Easy Baked Penne Casserole with Ground Beef
This penne casserole is a very versatile dish you can make when you are craving a savory pasta dish that will fill you up in an instant.
Equipment
Large 12-inch non-stick skillet
Large pot for boiling pasta
9x13 inch (23x33cm) baking dish
Colander
Wooden spoon or spatula
Instant-read meat thermometer
Ingredients
1 tablespoon olive oil
2 stalks green onions - thinly sliced
2 cloves garlic - minced
½ medium green pepper - diced
6 ounces mushrooms - diced, 170g
10 ounces ground beef - sirloin or lean, 285g
28 ounces passata or crushed tomatoes (tomato puree with seeds removed) - low-salt, 795g
½ teaspoon dried basil
½ teaspoon dried oregano
salt - to taste
ground black pepper - freshly ground ; to taste
8 ounces penne pasta - 225g
2 tablespoons Parmesan cheese - freshly grated, 15g
¾ cup mozzarella cheese - reduced-fat, grated, 85g
Instructions
- Preheat oven to 375°F / 190°C (170°C fan-forced).
- Heat oil in a large 12-inch non-stick skillet. Add the green onions, garlic, green pepper, and mushrooms, and sauté until they begin to soften.1 tablespoon olive oil, 2 stalks green onions, 2 cloves garlic, 1/2 medium green pepper, 6 ounces mushrooms
- Add the ground beef to the skillet and break it into small pieces with a wooden spoon. Cook over medium-high heat, without stirring too frequently, until the meat is well browned and caramelized — about 5–6 minutes.10 ounces ground beef
- Add the passata and dried basil. Stir in the dried oregano and season with salt and pepper to taste. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, while the pasta cooks.28 ounces passata or crushed tomatoes (tomato puree with seeds removed), 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, salt
- Cook the penne pasta as per package directions, pulling it 1 minute before al dente. Drain and return to the pot. Toss with the beef sauce.8 ounces penne pasta
- Spread half of the pasta and sauce mixture into a 9x13 inch (23x33cm) baking dish. Sprinkle half of the grated Parmesan evenly over the first layer. Add the remaining pasta and sauce on top. Finish with the mozzarella and remaining Parmesan.2 tablespoons Parmesan cheese, 3/4 cup mozzarella cheese
- Bake for 20 minutes, or until the mozzarella is melted and golden and the sauce is bubbling around the edges.
- Let the casserole rest for 5 minutes before serving warm.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of water stirred in, or cover the whole dish with foil and warm at 350°F / 175°C for 15 minutes.
Freezer-friendly: Portion into individual containers before freezing — keeps for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 8–10 minutes to bake time when starting cold. Hold off on the final Parmesan garnish until just before baking.
Substitutions: Swap ground beef for ground turkey or Italian sausage. Use gluten-free penne for a gluten-free version. Swap mozzarella for provolone or fontina for a different melt.
Pro tip: Undercook the penne by 1 minute — it finishes cooking in the oven and will hold its texture instead of going soft.
Nutrition
Serving: 1servingCalories: 392kcalCarbohydrates: 43gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 191mgPotassium: 933mgFiber: 4gSugar: 8gVitamin A: 864IUVitamin C: 24mgCalcium: 137mgIron: 4mg
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