Zutaten für Baked Penne Pasta Casserole
- 1 pound penne rigate
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 24 ounces (2 jars) spaghetti sauce
- 2 cups shredded mozzarella cheese
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Zubereitung von Baked Penne Pasta Casserole
- Cook 1 pound penne pasta according to package directions until almost al dente.
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 2-3 minutes.
- Add 8 ounces mushrooms, sliced, and cook until the onions are translucent and the mushrooms are tender (about 5-7 minutes).
- Remove the onion and mushroom mixture to a plate.
- Add 1 pound ground beef to the skillet and crumble, cooking until browned. Drain off any excess grease.
- Stir in 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
- Add 24 ounces (2 jars) of your favorite spaghetti sauce to the skillet.
- Add the cooked onion and mushroom mixture to the beef and sauce.
- Stir in the cooked penne pasta.
- Simmer on low for 10-15 minutes, stirring occasionally, to allow flavors to blend.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top generously with 2 cups shredded mozzarella cheese.
- Bake for 30-45 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
28g
Fat
36g
Carbs
10g
