Save A hearty, comforting casserole featuring tender penne pasta, savory ground beef, rich tomato sauce, and a golden, bubbling cheese topping—perfect for family dinners or potlucks.
For extra flavor, I add a handful of fresh basil or parsley before serving to make it special.
Ingredients
- Pasta: 400 g (14 oz) penne pasta
- Meats: 500 g (1.1 lb) ground beef
- Vegetables: 1 medium onion, finely chopped, 2 cloves garlic, minced
- Sauce: 700 ml (24 oz) tomato passata or marinara sauce, 2 tbsp tomato paste, 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme), ½ tsp red pepper flakes (optional), Salt and black pepper, to taste
- Dairy: 200 g (2 cups) shredded mozzarella cheese, 50 g (½ cup) grated Parmesan cheese
- Oils: 2 tbsp olive oil
Instructions
- Preheat:
- Preheat oven to 200°C (400°F). Lightly grease a large baking dish.
- Cook Pasta:
- Cook penne pasta in a large pot of boiling salted water for 2 minutes less than package directions (it will finish cooking in the oven). Drain and set aside.
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and cook 3 4 minutes until soft. Add garlic and cook 1 minute more.
- Cook Beef:
- Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 6 8 minutes. Drain excess fat if necessary.
- Add Sauce:
- Stir in tomato paste and cook 1 minute. Add tomato passata, Italian herbs, red pepper flakes (if using), salt, and pepper. Simmer for 5 minutes.
- Combine:
- Add cooked pasta to the skillet. Stir to coat all the pasta in the sauce and beef mixture.
- Assemble:
- Pour half the pasta mixture into the prepared baking dish. Sprinkle with half the mozzarella and half the Parmesan. Add remaining pasta, then top with the rest of the cheeses.
- Bake:
- Bake uncovered for 20 25 minutes, until cheese is golden and bubbling.
- Rest:
- Allow to rest 5 minutes before serving.
Save This dish often brings my family together after a busy day, sharing good food and stories around the table.
Required Tools
Large pot, large skillet, baking dish (approx. 23x33 cm / 9x13 in), wooden spoon, chefs knife and cutting board, colander
Allergen Information
Contains: Wheat (gluten), Milk (dairy). Check all packaged ingredients for traces of nuts or other allergens if required.
Nutritional Information
Calories: 520, Total Fat: 22 g, Carbohydrates: 52 g, Protein: 29 g per serving
Save This recipe is your go to for a quick comforting meal that never fails to impress.
Recipe Questions & Answers
- → Can I use other pasta types instead of penne?
Yes, short pasta like rigatoni or ziti work well as they hold the sauce and bake nicely in the casserole.
- → How can I make this dish spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce to the tomato mixture before baking.
- → Is it possible to prepare this dish ahead of time?
You can assemble the bake ahead and refrigerate it. Bake just before serving, adding a few extra minutes if cold.
- → What cheese types work best for topping?
Mozzarella and Parmesan create a perfect melty and flavorful topping, but cheddar or provolone can be used as alternatives.
- → Can I add vegetables to this dish?
Absolutely, sautéed mushrooms, spinach, or bell peppers can be folded in for added texture and nutrition.