Ingredients with Measurements:
- 1 pound penne pasta
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, cook the ground beef over medium-high heat until browned. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Stir to combine and let simmer for 10 minutes.
5. In a separate bowl, mix together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
6. In a 9x13 inch baking dish, layer half of the cooked penne pasta on the bottom. Spread the cheese mixture on top of the pasta.
7. Add the remaining penne pasta on top of the cheese mixture.
8. Pour the tomato and beef mixture over the top of the penne pasta.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 542
Fat: 23g
Carbohydrates: 46g
Protein: 36g
Sodium: 853mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Cottage cheese can be substituted for the ricotta cheese.
- Any type of shredded cheese can be used in place of the mozzarella cheese.
Variations:
- Add sliced mushrooms to the beef and tomato mixture.
- Use Italian sausage instead of ground beef.
- Add chopped bell peppers to the beef and tomato mixture.
Tips and tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy when baked.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Fresh parsley
Pairings:
Garlic bread and a side salad
Suggested side dishes:
Side salad, garlic bread
Troubleshooting advice:
If the dish is too dry, add a little bit of water or tomato sauce to the beef and tomato mixture.
Food safety advice:
Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Carmasciano-Style Baked Penne is a traditional Italian dish that originated in the town of Carmasciano in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and tomato-y
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Italian