Penne al Forno Recipe
Italian · Main course · 65 min total
A classic Italian baked pasta dish with penne, rich tomato meat sauce, and layers of melted mozzarella and Parmesan cheese.
20
min prep
min prep
45
min cook
min cook
6
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook penne according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Combine cooked penne with the meat sauce. Transfer half to a 9x13-inch baking dish.
- Top with half of the mozzarella and Parmesan. Repeat layers with remaining pasta and cheeses.
- Bake for 20-25 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
Tips
- For a vegetarian version, omit the beef and add sautéed mushrooms or zucchini.
- Let the dish rest after baking to set for cleaner slices.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
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