- 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
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Preheat oven to 350°F. Spray 13×9 baking dish and set aside.
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In 5-quart Dutch oven, cook beef and onion over medium-high heat 5-7 minutes, stirring frequently, until cooked through; drain.
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Stir in cooked pasta, salt, pepper, and pasta sauce. Simmer on low 5 minutes.
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Meanwhile, mix ricotta cheese, egg, and ¾ cup mozzarella cheese.
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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.
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Cover with foil and bake for 35-40 minutes, or until heated through and cheese is melted.
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Remove foil and broil 2-3 minutes to brown cheese, if desired.
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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!