Kittencals Layered Ground Beef Penne Casserole Recipes

KITTENCAL'S GROUND BEEF-MUSHROOM PASTA CASSEROLE

Steps:

• In a medium pot cook the ground beef with onion until no longer pink; drain all fat.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Add in 4-1/2 cups prepared pasta sauce and 1 teaspoon salt; bring to a simmer over medium heat.
• Reduce the heat to low and simmer uncovered for about 45 minutes stirring occasionally (if you find that the sauce is too thick add in water and continue cooking for another 20 minutes).
• Season with more salt if desired and black pepper about halfway through cooking.
• Meanwhile in a large pot cook the pasta in boiling water until about halfway cooked, leave fairly firm do not cook until soft as the pasta will cook more in the oven) drain and place into a large bowl.
• Add in the meat sauce, two cans drained mushrooms and 2 cups mozzarella cheese; mix until well combined.
• Spread into prepared baking dish.
• Sprinkle the parmesan cheese over the top.
• Cover with foil and bake for about 35-40 minutes.
• Sprinkle with 1 cup (or more) mozzarella cheese and return to oven uncovered for another 3-4 minutes.

KITTENCAL'S LAYERED GROUND BEEF-PENNE CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• Cook the penne pasta in boiling water until just bendable (do not overcook the pasta until soft as it will cook more in the oven) drain well, then place the hot pasta into a large bowl.
• Mix in butter until melted, then mix in the softened cream cheese; set aside.
• In a skillet cook the ground beef with garlic and chili flakes until no longer pink; drain fat then continue to cook until browned.
• Add in pasta sauce and mushrooms; bring to a simmer over medium heat.
• Reduce heat to low and cook for about 20-30 minutes stirring occasionally, and season with salt and pepper to taste (if you find that the mixture is too thick add in 1/4 cup water and continue simmering for another 10 minutes).
• TO ASSEMBLE; spread HALF the meat sauce into baking dish, then top with all the penne pasta mixture, sprinkle 1/3 cup Parmesan cheese over the pasta, then 1 cup mozzarella cheese on top.
• Dollup remaining meat sauce on top then spread out using a spoon.
• Sprinkle 1/3 cup Parmesan cheese over the meat sauce, then 1 cup shredded mozzarella cheese on top.
• Bake uncovered at 350 degrees F for about 40 minutes or until completely heated through and bubbly.

BAKED PENNE WITH GROUND BEEF AND TOMATO SAUCE

Steps:

• For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in the tomato paste and stir for about 1 minute.
• Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
• Season with salt and pepper then remove the bay leaf.
• At this point you can cool then refrigerate for up to 2 days.
• Set oven to 350 degrees.
• Grease a medium casserole dish (or a 13 x 9-inch baking dish).
• In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
• To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
• Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
• Add in the cooked penne pasta; toss to combine with sauce and cheese.
• Transfer to baking dish.
• Bake for about 20 minutes.
• Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
• Delicious!

CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large lasagna dish.
• Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
• In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
• Spread 1/2 meat sauce on bottom of pan.
• Spread 1/2 noodles on top of sauce.
• Top noodles with 1 cup mozza cheese.
• Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
• Spread over mozzeralla cheese.
• Top with remaining tomato sauce, noodles,and remaining mozza cheese.
• Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
• Return to oven to bake for another 10-15 mins, or until bubbly.

KITTENCAL'S BAKED BEANS AND GROUND BEEF CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Heat the oil in a large skillet over medium heat.
• Add in onions, celery and green pepper and jalapeno peppers (if using) cook stirring for about 5-6 minutes or until softened.
• Add in the garlic and ground beef; cook breaking up the beef with a fork or wooden spoon, cook for about 6 minutes, or until meat is no longer pink; drain off fat from the skillet.
• Stir in Parmesan cheese (if using) cooked diced bacon, baked beans, kidney beans, barbecue sauce, molasses, Worcestershire sauce and mustard; mix well to combine.
• At this point you can adjust ingredients to taste, then season with salt and black pepper (you can add in a little water if the mixture is too thick).
• Grease a 13 x 9-inch baking dish or an oval baking dish.
• Transfer the mixture into dish.
• Bake uncovered for about 40 minutes.
• Remove from oven and sprinkle with cheese (if using).
• Return to oven to bake another 10-15 minutes, or until the liquid has evaporated and the mixture has thickened.

CHICKEN AND PENNE CASSEROLE

Steps:

• Set oven to 375 degrees F.
• Butter a 13 x 9-inch baking dish.
• Heat oil in a skillet.
• Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
• Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
• Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
• Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
• Arrange the browned chicken pieces on top of the cooked pasta.
• Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
• Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
• Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
• Delicious.