Description
This Ultimate Creamy Baked Penne recipe combines tender penne pasta with a rich, flavorful mixture of ground beef, creamy Italian-seasoned cheese sauce, marinara, and mozzarella, all baked to bubbly perfection. A comforting and indulgent dish perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 16 oz dried penne pasta
Meat & Vegetables
- 1 lb. ground beef
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
Dairy & Cheese
- 1 Tbsp unsalted butter
- 16 oz cream cheese, softened to room temperature
- 5 Tbsp heavy whipping cream
- 2 Tbsp grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
Sauces & Seasonings
- 48 oz marinara sauce (Rao’s brand recommended)
- 2 Tbsp dried Italian seasoning
- 2 Tbsp minced fresh basil (plus additional for garnish)
- 2 tsp dried parsley
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta for 1-2 minutes less than package directions for al dente. Drain and toss with a little olive oil to prevent sticking.
- Prepare Baking Dish: Preheat oven to 350°F (175°C). Butter a 3-quart baking dish and set it aside.
- Cook Beef: In a Dutch oven or large deep skillet, optionally add a drizzle of olive oil and heat over medium-high heat. Add ground beef and cook, crumbling it as it browns, for 4-5 minutes until cooked through. Drain excess fat.
- Make Herbed Cream Cheese: While the beef cooks, mix together the softened cream cheese, heavy cream, dried Italian seasoning, grated Parmesan, minced fresh basil, dried parsley, half the salt, and half the black pepper until smooth and well combined.
- Cook Vegetables: Add butter to the beef mixture and reduce heat to medium. Add diced onion and cook for 4-5 minutes, stirring often, until soft and translucent. Add minced garlic and cook for about 1 minute until fragrant.
- Combine Ingredients and Heat Sauce: Return the drained ground beef to the pot. Stir in the marinara sauce, about two-thirds of the herbed cream cheese mixture, and half of the shredded mozzarella cheese. Stir frequently and cook for 1-2 minutes until everything is melted and well incorporated.
- Add Pasta and Seasoning: Stir in the cooked penne pasta along with the remaining salt and black pepper. Mix to combine thoroughly.
- Assemble for Baking: Transfer the pasta mixture to the prepared baking dish. Spread the remaining one-third of the cream cheese mixture evenly over the top, then sprinkle the remaining 1 cup of mozzarella cheese over it.
- Cover and Bake: Spray the underside of a piece of aluminum foil with nonstick cooking spray. Cover the baking dish with the sprayed side down. Bake in the preheated oven for 15 minutes.
- Uncover and Continue Baking: Remove the foil cover and bake for an additional 10 minutes until the top is bubbly and golden.
- Serve: Serve hot, garnished with additional minced fresh basil.
Notes
- This recipe serves approximately 6 to 8 people, but you can adjust portions as needed.
- You can substitute homemade marinara sauce if preferred, using an equal amount.
- For variation, replace the ground beef with Italian sausage or a combination of both beef and sausage.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
