Alicia's Baked Penne Pasta
I love Pasta! So imagine my surprise when I made something that tasted so much better than Olive Garden! You can cut the cooking time on the Sauce if you want. Personally, I believe that the longer it simmers, the better and more homemade it tastes.
I love Pasta! So imagine my surprise when I made something that tasted so much better than Olive Garden! You can cut the cooking time on the Sauce if you want. Personally, I believe that the longer it simmers, the better and more homemade it tastes.
- 1 tsp. garlic powder
- 2 jars spaghetti sauce
- 2 lb. ground beef
- 12 oz. box penne pasta
- 2 medium onions ;chopped
- 2 small cans mushrooms ;stems and pieces - chopped
- 8 oz. shredded mozzarella cheese ;divided
- 4 oz. sour cream
- 4 oz. cream cheese ;cut into pieces
- 1 c. grated parmesan ;divided
- 6 oz. pkg provolone cheese slices
- 2 tsp. dried parsley flakes
- Carbohydrate 32.2035599999118 g
- Cholesterol 118.91666232 mg
- Fat 32.9032544333258 g
- Fiber 2.41334668402252 g
- Protein 36.5233789832284 g
- Saturated Fat 16.7050297515065 g
- Serving Size 1 1 Serving (252g)
- Sodium 636.740126172562 mg
- Sugar 29.7902133158893 g
- Trans Fat 3.94757690344563 g
- Calories 576 calories
Step-by-step
- In a large skillet, Brown Beef. Add Onion and Mushrooms and cook until almost all of the grease is absorbed, about 45 minutes. Drain remaining grease. Season Meat with Garlic Powder and Parsley Flakes. Add Spaghetti Sauce and simmer. I simmered mine for about 4 hours, it seemed that the longer it cooked, the better and more homemade it tasted.
- Preheat oven to 350°.
- When ready, cook Pasta as directed on the package; drain. Grease a 3 qt baking dish. Add a layer of Penne, then a layer of Sauce. Top Sauce with the sliced Cream Cheese, then a layer of Provolone and then half of the Shredded Mozzarella. Place another layer of Penne over the Mozzarella, then Sauce, then spread a thin layer of Sour Cream. Sprinkle the Parmesan over the Sour Cream and then the rest of the Mozzarella. Bake in preheated oven for 45 minutes. Allow to cool 15 minutes before serving, will still be very hot.
Baked penne resembles a standard ziti casserole on paper, but the inclusion of multiple rich dairy layers separates this preparation from simpler weeknight pasta bakes. Standard layered bakes often fail because excess moisture from un-rendered meat and high-fat cheeses turns the pasta waterlogged. Brown the ground beef thoroughly over medium-high heat with the onions and mushrooms until the rendered fat completely clarifies and reduces, taking roughly 45 minutes. Draining excess grease prior to simmering prevents an oily slick from separating on top of the tomato sauce.
Constructing the casserole requires precise thermal management. Cut the cream cheese into small half-inch dice before layering so it melts evenly under the hot sauce without forming dense pockets. Allow the assembled dish to rest for 15 minutes at room temperature after it emerges from the 350-degree oven. This brief rest lets the internal temperature drop slightly below boiling, allowing the melted provolone and mozzarella matrices to set so the portions hold their shape when sliced.
Pair this heavy, cheese-forward pasta with a sharp, vinegar-dressed arugula salad to cut through the richness of the beef and cream cheese.
