Baked penne is an easy and hearty pasta dinner made with ground beef, penne pasta, and marinara sauce. Top it with dollops of creamy ricotta, mozzarella, and parmesan cheese and bake until it’s golden brown and bubbly. It’s an Italian inspired recipe the whole family will love!
Hearty pasta recipes are a must when the weather cools off. Try this ground beef pasta and sausage and peppers pasta next!
When I make pasta for dinner I like to make sure there’s some protein added in so it’s more substantial and filling. My baked penne recipe checks all the boxes! It has ground beef, three kinds of cheese, and takes advantage of jarred marinara sauce to keep it easy, but adds big flavor.
A lot of baked penne recipes call for ricotta, but what makes mine special is that I dollop it on top of the pasta rather than mixing it in with the marinara sauce. Not only is it easier, but there’s something so ridiculously good about biting into that dollop of creamy ricotta after it bakes! This roasted cauliflower and chickpea pesto pasta and chicken pesto pizza are a couple of my favorites that take advantage of delicious dollops of ricotta.
Ingredient Notes
Penne – Penne pasta is a tube shaped pasta. I love how the sauce gets trapped inside it! You can also use ziti or rigatoni.
Ground beef – Use lean ground beef so it isn’t too greasy.
Onion and garlic – Aromatics that flavor the ground beef and sauce. Use fresh garlic for the best flavor.
Italian seasoning – A spice blend that’s made up of oregano, basil, rosemary, and thyme.
Marinara sauce – Jarred marinara sauce is a great time saver for this recipe. My favorite brand to use is Rao’s.
Ricotta – Whole milk ricotta is recommended. It has the creamiest consistency and richest flavor. Part-skim ricotta can be used if you’re looking to cut back on fat and/or calories.
Mozzarella and Parmesan – The combination of mozzarella and parmesan cheese gives the baked penne the gooey melted cheese topping along with the salty, nutty bite of the parmesan.
Tips for Making Baked Penne
- Don’t overcook the pasta. Cook it 1-2 minutes short of al dente. It will continue to cook while it’s baking in the oven.
- Use a good quality marinara sauce. Whether it’s homemade or store bought, you want it to have great flavor since it’s a main ingredient.
- Use whole milk ricotta cheese for the creamiest consistency. Part-skim ricotta has a slightly drier and grainier texture.
- For an crisp golden brown cheesy top, turn on the broiler the last 2-3 minutes of baking.
Substitutions and Variations
- Make it vegetarian by omitting the ground beef. You can also add in a can of drained and rinsed cannellini beans to make it heartier.
- Add veggies. Saute red bell pepper, zucchini, or eggplant and add it in with the ground beef mixture.
- Swap mozzarella for fontina cheese or provolone.
- Use ground turkey or ground chicken in place of ground beef. You can also use Italian sausage.
Serving Suggestions
My Caesar salad with the most delicious homemade Caesar dressing is perfect to serve on the side with baked penne with ricotta. It would also pair well with this Italian chopped salad, heirloom tomato salad, and lemon parmesan asparagus.
Storage
Leftover baked penne will keep in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Defrost in the refrigerator overnight before reheating.
Reheat the leftovers in the microwave or if you’re reheating a whole pan of it, reheat it in the oven. Cover the baking dish with foil and bake at 350° F. for 15-20 minutes or until hot.
More Pasta Favorites
Preheat oven to 375° F.
Cook the penne in salted water 1-2 minutes short of al dente. Drain and set aside.
While the pasta cooks, add a little olive oil to a large oven safe skillet and heat it over medium-high heat. When the oil is hot, add in the ground beef, onion, and garlic. Crumble the ground beef then season it with salt, pepper, and the Italian seasoning.
Cook the ground beef until it’s cooked through and the onions have softened.
Add the pasta into the skillet along with the marinara sauce. Stir together until everything is coated in the sauce.
Dollop the ricotta cheese on top of the pasta. Sprinkle the mozzarella and parmesan evenly all over the top. Place the skillet into the oven and bake for 20 minutes. For an extra crisp cheesy top, broil for the last 2-3 minutes of baking.
Garnish with chopped parsley and serve hot.
Leftovers will keep for up to 4 days in an airtight container in the refrigerator and can be frozen for up to 3 months.
Calories: 564kcalCarbohydrates: 66gProtein: 38gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 86mgSodium: 1005mgPotassium: 860mgFiber: 5gSugar: 7gVitamin A: 845IUVitamin C: 9mgCalcium: 283mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Baked Penneplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
