- 1 pound lean ground beef
- 1 medium onion, chopped
- 8 ounces penne pasta, cooked and drained
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 jar (24 ounces) chunky garden vegetable pasta sauce
- 1 cup ricotta cheese
- 1 large egg
- 8 ounces shredded mozzarella cheese, divided
Preheat oven to 350°F. Spray 13×9 baking dish and set aside.
In 5-quart Dutch oven, cook beef and onion over medium-high heat 5-7 minutes, stirring frequently, until cooked through; drain.
Stir in cooked pasta, salt, pepper, and pasta sauce. Simmer on low 5 minutes.
Meanwhile, mix ricotta cheese, egg, and ¾ cup mozzarella cheese.
Spoon half of pasta mixture into bottom of prepared baking dish. Spoon ricotta mixture evenly over pasta mixture. Top with remaining pasta mixture. Sprinkle remaining mozzarella cheese on top.
Cover with foil and bake for 35-40 minutes, or until heated through and cheese is melted.
Remove foil and broil 2-3 minutes to brown cheese, if desired.
baked pasta is a classic family favorite, and easy to throw together for a quick weeknight dinner! If this recipe has struck your fancy, you will definitely want to check out this Cheesy Baked Spaghetti, or this Baked Cheesy Spinach Tortellini!