Parmesan Penne Recipe
- 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 whole milk
- 2 large eggs, lightly beaten
- 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 13x9-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.
1 each: 360 calories, 16g fat (9g saturated fat), 85mg cholesterol, 563mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 18g protein.
Reviews for Parmesan Penne
"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."
"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."
"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?"
"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!"