Parmesan Penne

Name: Parmesan Penne
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings.
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 whole milk; 2 large eggs, lightly beaten

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

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 whole milk
2 large 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 13x9-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.

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.

Nutrition Facts

1 each: 360 calories, 16g fat (9g saturated fat), 85mg cholesterol, 563mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 18g protein.

Originally published as Parmesan Penne in Taste of Home Ground Beef Cookbook-Book

Reviews

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Average Rating:

bmca1973

Sep 25, 2018

I absolutely love this one in fall. The all spice is perfect!!
fishrgal

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.
bvalenc2

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!
whiteyclan

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.
priscillaballinger

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.
betsytodd

Mar 2, 2010

When I made this for a family party, both kids and adults loved it.
meggi36

Feb 25, 2010

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.
julyprincesspatricia

Feb 25, 2010

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?
christinagriffith

Jan 13, 2010

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!