Baked Penne

Christine Mantz

1 lb. ground beef, ground pork, or ground Italian sausage

12-16 oz box penne pasta (may need to add chicken broth or water to sauce if using 16oz of pasta)

1 jar of spaghetti sauce

1 cup cottage cheese

½ cup grated parmesan cheese (in green container)

1 cup mozzarella cheese, shredded

1 medium onion, diced

5 to 6 cloves garlic, minced

1 tsp Italian seasoning

½ tsp garlic powder

½ tsp onion powder

½ tsp red pepper flakes

¼ tsp paprika

salt & pepper

Bring pot of water to boil for penne (I like to add a little olive oil and salt to water). Once boiling, add penne and cook until al dente. DO NOT OVERCOOK.

While water is heating up, heat up 1 tbsp olive oil in oven safe skillet. Add onion and saute for 2 to 3 mins. Add minced garlic to onions and saute for 1 to 2 mins. Then add meat and seasonings (Italian seasoning, garlic powder, onion powder, red pepper flakes, paprika) and brown until done. Add jar of spaghetti sauce and simmer while pasta is cooking.

Heat oven to 350°

Mix 1 cup cottage cheese and ½ cup grated parmesan cheese in a bowl. Season with a salt and pepper. Set aside.

When penne is cooked, scoop out about 1 cup of pasta water and add to the sauce mixture. Drain pasta and add pasta to the sauce and stir. Then add heaping spoonfuls of the cottage cheese mixture around the pan on top of the pasta. Stir slightly to break up the spoonfuls of cottage cheese. You just want that cheese mixture to be slightly mixed in with the pasta. Do not overmix.

Cover skillet and place in oven and bake for approx 25 to 30 mins or until bubbly. Top w/ shredded mozzarella and bake uncovered at 400° for about 5 to 10 mins or until cheese is melted and lightly brown.

Let set for 5 to 10 mins before serving.

Page footer