Penne and Ground Beef Bake with Sun-dried Tomatoes
This easy and economical dish is on the table in just over 30 minutes -- perfect for a busy weeknight. It's totally kid-friendly and tastes just as good the next day. This recipe makes 6 servings.
PREP TIME
10 minutes
COOK TIME
25 minutes
Ingredients
1 pound penne pasta
1 pound lean ground beef
1 medium yellow onion, chopped
1 clove garlic, minced
2 tablespoons olive oil, divided
1 8-ounce jar sun-dried tomatoes packed in oil, chopped
1 1/2 cups mozzarella cheese, shredded
1 pound lean ground beef
1 medium yellow onion, chopped
1 clove garlic, minced
2 tablespoons olive oil, divided
1 8-ounce jar sun-dried tomatoes packed in oil, chopped
1 1/2 cups mozzarella cheese, shredded
Directions
Cook pasta to al dente according to package directions. Drain and set aside, reserving 1/2 cup of the pasta water.
Preheat your oven to 400 F.
Heat 1 tablespoon oil to medium-high on the stove top in a oven-proof skillet. Cook beef, making sure to break up into smaller chunks, until no longer pink, about 5-7 minutes. Drain fat from beef and set aside.
Add remaining oil to skillet and add onion. Cook until the onion becomes translucent and fragrant, about 5-6 minutes. Add garlic and cook for one more minute. Add 1/2 cup pasta water to the pan and stir to combine. Add pasta and ground beef back into pan along with the sun-dried tomatoes; fold to combine.
Sprinkle cheese on top of pan. Bake for 10 minutes until the cheese is golden and bubbling. Remove form oven and let cool for a couple of minutes before serving.
Preheat your oven to 400 F.
Heat 1 tablespoon oil to medium-high on the stove top in a oven-proof skillet. Cook beef, making sure to break up into smaller chunks, until no longer pink, about 5-7 minutes. Drain fat from beef and set aside.
Add remaining oil to skillet and add onion. Cook until the onion becomes translucent and fragrant, about 5-6 minutes. Add garlic and cook for one more minute. Add 1/2 cup pasta water to the pan and stir to combine. Add pasta and ground beef back into pan along with the sun-dried tomatoes; fold to combine.
Sprinkle cheese on top of pan. Bake for 10 minutes until the cheese is golden and bubbling. Remove form oven and let cool for a couple of minutes before serving.
Looking for inspiration? Try these recipes:
Beet and Bean Veggie Burgers
Mujadara Rice
Four Cheese Baked Ziti
