Ground Beef and Penne Pasta Casserole,

5 from 1 vote

Ground Beef and Penne Pasta Casserole,

Ground Beef and Penne Pasta Casserole, an easy and comforting meal recipe made with ricotta cheese and two kinds of sauce.

Prep Time20

Cook Time35

Total Time55

Course: Dinner, Main Course, Meal

Cuisine: Casserole

Search Result: Ground Beef and Penne Pasta Casserole,

Servings:

Equipment

Ingredients

2 lb Penne Pasta. --Cooked al dente according to the directions on the packaging.
2 lb Ground Beef. --Cooked until browned with the excess fat drained.
1 Onion. --Diced into small pieces.
3 clove Garlic. --Minced
24 oz Marinara Sauce --Jar
15 oz Tomato Sauce. -- Can
14.5 oz Diced tomatoes -- Canned that has been drained.
2 teaspoon Italian Seasoning.
½ teaspoon Red Pepper Flakes. -- Or as desired.
15 oz Ricotta Cheese.
½ cup Parmesan Cheese. --Grated is preferred.
3 cups Colby Jack Cheese. --Shredded-

Instructions

Prepare. Cook and drain your pasta al dente and brown and ground beef. Also, preheat your oven to 375 and prep a large casserole 9X13" dish well for nonstick.
Onion. In a large skillet, cook your onion until softened on medium heat (about three minutes) and then stir in the garlic and cook for another minute.
Beef. Add your beef to the skillet, breaking up any clumps if needed. Then stir in your sauces, tomatoes, and seasonings. Continue to cook for another 15 minutes stirring occasionally.
Ricotta While your ingredients are cooking on the stove, you can prepare your ricotta cheese filling. In a medium mixing bowl, combine together your ricotta cheese, egg, and grated parmesan cheese, mixing these ingredients well.
Pasta. When your sauce has finished cooking, carefully remove it from the heat and stir in your cooked pasta until fully blended in.
Assemble. Spread half of your meat sauce into the bottom of your prepared casserole dish. Sprinkle ¾ of a cup of the colby jack cheese over the sauce and then place dollops of the ricotta mixture over that. Repeat the layers using all of the remaining cheese for the top layer.
Bake. Tightly cover your casserole with foil and bake for 25 minutes. Then carefully remove the foil and bake for another 10-15 minutes or until the top of the casserole golden brown and bubbling.
Set. Let the casserole sit at room temperature for a couple of minutes before serving so that it can set.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

See theairfryingdiva.com for details on this recipe.

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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