Kittencal's Layered Ground Beef-Penne Casserole
by Tavolino
A hearty and comforting pasta bake featuring penne tossed in a creamy roasted red pepper cheese sauce, layered with savory ground beef and topped with melted mozzarella and parmesan.
Ingredients
- Penne pasta 450 g
- Butter 55 g
- Roasted red pepper cream cheese 250 g
- Ground beef 680 g
- Fresh minced garlic 2 EL
- Crushed red pepper flakes 1 TL
- Meatless pasta sauce 740 g
- Canned sliced mushrooms 280 g
- Water 80 ml
- Salt to taste
- Black pepper to taste
- Mozzarella cheese 200 g
- Parmesan cheese 65 g
Preparation
- 1
Preheat the oven to 175°C and grease a 13x9-inch baking dish.
- 2
Boil 450 g penne pasta in salted water until al dente. Drain well.
- 3
Place the hot pasta in a large bowl and stir in 55 g butter until melted.
- 4
Mix 250 g cream cheese into the pasta until well combined. Set aside.
- 5
In a skillet, brown 680 g ground beef with 2 EL garlic and 1 TL red pepper flakes.
- 6
Drain the excess fat from the skillet.
- 7
Stir in 740 g pasta sauce and 280 g mushrooms. Bring to a simmer.
- 8
Cook on low heat for 25 minutes, stirring occasionally. Season with salt and pepper.
- 9
If the sauce is too thick, stir in 80 ml water and simmer for 10 more minutes.
- 10
Spread half the meat sauce into the prepared baking dish.
- 11
Layer all the pasta mixture over the sauce.
- 12
Sprinkle 35 g parmesan and 100 g mozzarella over the pasta layer.
- 13
Dollop the remaining meat sauce on top and spread evenly.
- 14
Top with the remaining 30 g parmesan and 100 g mozzarella.
- 15
Bake uncovered for 40 minutes until bubbly and heated through.