Ingredients
For the Pasta Bake:
- ½ teaspoon oil or butter, to grease the baking dish
- 8 ounces penne pasta, uncooked
- 1 lb ground beef
- ½ green bell pepper, finely chopped
- 2 cloves garlic, chopped
- ½ medium onion, finely chopped
- 1½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (24-ounce) jar Italian sausage pasta sauce
- 2 eggs, lightly beaten
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the pasta casserole.
- Cook Pasta: Boil the penne pasta according to package instructions until al dente, then drain and set aside in a large bowl.
- Prepare Vegetables and Meat: Finely chop the green bell pepper, onion, and garlic cloves. In a large skillet over medium-high heat, add ground beef, chopped vegetables, and cook until the beef is no longer pink. Do not drain the fat to retain the flavor.
- Combine Ingredients: Add the cooked beef mixture to the large bowl with pasta. Stir in the entire jar of Italian sausage pasta sauce, beaten eggs, Italian seasoning, salt, black pepper, and 1 cup of shredded mozzarella cheese until thoroughly combined.
- Assemble in Baking Dish: Grease a 9×13 baking dish with oil or butter. Transfer the pasta and sauce mixture into the dish, spreading evenly. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- Bake: Place the dish uncovered in the preheated oven and bake for 30 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove from the oven and let rest for 5 minutes before serving to allow flavors to meld and the dish to set.
Notes
- Noodles: 8 ounces uncooked penne pasta yields about 3 cups cooked, roughly half a box.
- Pasta Sauce: Use any preferred marinara or Italian sausage pasta sauce; homemade or store-bought like Classico works well.
- Meat Substitutions: Ground turkey, chicken, or plant-based substitutes can be used instead of ground beef.
- Make Ahead: The dish can be assembled in advance, but add an extra ⅓ cup of sauce to prevent dryness if baking after refrigeration.
- Don’t Drain Fat: Retaining the fat after browning beef adds depth of flavor to the bake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
