Wednesday, November 7, 2012

Classic Baked Penne Rigate Casserole

Classic Baked Penne Rigate Casserole

  • 2/3 (12 oz) package penne rigate pasta, uncooked (I used 100% whole wheat made with whole grains penne rigate from Kroger-where I found this recipe!)
  • 1/2 lb or 1 package of lean ground beef, cooked and drained (I used 1 package of lean ground turkey meat)
  • 1 (26 oz) jar pasta sauce, any kind you want
  • 2 cups (8 oz) shredded mozzarella cheese (or other cheese if you want)
  • Chopped parsley (didn't have this when I made it so I didn't use it)

  1. Prepare penne rigate according to package directions; drain. Cook ground beef or ground turkey if you haven't already. Preheat oven to 350 degrees F. 
  2. In large bowl, combine cooked penne rigate, meat, sauce, and 1 cup of cheese; mix well. Transfer to greased 2  1/2 qt shallow baking dish; cover.
  3. Bake for 35 minutes or until hot and bubbly. Uncover; top with remaining 1 cup cheese and parsley. Bake 8 minutes longer or until cheese melts. Refrigerate any leftovers. Makes 4-6 servings.

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