Pasta Lasagna
This pasta lasagna brings a delightful twist to traditional lasagna, using penne instead of noodles for a quick and easy pasta lasagna recipe that's perfect for busy nights. With layers of gooey cheese, hearty beef, and rich sauce, it's the best pasta lasagna you can bake in no time!
Ingredients
- ½ pound penne pasta
- ½ pound lean ground beef
- 1 (26 ounce) jar pasta sauce
- 1 (15 ounce) container ricotta cheese
- 8 ounces shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 egg beaten
Instructions
- Preheat your oven to 350°F (175°C) and grease a 2 1/2 quart baking dish.
- Cook the penne pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain thoroughly.
- In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess grease and stir in the pasta sauce. Set aside.
- In a mixing bowl, combine the ricotta, 1 cup of shredded mozzarella, Parmesan cheese, and the beaten egg. Mix until well blended.
- Layer half of the cooked penne in the prepared baking dish. Spoon half of the meat sauce over the pasta, followed by half of the ricotta mixture. Repeat the layers, ending with the remaining mozzarella cheese on top.
- Bake in the preheated oven for 34-40 minutes or until the pasta lasagna is hot and bubbly with a golden-brown cheese topping.
Notes
This pasta lasagna truly delivers all the cheesy, comforting goodness of traditional lasagna but with way less effort. I can’t wait to hear what you think!