Pams Easy Mini Penne With Meat Sauce Recipes

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PENNE PASTA BAKE RECIPE



Penne Pasta Bake Recipe image

Pure comfort food, this Penne Pasta Bake recipe has a meaty, creamy sauce and lots and lots of cheese. It is perfect for a busy night, and is perfect for feeding a crowd.

Provided by Deborah Harroun

Categories     Main Dish

Time 1h10m

Number Of Ingredients 9

8 oz penne pasta
½ lb ground beef
½ medium onion, chopped
1 (24-oz) jar marinara sauce
½ cup sour cream
6 oz sliced Provolone
4 oz shredded or sliced Mozzarella
¼ cup grated Parmesan
chopped parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
  • Meanwhile, in a large skillet, brown the ground beef. Add the onion and cook until softened. Add the spaghetti sauce and allow to simmer for 15 minutes. Stir in the sour cream. Add the drained pasta and stir to coat.
  • Preheat the oven to 350F. Spray a 2 quart baking dish with nonstick cooking spray. Pour half of the pasta into the baking dish. Top with half of the Provolone and half of the Mozzarella. Pour the remaining pasta on top and top with the remaining Provolone and Mozzarella, and sprinkle the Parmesan on top.
  • Bake until the cheese is melted and bubbly, about 30 minutes. Sprinkle with chopped parsley before serving.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 492 calories, Sugar 10 g, Sodium 940 mg, Fat 24 g, SaturatedFat 12 g, UnsaturatedFat 5 g, TransFat 0 g, Carbohydrate 42 g, Fiber 5 g, Protein 29 g, Cholesterol 67 mg

ONE SKILLET CHEESY PENNE



One Skillet Cheesy Penne image

One Skillet Cheesy Penne - the best homemade ragu sauce simmered right with the pasta then loaded with cheese! My family begs me to make this weekly!

Provided by Jen

Time 30m

Number Of Ingredients 19

1 tablespoon olive oil
1 pound lean ground beef ((may use 1/2 sausage))
salt and pepper
1/2 teaspoon red pepper flakes
1 yellow onion, diced
2 medium carrots, peeled and thinly sliced
1 red bell pepper, chopped
6-8 garlic cloves, minced
1 28 oz. can crushed tomatoes in puree
1 15 oz. can fire roasted tomatoes with seasonings, drained
1 tablespoon tomato paste
1 1/2 tsp EACH chicken bouillon, sugar, dried basil
1/2 tsp EACH dried oregano, dried parsley
3 cups water
12 ounces uncooked penne ((about 3 1/2 cups))
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated sharp cheddar cheese
1 cup freshly grated mozzarella cheese

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick, oven proof skillet or Dutch oven over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
  • Add bell pepper and garlic and cook for 1 minute. Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, chicken bouillon, sugar, and all seasonings and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally.
  • After 10 minutes, stir in the water and pasta. Cover, increase heat to medium-high and cook at a vigorous simmer (you may need to decrease heat), stirring occasionally and replacing lid, just until the pasta is al dente, 12-16 minutes. Taste pasta often as reaches the end of cooking to ensure you don't overcook your pasta.
  • Stir in the cream, Parmesan, and cheddar until well combined. Top the pasta evenly with mozzarella. Transfer the skillet to the oven (on the middle rack) and broil until the cheese is melted and golden, 2-3 minutes. Let sit at least 5 minutes before serving.
  • This makes wonderful leftovers - I think the flavors are even better the next day!

BAKED PENNE WITH MEAT SAUCE



Baked Penne With Meat Sauce image

Make and share this Baked Penne With Meat Sauce recipe from Food.com.

Provided by Redsie

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces dry penne pasta
1 (14 ounce) can diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup dry red wine or 1/4 cup tomato juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 lb lean ground beef
1/2 cup chopped onion
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 375°F Cook pasta according to package directions. Drain well.
  • Meanwhile, in a food processor or blender, combine undrained tomatoes, tomato paste, wine or tomato juice, dried oregano, pepper and crushed red pepper. Cover and blend or process until smooth. Set aside.
  • In a large skillet, cook ground beef and onion until meat is brown. Drain off fat. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta, and olives.
  • Divide the pasta mixture among six 10 to 12 ounce individual casseroles. Bake, covered, for 15 minutes. (Or spoon all of the pasta mixture into a 2-quart casserole. Bake, covered to 30 minutes). Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

PENNE PASTA WITH CREAMY TOMATO AND MEAT SAUCE



Penne Pasta With Creamy Tomato and Meat Sauce image

This creamy pasta dish is made with a ground beef and tomato based sauce with milk. Use penne pasta or ziti in this easy, delicious dish.

Provided by Diana Rattray

Categories     Entree     Pasta

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 small carrot (peeled and finely shredded)
1 rib celery (finely chopped)
1/4 cup water
8 ounces lean ground beef (or more for a meatier sauce)
1 small clove garlic (crushed and minced)
1/4 cup dry white wine
1 tablespoon all-purpose flour
1/3 cup tomato paste
1 1/2 cups milk, divided
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil
12 ounces penne pasta (or ziti)
3 tablespoons grated Parmesan cheese (plus more for serving)

Steps:

  • In a large skillet or saute pan, heat oil over medium heat. Add the onion and cook, frequently stirring, until softened. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer.
  • Add the ground beef to the vegetables and cook ​ until it has browned and is no longer pink, or about 4 minutes. Add garlic and cook for 1 minute longer, stirring constantly.
  • Add the wine and cook until the liquid has evaporated about 5 minutes.
  • Stir in the flour and cook, stirring, for 2 minutes. Add the tomato paste, 1/2 cup of milk, salt, pepper, and oregano. Reduce heat and simmer, frequently stirring, until the milk has been absorbed.
  • Continue cooking until the sauce has thickened, gradually adding the remaining 1 cup of milk. Cook over low heat for about 15 to 20 minutes longer.
  • Meanwhile, cook penne pasta in a large pot of boiling salted water following the package directions until just tender; drain well.
  • Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently. Sprinkle some extra Parmesan cheese over the bowl of pasta and serve more at the table.

Nutrition Facts : Calories 280 kcal, Carbohydrate 29 g, Cholesterol 41 mg, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, Sodium 402 mg, Sugar 7 g, Fat 9 g, ServingSize 4-6 Bowls (4-6 Servings), UnsaturatedFat 0 g

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