Instructions:
Step 1
Boil a large pot of salted water.
Step 2
Cook the penne rigate according to the package instructions until al dente. Drain and set aside.
Step 3
In a medium saucepan, melt the butter over medium heat. Add chopped spring onions and cook until soft.
Step 4
Stir in the flour and cook for 1-2 minutes. Gradually add milk, whisking until the sauce thickens.
Step 5
Remove from heat and stir in the grated Parmesan. Season with salt and pepper to taste.
Step 6
In a large pan, heat olive oil over medium heat. Cook chopped onion and minced garlic until soft.
Step 7
Add the minced beef, breaking it up as it cooks until browned. Stir in the canned tomatoes (with juice) and simmer for 10 minutes.
Step 8
Season with salt and pepper.
Step 9
Preheat the oven to 180°C (360°F).
Step 10
In a large bowl, mix the cooked pasta with the beef-tomato mixture and cheese sauce.
Step 11
Pour half of the mixture into a buttered baking dish. Top with half of the mozzarella cheese.
Step 12
Repeat with the rest of the pasta and cheese.
Step 13
Bake for 25-30 minutes until the top is golden and bubbly.
Step 14
Let it cool for a few minutes before serving.
Step 15
Enjoy your delicious homemade baked penne!
Pro Tips for Perfect Baked Penne
Don’t Overcook the Pasta: Since the penne will bake in the oven, cook it to al dente (firm to the bite) to avoid mushy pasta.
Make Ahead: You can assemble the baked penne a day ahead and refrigerate it. Just pop it in the oven when you’re ready to bake — it may need a few extra minutes.
Customize the Sauce: For added depth of flavor, try using Italian seasoning or a splash of red wine in the beef-tomato sauce.
Mix Cheese Varieties: For an even cheesier, more complex flavor, mix in a bit of provolone or ricotta with the mozzarella and Parmesan.
Crispy Top: To get a golden, crispy top, finish the bake under the broiler for 2-3 minutes, but keep an eye on it to prevent burning.
Nutritional Information (per serving)
Note: Nutritional values are approximate and based on a serving size of 1/6th of the recipe.
Calories: 550 kcal
Protein: 32g
Carbohydrates: 45g
Fiber: 3g
Sugars: 6g
Fat: 30g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 600mg
Calcium: 350mg
Iron: 3mg