Here’s a classic baked penne with meat sauce and cheese recipe—comfort-food perfection with melty cheese and rich sauce.
Baked Penne with Meat Sauce and Cheese
Ingredients
For the meat sauce:
- 1 lb ground beef (or mix beef + pork)
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt & pepper to taste
For the pasta:
- 12 oz penne pasta
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, for creamier texture)
- Fresh parsley or basil for garnish (optional)
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook penne 1–2 minutes less than package directions (it will finish in the oven).
- Drain and set aside.
2. Make the meat sauce
- In a large skillet, cook ground beef over medium heat until browned.
- Add onion and garlic; sauté until softened.
- Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper.
- Simmer 10–15 minutes to thicken slightly.
3. Assemble
- Preheat oven to 375°F (190°C).
- In a large bowl, combine pasta and meat sauce.
- If using ricotta, dollop over pasta and stir lightly.
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle mozzarella and Parmesan evenly on top.
4. Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake 10–15 minutes more until cheese is bubbly and golden.
5. Serve
- Let rest 5 minutes before serving.
- Garnish with parsley or basil if desired.
Tips for Best Results
- Slightly undercook pasta so it doesn’t get mushy in the oven.
- Use a mix of cheeses for better flavor and gooey texture.
- Leftovers reheat well; sprinkle a little extra cheese when reheating for freshness.
If you want, I can also give a “make-ahead freezer-friendly version” or a creamy three-cheese twist that’s extra indulgent.
Do you want me to do that?
