Penne pasta with ricotta cheese and ground beef
It’s a comforting pasta dish that combines penne pasta with a savory tomato and ground beef sauce, layered with creamy ricotta cheese. This one-pan dish delivers both heartiness and creaminess in a balanced, satisfying way.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: American
Ingredients
For the Pasta:
- 12 oz (340g) penne pasta
- 1 tablespoon salt (for boiling water)
For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups marinara or pasta sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
For the Cheese Layer:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg (optional, helps bind the ricotta mixture)
- Fresh parsley or basil for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 1-2 minutes less than package instructions. Drain and set aside, drizzling with a little olive oil to keep from sticking.
Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds. Stir in the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain excess fat if needed. Add tomato paste, marinara sauce, oregano, basil, salt, and pepper. Let it simmer on low for 10–15 minutes for richer flavor.
In a mixing bowl, combine ricotta cheese, egg (if using), half of the shredded mozzarella, Parmesan, and a pinch of salt and pepper. Mix well until smooth.
Preheat oven to 375°F (190°C) if baking. In a large baking dish or oven-safe pan, spread a small amount of meat sauce on the bottom. Add half the penne pasta, then layer half the ricotta mixture and meat sauce. Repeat the layers with remaining ingredients. Top with remaining mozzarella and extra Parmesan.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden on top. Garnish with fresh parsley or basil before serving for added color and freshness.