Recipe for easy baked penne pasta that tastes like it was made from scratch.
Baked Penne Pasta
2 jars La Romanella 16 oz. pasta sauce (I used Tomato Basil)
1 ½ packages 16 oz, penne rigate pasta
1 lb. ground beef
½ cup onion, chopped
2 tablespoons butter or margarine
1 cup mushrooms, sliced
2 cups mozzarella cheese, grated
½ cup parmesan cheese, grated
Melt butter in a pan over medium-low heat. Add mushrooms and cook about 3-4 minutes until heated through. Drain mushrooms.
Meanwhile, preheat oven to 350. Prepare pasta per package directions and drain.
While pasta is cooking, brown ground beef and onions in olive oil in a frying pan over medium heat.
Drain ground beef.
In large bowl/pan combine cooked pasta, ground beef, mushrooms, pasta sauce and all but ½ cup of the mozzarella cheese. Mix well.
Place in a lightly greased casserole pan and cover with foil. Bake for 35 -40 minutes or until hot and bubbly. Remove foil and add the final ¼ cup of cheese and cook uncovered 5 additional minutes.
Place in a lightly greased casserole pan and cover with foil. Bake 45 minutes or until hot and bubbly. Serves 10-12.
Pin this for later when you need a simple pasta recipe for a crowd.
With garlic bread and some salad, this baked penne pasta came together quite easily. Saving time with a jar sauce really helps during those busy nights.