Dinner just got easier. This Ground Beef Penne Pasta Bake is made with pantry staples I always have on hand, like pasta and jarred tomato sauce. Feel free to try different cheeses – Parmesan, Asiago or Romano would be great on top of this satisfying one-pot meal.
Ground Beef Penne Pasta Bake
- 1 (16 oz.) Box of Penne Pasta
- 1 lb Ground Beef or Venison
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 Jarred Pasta Sauce, such as Classico
- Red Pepper Flakes, to taste
- 1 Tbs Herbs de Provence, crushed
- Salt and Pepper to taste
- 1 Cup Shredded Cheddar
- Fresh Basil, for garnish
In a large skillet with rim over medium heat, brown ground beef and onion. Meanwhile, boil water for pasta and cook, following package directions. To the beef mixture, add garlic and stir. Add seasonings: salt, pepper, red pepper flakes and herbs de Provence. Add jarred tomato sauce and stir, then reduce heat to medium-low and simmer for 20 minutes. Once pasta is cooked, using a slotted spoon, transfer pasta into sauce. Add a ladle of pasta water to sauce to help thicken. Stir beef and pasta mixture together. Sprinkle cheddar over the top and place under broiler for about 4 -5 minutes until cheese is melted and golden brown. Let cook slightly before adding basil for garnish.
Watch just how easy this dish comes together in my Facebook Live video below. Be sure to like Some Kinda Good for more videos like these!
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Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
4 thoughts on “Ground Beef Penne Pasta Bake”
We enjoyed this very much, Rebekah! I used venison and farfalle pasta bc that’s what I had on hand. Thanks for sharing the recipe!
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Hi Jan! I am thrilled to hear it. You are so welcome! Hope it becomes a regular dish around your family table. 👍
This looks so delicious! Thank you for sharing and telling me what “herbs de province” is…Ha. I am going to make this dish for sure!
You bet! Thanks, Mom! I used Herbs de Provence in a lot of my cooking – a really nice spice blend of Italian seasonings. Look for it on the baking aisle of the grocery store, and remember seasonings are in alphabetical order. Thumbs up!