Baked Penne with Ground Beef and Marinara

Name: Baked Penne with Ground Beef and Marinara
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) penne pasta (dried); 1½ lb (680 g) ground beef (80/20 blend); 1 tablespoon (15 ml) olive oil; 1 whole (150 g) yellow onion (medium), finely diced; 3 cloves (15 g) garlic cloves, minced; 24 oz (680 ml) marinara sauce (store-bought or homemade); 2 tablespoons (30 g) tomato paste; 1½ teaspoons (3 g) Italian seasoning (dried); to taste salt; to taste black pepper (freshly ground); ¼ teaspoon (½ g) red pepper flakes (optional); 2 cups (200 g) mozzarella cheese (shredded, whole milk); ½ cup (50 g) Parmigiano-Reggiano cheese (finely grated); ¼ cup (10 g) fresh basil leaves, loosely packed, torn (optional)

From the MyKitchenBank Kitchen

A comforting Italian-American baked pasta with seasoned ground beef, tangy marinara sauce, and melted mozzarella cheese. This one-dish dinner is hearty enough for weeknight family meals and special enough to serve to guests. The beef is browned with aromatics, combined with marinara, mixed with cooked penne, then baked until bubbly and golden on top.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 6 servings (about 2 cups each)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Bring a large pot of salted water to a boil for pasta
Have a 9×13-inch (23×33 cm) baking dish ready

1
Cook the pasta
- Add penne to boiling salted water.
- Cook for 2 minutes less than the package directions (the pasta will finish cooking in the oven).
- Stir occasionally to prevent sticking.
- When done, drain in a colander—do not rinse.
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Ready when: Pasta is al dente, with a slight bite in the center
Tip: Cooking pasta 2 minutes under prevents it from turning mushy after baking.
2
Brown the ground beef
- While pasta cooks, heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
- Add ground beef and break it apart with a wooden spoon, stirring every 30 seconds.
- Cook for 5–6 minutes until the meat is no longer pink and has some light browning.
- Check that the thickest part reaches 160°F (71°C) on a meat thermometer.
- Do not overcrowd the pan; if needed, brown in two batches and combine.
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Ready when: Beef is browned and cooked through with no pink remaining, internal temperature reaches 160°F (71°C)
Tip: Breaking up the meat into small pieces ensures it cooks evenly and won't clump together.
3
Add aromatics and seasonings
- Reduce heat to medium.
- Add diced onion to the cooked beef and stir frequently for 3 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and Italian seasoning, cooking for 1 minute to combine.
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Ready when: Onion is translucent, garlic is fragrant, tomato paste is slightly darkened
Tip: Cooking tomato paste for a minute intensifies its flavor and removes any raw taste.
4
Build the sauce
- Pour in 24 oz marinara sauce and stir to combine evenly.
- Taste and season with salt, black pepper, and red pepper flakes (if using).
- Simmer for 3 minutes to allow flavors to meld.
- The sauce should be smooth and well-blended.
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Ready when: Sauce is smooth and heated through
Tip: Season as you go so you don't over-salt; remember the cheeses will add saltiness.
5
Combine pasta and sauce
- Transfer the drained penne to the skillet with the beef-marinara mixture.
- Fold gently with a spoon until all pasta is coated and evenly distributed.
- Stir in half the mozzarella (1 cup) and all the Parmigiano-Reggiano (0.5 cup), mixing until mostly combined.
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Ready when: Pasta is evenly coated and cheese is partially melted throughout
Tip: Fold rather than stir vigorously to keep the pasta from breaking.
6
Transfer to baking dish and layer cheese
- Pour the pasta mixture into a 9×13-inch baking dish, spreading it evenly.
- Top with the remaining 1 cup mozzarella, spreading it in an even layer that covers most of the surface.
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Ready when: Cheese is evenly spread on top
Tip: Spreading cheese evenly ensures every bite has a cheesy top.
7
Bake until bubbly and goldenOven 375°F / 190°C
- Bake at 375°F (190°C) for 20–22 minutes.
- The edges should bubble vigorously and the cheese on top should turn golden brown with some light browning spots.
- If the top isn't browning enough by 20 minutes, broil for 1–2 minutes under high heat, watching carefully to avoid burning.
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Ready when: Cheese is melted and golden brown, sauce bubbles at the edges
Tip: If the top browns too quickly before the sauce heats through, tent with foil for part of the baking time.
8
Rest and serve
- Remove from the oven and let rest for 5–10 minutes.
- This allows the sauce to set slightly so the pasta doesn't slide around when plated.
- Scatter fresh torn basil over the top (if using) before serving.
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Ready when: Pasta has rested and sauce has begun to set
Tip: Resting prevents the dish from being soupy when you serve it.

Good to know

Tips

For deeper flavor, brown the beef without moving it for the first 2–3 minutes to develop a fond on the pan; scrape it up when you stir. This browned crust is pure flavor.
If your marinara sauce is thin or watery, stir in another tablespoon of tomato paste or let it simmer uncovered for a few extra minutes before combining with pasta.
Don't skip the resting step—it makes a huge difference in how the dish holds together when plated and prevents the sauce from running all over the plate.
For extra richness, stir in 2–3 tablespoons of heavy cream or whole milk into the pasta mixture just before transferring to the baking dish.

Make ahead

Prepare the pasta and beef-marinara mixture up to 1 day ahead. Store in an airtight container in the fridge. About 30 minutes before serving, combine the pasta and sauce, transfer to the baking dish, top with mozzarella, and bake (you may need an extra 3–5 minutes if starting from cold).

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a 350°F (175°C) oven for 15–20 minutes, covered with foil, until warmed through. Alternatively, microwave individual portions in a microwave-safe bowl, stirring halfway through, for 2–3 minutes. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before reheating.

Substitutions

ground beef (80/20 blend) → Ground Italian sausage (sweet or hot, casings removed). Sausage adds more seasoning and richness. Brown and crumble it the same way as beef. You may need less added salt.
marinara sauce (store-bought or homemade) → Homemade tomato sauce or canned crushed tomatoes (24 oz) mixed with 1 teaspoon garlic powder and 0.5 teaspoon dried basil. For a fresher taste, use good-quality canned tomatoes. Adjust seasoning to taste.
mozzarella cheese (shredded, whole milk) → A mix of 1 cup mozzarella and 1 cup provolone or white cheddar. Provolone adds a slightly smoky flavor; cheddar makes it richer and less stretchy.
penne pasta (dried) → Rigatoni, ziti, or bow tie (farfalle) pasta. Use any short, sturdy pasta shape that holds sauce well. Cooking times may vary slightly.