Parmesan Penne Recipe
Parmesan Penne Recipe photo by Taste of Home

Parmesan Penne Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 12 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Drain pasta. Add the remaining cheese and butter; toss to coat.
  4. 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.
  5. 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.
Originally published as Parmesan Penne in Taste of Home Ground Beef Cookbook 1999, p229

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Reviewed Oct. 27, 2014

"This recipe is a keeper! I made it according to the recipe, except I used a large onion instead of medium, and a little extra ground beef. I also used a pasta sauce with lots of herbs instead of tomato sauce. This family hates bland food and found it wasn't bland at all. We all loved it and I will definitely be making this again."

Reviewed Sep. 25, 2011

"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 Jun. 28, 2010

"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 Jun. 15, 2010

"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 Mar. 2, 2010

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

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