- 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
- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Parmesan Penne
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"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."
"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!"
"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."
"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."
"When I made this for a family party, both kids and adults loved it."