Penne Pasta Lasagna

Name: Penne Pasta Lasagna
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 1 egg, beaten; 227 grams lean ground beef; 25 milliliters grated Parmesan cheese; 227 grams penne pasta; 425 grams ricotta cheese; 227 grams shredded mozzarella cheese, divided; 737 grams Classico® Tomato and Basil Sauce

Penne Pasta Lasagna might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 654 calories, 40g of protein, and 30g of fat. This recipe serves 5. If you have egg, penne pasta, mozzarella cheese, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mediterranean food. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 1 hour. Users who liked this recipe also liked Penne all’Arrabbiata {Spicy Penne Pasta} – 50 Women Game Changers In Food – Ruth Rogers and Rose Gray, Penne all’Arrabbiata {Spicy Penne Pasta} – 50 Women Game Changers In Food – Ruth Rogers and Rose Gray, and Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine).

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.

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Baking Pan

Oven

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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Pasta

In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.

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Pasta Sauce

Beef

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Frying Pan

In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.

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Mozzarella

Parmesan

Ricotta Cheese

Egg

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Bowl

In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.

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Mozzarella

Cheese

Pasta

Sauce

Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

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Oven

Equipment

Ingredients

Servings:

egg, beaten 227grams

lean ground beef 25milliliters

grated Parmesan cheese 227grams

penne pasta 425grams

ricotta cheese 227grams

shredded mozzarella cheese, divided 737grams

Classico® Tomato and Basil Sauce

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Capraia Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Tenuta di Capraia Chianti Classico

Chianti Classico Tenuta di Capraia is a wine with an optimal complexity and structure. Ruby red color with violet tinges. Intense and rich aroma, vinous, fruit-driven. Pleasant cherry notes, refreshing and well-balanced with hints of integrated vivid tannin.