Baked Ground Beef and Cheese Penne

Baked Ground Beef and Cheese Penne

Baked Ground Beef and Cheese Penne (6 Servings)

  • 8 oz. penne pasta
  • 1 ½ tbsp. olive oil
  • 1 lb. ground chuck
  • ½ cup onion, chopped
  • 1 green bell pepper, chopped
  • 14.5 oz. can diced tomatoes, undrained
  • ½ tsp. basil, dried
  • 1 cup Cento all-purpose pasta sauce
  • ½ tsp. oregano, dried
  • ½ tsp. garlic powder
  • 2 cups mozzarella cheese, shredded
  • Sea salt, to taste
  • Fresh ground black pepper, to taste


  • Heat the oven to 350 F and lightly oil a large casserole dish.
  • Following its package directions, cook the penne pasta in salted boiling water.
  • Drain the pasta in a strainer and set it aside.
  • In the meantime…
  • Drizzle the olive oil into a large skillet and place it over medium heat.
  • When the oil is hot, add the ground chuck, chopped onion, and green bell pepper.
  • Cook, stirring the ingredients until the onion is tender and the beef is no longer pink.
  • Drain off the excess fat and then add the diced tomatoes, sauce, basil, oregano, garlic powder, salt, and pepper.
  • Bring to a simmer.
  • Add the cooked penne pasta and half of the mozzarella cheese, stirring until well combined.
  • Transfer the mixture to the prepared casserole dish.
  • Top the casserole with the remaining mozzarella cheese.
  • Cover the Ground Beef and Cheese Penne with tin foil and bake until it is hot and bubbly; for around 25 to 30 minutes.
  • Uncover the casserole dish and continue baking for another 5 minutes or until the cheese begins to crisp.
  • Remove the Baked Ground Beef and Cheese Penne from the oven and let it cool before plating and serving.

Buon Appetito!

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