Baked Penne with Ground Beef
A hearty baked pasta dinner is one of those meals that makes the whole kitchen smell like home. This baked penne with ground beef is rich, cheesy, and packed with comforting flavors that come together in the best way.
Equipment
- Large pot
- Large skillet or frying pan
- Wooden spoon or spatula
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- 9x13-inch baking dish
- Mixing Bowl
- Cheese grater
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
For the Sauce
- 1 jar 24 ounces marinara sauce
- 1 can 14 ounces diced tomatoes, drained
- 2 tablespoons tomato paste
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
For the Cheese Layer
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup shredded parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook until just al dente (usually 1–2 minutes less than package instructions).
- Drain the pasta and set aside.
- Pro tip: Don’t overcook the pasta here—it will continue cooking in the oven later, and you want it to hold its shape.
Step 2: Brown the Ground Beef
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2–3 minutes until slightly softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground beef and break it apart as it cooks.
- Cook until browned and no longer pink. Drain excess fat if needed.
- Pro tip: Break the beef into small crumbles while cooking so every bite of your baked pasta with ground beef has even flavor.
Step 3: Build the Sauce
- Stir in Italian seasoning, basil, salt, black pepper, and red pepper flakes (if using).
- Add the tomato paste and mix well so it coats the beef evenly.
- Pour in marinara sauce, diced tomatoes, beef broth, and Worcestershire sauce.
- Stir everything together and let it simmer for 8–10 minutes until slightly thickened.
- Pro tip: Letting the sauce simmer helps deepen the flavor—don’t rush this step.
Step 4: Combine Pasta and Sauce
- Add the cooked penne into the skillet with the meat sauce.
- Stir until every piece of pasta is fully coated.
- Taste and adjust seasoning if needed.
- Pro tip: Make sure the sauce looks slightly loose at this stage—it will thicken more while baking.
Step 5: Layer the Casserole
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish.
- Spread half of the pasta mixture into the dish.
- Dollop spoonfuls of ricotta cheese over the layer.
- Sprinkle a bit of mozzarella and parmesan.
- Add the remaining pasta on top and repeat with the rest of the cheese.
- Pro tip: Layering the cheese inside the pasta (not just on top) gives you that creamy, restaurant-style baked penne pasta texture.
Step 6: Bake Until Bubbly
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes until the cheese is melted and golden.
- Let it rest for 5–10 minutes before serving.
- Pro tip: Resting is important—this helps everything set so you can slice and serve neatly instead of it falling apart.