Budget Baked Penne with Ground Beef and Carrots
A hearty, affordable baked penne that's loaded with seasoned ground beef, tender carrots, and a tomato-based sauce, finished with melted mozzarella. This one-pan weeknight dinner is ready in under an hour and serves a family of four with room-temperature leftovers that taste just as good reheated.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Have a colander ready for draining pasta
- Measure all sauce ingredients ahead of time for quick assembly
Brown the beef and soften vegetables
- Heat 2 tablespoons (30 ml) olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Once shimmering, add 1 lb (454 g) ground beef, breaking it apart with a wooden spoon as it cooks.
- Cook for 5–6 minutes until no pink remains and the internal temperature reaches 160°F (71°C).
- Add the diced onion and minced garlic; stir and cook for 2 minutes until fragrant.
- Pour off any excess fat if there is more than a thin layer on the surface.
- Add the diced carrots and cook, stirring occasionally, for 4 minutes until they begin to soften at the edges.
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Ready when: Beef is fully cooked with no pink visible and reaches 160°F (71°C) internal temperature; carrots are slightly tender at edges but still have some resistance when poked with a fork
Tip: Don't skip pouring off fat—excess grease will make the finished dish heavy and greasy.
Build the tomato sauce
- Stir 2 tablespoons (30 g) tomato paste into the beef-carrot mixture, stirring constantly for 1 minute to coat everything evenly and deepen the flavor.
- Add 15 oz (425 g) tomato sauce, 14 oz (400 g) crushed tomatoes, 1 teaspoon (3 g) dried oregano, and ½ cup (120 ml) beef broth.
- Stir to combine.
- Season with salt and black pepper to taste.
- Bring the sauce to a gentle simmer over medium heat and cook uncovered for 5 minutes, stirring occasionally, to meld flavors.
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Ready when: Sauce is simmering gently with small bubbles breaking at the surface; flavors are well combined
Tip: Tomato paste caramelizes quickly and can burn—keep stirring and monitor the heat.
Cook the penne
- While the sauce simmers, bring a large pot of salted water (at least 6 quarts / 5.7 L) to a rolling boil.
- Add 10 oz (280 g) penne and cook according to the package directions until just al dente (usually 9–11 minutes), stirring occasionally to prevent sticking.
- Reserve ¾ cup (180 ml) of pasta cooking water before draining.
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Ready when: Pasta is tender but still slightly firm when bitten; a piece bends without breaking
Tip: Bite-test a piece a minute before the package time suggests—fresh pasta may cook faster, and it will cook further in the oven.
Combine pasta and sauce
- Drain the cooked penne in a colander.
- Pour it into the skillet with the beef and tomato sauce.
- Add ½ cup (120 ml) of the reserved pasta cooking water and stir everything together thoroughly until the penne is evenly coated with sauce.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Pasta and sauce are completely combined; the mixture looks moist and cohesive
Tip: The pasta water contains starch that helps the sauce cling to the noodles and will cook down in the oven.
Transfer to baking dish and top with cheese
- Pour the entire pasta mixture into a 9×13-inch (23×33 cm) baking dish, spreading it evenly with a spatula.
- Sprinkle 1.5 cups (150 g) shredded mozzarella cheese evenly over the top.
- If using, add ¼ cup (25 g) grated Parmesan cheese.
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Ready when: Cheese is distributed in an even layer across the top
Tip: Use low-moisture mozzarella to prevent a watery top layer; pre-shredded cheese (not fresh mozzarella) works best here.
Bake until golden and bubblyOven 375°F / 190°C
- Place the baking dish on the middle oven rack.
- Bake uncovered at 375°F (190°C) for 20–25 minutes until the cheese is melted and golden in spots, the edges are bubbling, and the top is set but not hard.
- Look for a light golden-brown color at the edges and center.
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Ready when: Mozzarella is melted and has light golden-brown spots; edges are bubbling; a skewer inserted into the center comes out hot
Tip: If the cheese browns too quickly (before 20 minutes), your oven may run hot—use an oven thermometer and adjust next time.
Rest and serve
- Remove the baking dish from the oven and let it rest at room temperature for 5–10 minutes.
- This allows the sauce to set slightly, making it easier to serve and helping flavors settle.
- Serve warm.
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Ready when: Bubbling has subsided; the top is firm to the touch
Tip: Resting prevents the cheese from being scalding-hot when plated and reduces the chance of the noodles sticking together.
Good to know
Tips
- For a budget-friendly meal, buy ground beef on sale and freeze it, or look for manager's special/discounted packs. Carrots are almost always inexpensive and store well.
- This recipe doubles easily in a 9×13-inch pan; use 2 lbs (908 g) beef, 6 medium carrots, 1 whole onion, 6 cloves garlic, double the sauce, 1 lb (454 g) penne, and 3 cups (300 g) mozzarella. Increase baking time to 30–35 minutes.
- For a lighter version, use ground beef that's 93% lean or substitute ground turkey. The baking time may decrease by 2–3 minutes since there's less fat to render.
- If you have fresh basil on hand, tear a small handful over the top after baking for a fresh note that contrasts with the rich, cooked flavors.
Make ahead
You can assemble the entire dish (up to adding the cheese topping) up to 8 hours ahead and refrigerate it covered. Add 5–10 minutes to the baking time if baking from cold.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (163°C) oven, covered with foil, for 15–20 minutes until warmed through. You can also cover and freeze for up to 2 months; thaw overnight in the fridge and reheat as directed above, adding 5 minutes to the time.
Substitutions
- ground beef (80/20 blend) → Ground turkey (93/7 lean) or ground pork. Use the same weight. Turkey will be slightly leaner; pork will have a bit more fat. Both work well; cook until fully opaque.
- shredded mozzarella cheese (low-moisture) → Sharp cheddar or a blend of mozzarella and cheddar. Cheddar will give a sharper, tangier flavor. Use the same weight. Mix the two cheeses if you want a more complex taste.
- carrots, medium → Diced zucchini or mushrooms (fresh or frozen). Add mushrooms at the same time as carrots. Zucchini is more delicate; add it after the carrots have cooked for 2 minutes. Both add moisture, so you may reduce the beef broth by 2 tablespoons (30 ml).
- beef broth (low-sodium) → Water or vegetable broth. The dish will be slightly less savory with water but still delicious. Vegetable broth is a fine alternative with a lighter flavor.
