Ingredients
Equipment
Method
Cooking the Penne
- Bring salted water to a boil in a large pot, then cook penne pasta until al dente, draining well afterward.
Prepare the Meat Sauce
- Heat olive oil in a large skillet and brown the ground meat until no longer pink; drain excess fat.
- Stir in minced garlic and cook for one minute; then add marinara sauce, simmer, and season with salt and pepper.
Assemble and Bake
- Combine ricotta cheese, beaten egg, ¼ cup Parmesan, salt, and pepper in a bowl.
- Spread one-third of the meat sauce in a baking dish, layer with half the penne, half the ricotta, and one-third of the mozzarella.
- Repeat layers with more meat sauce, remaining penne and ricotta, and another third of mozzarella.
- Top with remaining meat sauce, Parmesan, and mozzarella; cover loosely with foil.
- Bake at 375°F (190°C) for 20 minutes, then uncover and bake for 10-15 minutes more until golden and bubbly.
- Allow it to rest for 5-10 minutes before serving.
Notes
For a richer flavor, consider using spicy Italian sausage instead of ground beef. You can also prepare this dish ahead of time and refrigerate it before baking. Just add an extra 10-15 minutes to the covered baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or microwave.