Italian-Inspired Baked Penne with Minced Beef: A Hearty, Cheesy Delight
Craving a comforting, Italian-inspired meal that’s both flavorful and easy to make? This Baked Penne with Minced Beef is the perfect answer! Combining tender pasta, a rich beef and tomato sauce, and a creamy cheese sauce topped with gooey mozzarella, this dish brings the warmth of a classic Italian casserole to your table. With its savory beef, vibrant vegetables, and melty cheese, it’s ideal for family dinners, gatherings, or a cozy night in. Ready in just an hour, this recipe is simple yet satisfying. Let’s dive into this delicious dish!
Why You’ll Love This Baked Penne
This Baked Penne with Minced Beef is a crowd-pleaser for all the right reasons:
- Hearty and Comforting: Combines pasta, beef, and cheese for a satisfying meal.
- Flavor-Packed: A blend of savory beef, tangy tomatoes, and creamy cheese sauce.
- Easy to Prepare: Uses pantry staples and straightforward steps.
- Perfect for Sharing: Great for family dinners, potlucks, or meal prep.
Pair it with a fresh salad and garlic bread, and you’ve got a complete Italian feast. Let’s get cooking!
Ingredients
To create this delicious Baked Penne with Minced Beef, you’ll need:
- 40 g butter
Forms the base of the creamy cheese sauce. - 2 tablespoons flour
Thickens the cheese sauce for a smooth texture. - 500 ml milk
Creates the creamy foundation for the sauce. - A bunch of spring onions, chopped
Adds a mild, fresh onion flavor to the sauce. - 300 g penne rigate pasta
The perfect pasta shape to hold the sauce and beef. - 150 g hard cheese (e.g., Parmesan), grated
Adds nutty, savory depth to the cheese sauce. - 1 onion, chopped
Enhances the beef mixture with sweet, savory notes. - 2 cloves of garlic, minced
Brings aromatic flavor to the beef sauce. - 600 g minced beef
The hearty protein base, rich and flavorful. - 300 g chopped canned tomatoes in their own juice
Provides tangy, juicy flavor to the beef sauce. - 150 g hard mozzarella cheese, grated
Creates a bubbly, golden topping. - Salt and black pepper, to taste
Seasons the dish perfectly.
Yield: Serves 6
Calories per serving: ~600 kcal
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Step-by-Step Instructions
Follow these steps to make your Baked Penne with Minced Beef:
- Cook the Pasta
Bring a large pot of salted water to a boil. Add 300 g penne rigate pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain and set aside. - Prepare the Cheese Sauce
In a medium saucepan, melt 40 g butter over medium heat. Add the chopped spring onions and sauté for 2-3 minutes until soft.
Stir in 2 tablespoons flour and cook for 1-2 minutes to form a smooth paste (roux).
Gradually whisk in 500 ml milk, stirring constantly to prevent lumps. Cook until the sauce thickens (about 3-5 minutes).
Remove from heat and stir in 150 g grated hard cheese (e.g., Parmesan) until melted and smooth. Season with salt and black pepper to taste. Set aside. - Cook the Beef and Tomato Mixture
In a large skillet, heat a drizzle of oil (about 1 tbsp) over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sautéing for 2-3 minutes until fragrant and translucent.
Add 600 g minced beef, breaking it up with a spoon. Cook for 5-7 minutes until browned and no longer pink. Drain excess fat if needed.
Stir in 300 g chopped canned tomatoes with their juice. Simmer for 10 minutes, stirring occasionally, to meld flavors. Season with salt and black pepper to taste. - Assemble the Dish
Preheat your oven to 180°C (360°F). Grease a 9×13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the cooked penne pasta with the beef and tomato mixture. Mix well to coat.
Transfer half of the pasta mixture to the baking dish. Pour half of the cheese sauce over it and sprinkle with half of the 150 g grated mozzarella cheese.
Add the remaining pasta mixture, pour over the remaining cheese sauce, and top with the rest of the mozzarella. - Bake
Place the baking dish in the oven and bake for 25-30 minutes, or until the cheese is golden and bubbly. - Serve
Remove from the oven and let cool for 5 minutes to set. Serve hot with a fresh salad, garlic bread, or your favorite sides.
Serving Suggestions
- Wine Pairing: Enjoy with a glass of red wine like Chianti or Sangiovese to complement the rich beef and tomato flavors.
- Sides: Serve with a green salad (arugula, spinach, or mixed greens with balsamic dressing) and garlic bread for a complete Italian meal.
- Garnish: Sprinkle with fresh basil, parsley, or a pinch of red pepper flakes for extra flavor and color.
- Presentation: Serve family-style in the baking dish or portion onto plates for a cozy, rustic vibe.
