Saucy Baked Penne Pasta
American, Italian Inspired
dry penne pasta
crushed red pepper flakes
more or less to taste
salt & black pepper
lean ground beef
sweet Italian sausage
jars marinara sauce
i.e. Bertolli Five Cheese
shredded Parmesan cheese
shredded Italian blend cheese or Mozzarella cheese
chopped Italian parsley
Preheat the oven to 350°F. Spray a 13 x 9 inch dish with cooking spray and set aside.
On the stove top cook the penne pasta in salted water per the directions until al dente. Drain well then add to a large mixing bowl.
Heat 2 Tbsp of olive oil in a large pot over medium-high heat. Add onion, pepper flakes, salt and black pepper to taste.
Add ground beef and Italian sausage to onions. Cook over medium-high until no pink remains. Drain excess fat from the pot.
Add the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes. Add the marinara sauce. Simmer on low for 10 minutes. Remove from heat, mix in 2 Tbsp parsley.
Pour sauce over cooked pasta reserve 1 cup for the top. Whisk together ricotta and egg. Add to pasta with 1 cup of shredded Italian cheese. Stir until well combined.
Pour 1/2 pasta mixture into the prepared baking dish. Arrange 9 slices of cheese over pasta.
Pour remaining pasta over cheese slices. Drizzle the top with the reserved 1 cup sauce. Spread evenly
Place into the oven and bake for 30 minutes. Sprinkle the remaining shredded cheese and Parmesan cheese on top.
Return to the oven for an additional 15 minutes until the cheese has melted and the sauce is bubbly.
Serve hot garnished with reserved parsley.