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Parmesan Penne Recipe

Parmesan Penne Recipe photo by Taste of Home

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My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.—Vera Soghomonian, Maple Grove, Minnesota

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Parmesan Penne Recipe

Prep: 30 min. Bake: 40 min.

Yield: 12 Servings

30 40 70

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) tomato sauce
1 cup grated Parmesan cheese, divided
1/2 teaspoon ground allspice
Salt and pepper to taste
1 package (16 ounces) penne pasta
1/2 cup butter, cubed, divided
1/4 cup all-purpose flour
2 cups milk
2 eggs, lightly beaten

Directions

In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended.
Drain pasta. Add the remaining cheese and butter; toss to coat.
Spread a third of the meat mixture in a greased 13-in. x 9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Instead of a traditional tossed salad, serve Parmesan Penne with garden-fresh vegetables. Saute sliced zucchini, yellow squash and sweet red pepper in butter or margarine until crisp-tender. Season with garlic-salt and pepper.

Nutritional Facts 1 serving equals 360 calories, 16 g fat (9 g saturated fat), 85 mg cholesterol, 563 mg sodium, 36 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Parmesan Penne in Taste of Home Ground Beef Cookbook , p229

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Parmesan Penne

Parmesan Penne

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Reviewed on Sep. 25, 2011 by bvalenc2

I should have looked at the reviews before making. The dish was good just lacked something... I probably will make it again but will definitely add some more spices. Thanks!

Reviewed on Mar. 14, 2011 by rainsome

The dish had no flavor. A lot of work for nothing.

Reviewed on Jun. 28, 2010 by whiteyclan

My daughter & I made this with some changes. We used garlic & herb pasta sauce instead of tomato sauce. We left out the allspice. We used 4 cups dry (instead of 6 cups)Smart Taste pasta that has even more fiber & protein, making the entree even healthier. With the reduced amount of pasta, it was not too dry. Then we added a sprinkling of parmesan cheese and mozzerella cheese on the top before baking. This entree tasted a lot like a lasagne without all the work. It turned out delicious and we will definitely make this again. It will be a good dinner to take to a potluck or to a family in need.

Reviewed on Jun. 15, 2010 by priscillaballinger

The meat sauce had no flavor. Blah! It needs some spices like garlic, oregano and basil. Would have been better with Prego or spaghetti sauce.

Reviewed on Apr. 10, 2010 by rainsome

I didn't think this dish had any flavor. I would not make it again.

Reviewed on Mar. 02, 2010 by betsytodd

When I made this for a family party, both kids and adults loved it.

Reviewed on Feb. 25, 2010 by meggi36

Wasn't as saucy as I expected, the white sauce thickened during baking. It still tasted good, just wasn't as good as I had hoped.

Reviewed on Feb. 25, 2010 by julyprincesspatricia

Maybe because I'm Italian but, I would be more inclined to use 1/2 hot, 1/2 sweet Italian sausage - ground beef is too American! And, a large can of recipe ready tomatoes - not tomato sauce. Now that we can get whole grain macaroni, I would use that to up the fiber content. Why not add some fresh garlic, too?

Reviewed on Jan. 13, 2010 by christinagriffith

This was good. I added parsley to the cream sauce for taste and color. My son said it was like lasagna but better! I may try to sneak in some spinach with the cream sauce next time. Thanks for the recipe!