Pro Tips for Perfect Baked Penne
- Cook Pasta Al Dente
Slightly undercook the pasta (by 1-2 minutes) as it will continue cooking in the oven, preventing a mushy texture. - Prevent Milk Skin in Cheese Sauce
Stir the milk constantly while heating to avoid the casein film (as explained in your previous milk article). Keep the heat at medium and whisk until thickened. If a film forms, skim it off or blend the sauce. - Enhance the Beef Mixture
- Add ½ tsp Italian seasoning or dried oregano for extra flavor.
- For a spicy kick, mix in ¼ tsp red pepper flakes or 1 tbsp hot sauce with the tomatoes.
- Include ½ cup diced bell peppers or mushrooms for added veggies.
- Cheese Choices
Use high-quality Parmesan or Pecorino Romano for the sauce and fresh mozzarella for the topping. Pre-grated cheeses work but may not melt as smoothly due to anti-caking agents. - Avoid a Greasy Dish
Drain excess fat from the beef after browning, especially if using higher-fat minced beef (e.g., 80/20). Pat with paper towels if needed. - Make It Ahead
Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake when ready, adding 5-10 minutes to the baking time if cold. - Clean Cutting
Let the baked penne rest for 5-10 minutes before serving to set the layers, making it easier to cut and serve neat portions. - Vegetarian Option
Swap minced beef for a plant-based alternative (e.g., Beyond Meat), lentils, or sautéed vegetables like zucchini and eggplant. Adjust seasoning as needed. - Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C (360°F) for 15-20 minutes or microwave in 1-minute bursts, stirring to heat evenly.
- Freezer: Freeze unbaked or baked leftovers in a freezer-safe dish for up to 2 months. Thaw in the fridge overnight before reheating.
- Gluten-Free or Dairy-Free
- Gluten-Free: Use gluten-free penne and substitute flour with a gluten-free blend (e.g., rice flour) for the sauce.
- Dairy-Free: Replace butter with vegan margarine, milk with unsweetened almond milk, and cheeses with dairy-free alternatives (e.g., vegan mozzarella).
FAQs
1. Can I use a different pasta shape?
Yes! Rigatoni, ziti, or fusilli work well as they hold sauce similarly. Cook al dente and adjust quantity if needed to match 300 g.
2. Can I substitute the minced beef?
Yes, use ground turkey, chicken, or pork for similar results. For a vegetarian version, try lentils, crumbled tofu, or a meat substitute.
3. What if I don’t have hard cheese for the sauce?
Substitute Parmesan with Pecorino Romano, Grana Padano, or aged cheddar. For mozzarella, use provolone or a melty cheese blend.
4. How do I prevent the cheese sauce from being lumpy?
Whisk the milk gradually into the flour-butter roux over medium heat. If lumps form, strain the sauce or blend until smooth.
5. Can I make this dish spicier?
Add ½ tsp red pepper flakes, 1 tsp chili powder, or a diced jalapeño to the beef mixture. You can also mix hot sauce into the tomato sauce.
6. Why is my dish watery?
This may happen if the canned tomatoes weren’t drained slightly or if the pasta wasn’t drained well. Use tomatoes in thick juice and pat pasta dry after draining.
7. Can I freeze the baked penne?
Yes, freeze unbaked or baked in a freezer-safe dish, wrapped tightly, for up to 2 months. Thaw overnight in the fridge and bake or reheat as directed.
8. How do I make the top extra crispy?
Mix ¼ cup breadcrumbs with 1 tbsp melted butter and sprinkle over the mozzarella before baking. Broil for 1-2 minutes at the end for a golden crust.
Nutritional Information (Per Serving, Based on 6 Servings)
- Calories: ~600 kcal
- Carbohydrates: ~50g (from pasta and tomatoes)
- Protein: ~30g (from beef and cheese)
- Fat: ~30g (from beef, cheese, and butter)
- Note: Values are approximate and depend on specific brands and portion sizes.
Nutritional Benefits:
- Protein: Minced beef and cheese provide a high-protein meal for muscle support.
- Vitamins: Spring onions and tomatoes offer vitamins C and A, plus antioxidants.
- Carbohydrates: Pasta provides energy for a balanced diet.
Dietary Information:
- Contains dairy, gluten, and meat.
- Vegetarian Option: Substitute beef with a meat-free alternative or vegetables.
- Gluten-Free Option: Use gluten-free pasta and flour.
- Dairy-Free Option: Use plant-based milk, butter, and cheese.
Conclusion
This Italian-Inspired Baked Penne with Minced Beef is the ultimate comfort food, blending hearty beef, tangy tomatoes, and creamy cheese in a bubbly, golden casserole. Perfect for weeknight dinners or special occasions, it’s easy to make, customizable, and sure to please everyone at the table. With our tips and FAQs, you’ll create a restaurant-worthy dish with ease. Grab your ingredients, preheat the oven, and enjoy a taste of Italy at home!