen mixed vegetables
- 2 cups shredded mozzarella cheese
- 1 tbsp olive oil
- 0.5 cup parmesan cheese, grated (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or nonstick spray.
Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes to allow the flavors to combine.
Add the frozen mixed vegetables to the skillet and stir to combine. Cook for an additional 2-3 minutes until the vegetables are heated through.
Add the cooked penne pasta to the skillet and gently toss to coat the pasta in the sauce.
Transfer the pasta mixture to the prepared baking dish. Spread it out evenly.
Top the casserole with shredded mozzarella cheese, followed by grated parmesan cheese if using.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden on top.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy your Penny Casserole!
Nutrition Facts
Calories |
4049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 7134 mg | 310% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 32.3 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3235 mg | 249% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3246 mg | 69% | |
*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.
