This comforting baked pasta dish features tender, flavorful Italian-seasoned beef, creamy sauce, and plenty of Parmesan, all baked until golden and bubbly. Perfect for feeding a crowd or enjoying as leftovers!
Ingredients
For the Meat Sauce:
· 1 lb ground beef (85/15 or 90/10)
· 1 medium onion, finely chopped
· 4 cloves garlic, minced
· 1 (24 oz) jar marinara sauce
· 1 tsp dried oregano
· 1 tsp dried basil
· ½ tsp red pepper flakes (optional)
· Salt and black pepper to taste
For the Creamy Parmesan Sauce:
· 2 tbsp butter
· 2 tbsp all-purpose flour
· 2 cups whole milk
· 1 cup heavy cream
· 1 cup grated Parmesan cheese, plus extra for topping
· ¼ tsp nutmeg (optional)
· Salt and white pepper to taste
For Assembly:
· 1 lb penne pasta
· 2 cups shredded mozzarella cheese
· Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
- Prepare the meat sauce:
In a large skillet over medium-high heat, brown the ground beef with the onion until beef is cooked through and onion is soft. Drain excess fat if needed.
Add garlic and cook for 1 minute until fragrant.
Stir in marinara sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, then remove from heat. - Make the creamy Parmesan sauce:
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until bubbly.
Gradually whisk in milk and cream until smooth. Cook, stirring often, until thickened (about 5–7 minutes).
Remove from heat and stir in 1 cup Parmesan cheese, nutmeg (if using), salt, and white pepper. - Combine everything:
In a large bowl, mix the cooked penne with the creamy Parmesan sauce.
Add the meat sauce and gently stir to combine. - Assemble:
Spread half of the pasta mixture into the prepared baking dish. Sprinkle with 1 cup mozzarella.
Top with remaining pasta, then remaining 1 cup mozzarella and extra Parmesan. - Bake uncovered for 25–30 minutes, until hot and cheese is golden and bubbly.
- Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.
Prep time: 20 minutes | Cook time: 40 minutes | Serves: 6–8
Tips:
· For extra flavor, use Italian sausage instead of ground beef, or a mix of both.
· Substitute half-and-half for the heavy cream if you prefer a lighter sauce.
· Add a layer of fresh spinach or sautéed mushrooms for a veggie boost.
· The baked penne can be assembled ahead, covered, and refrigerated overnight before baking. Add 5–10 minutes to baking time if cold.