Pesto Ground Beef Penne Bake

• 8 oz penne pasta
• 1 lb ground beef
• 1 cup prepared basil pesto
• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup grated Parmesan for topping
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package directions; drain and set aside.
3. 3 In a skillet, heat olive oil over medium heat. Add ground beef, breaking into crumbles, and cook until browned.
4. 4 Stir in garlic and oregano, cook for another minute.
5. 5 Season with salt and pepper.
6. 6 In a large bowl, combine cooked penne, ground beef, pesto, marinara sauce, mozzarella, and ricotta.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Top with remaining ¼ cup Parmesan.
9. 9 Bake for 25-30 minutes, until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add cooked chicken for extra protein.
• Substitute ground turkey or sausage for a different flavor profile.

Substitutions

• If basil pesto is not available, sun-dried tomato pesto works well.
• Use Greek yogurt in place of ricotta for a tangier taste.

Pairings

• Garlic bread
• Steamed green beans

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil before adding the beef.
• Feel free to add sautéed veggies like zucchini or bell peppers for added texture and nutrition.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator, then bake covered at 350°F for 30 minutes, uncover and bake an additional 10-15 minutes.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with warm, crusty bread for dipping.

FAQ