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Parmesan Penne

 Parmesan Penne
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
12 ServingsPrep: 30 min. Bake: 40 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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.

2 of 2

Parmesan Penne (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.