When the weather cools down and everyone’s moving a little quicker between school, work, and activities, I lean on baked pasta dishes like this Baked Penne Pasta With Ground Beef. It’s the kind of meal you can slide into the oven while you reset the kitchen, help with homework, or just take ten minutes to breathe.
This version leans into what’s in season now: sturdy onions and green peppers that hold up well in fall and winter, a simple jarred sauce, and enough cheese to make it feel like a treat without turning it into a project. It’s easy to scale for a small household or a full table, and it travels well for potlucks or a shared meal with neighbors.
I like that it’s straightforward: brown the beef and vegetables, stir everything together, bake until bubbling, and bring it straight to the table. If you’re looking for a no-fuss dish to share that still feels satisfying and homemade, this one fits right into a busy, cooler-season routine.
How to Make The Perfect Baked Penne Pasta With Ground Beef
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What Goes In
- 0.5 pound extra lean ground beef
- 0.5 cup chopped onions (yellow or white work well)
- 0.5 cup chopped green peppers
- 1 (24 ounce) jar spaghetti sauce, preferably with simple ingredients
- 1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
- 1 cup KRAFT Shredded Mozzarella Cheese, divided
- 3 cups hot cooked penne pasta (from about 1.5 cups dry)
The Simple Method to Highlight Great Flavor
- Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish or baking dish so the pasta doesn’t stick.
- Set a large nonstick skillet over medium-high heat. Add the ground beef, chopped onions, and green peppers. Cook, breaking the beef into small pieces, for about 5–7 minutes, until the meat is browned and the vegetables have softened slightly. There shouldn’t be any visible pink in the beef at this point.
- Pour in the spaghetti sauce, then stir in 3/4 cup of the cooking creme and 1/2 cup of the shredded mozzarella. Cook for another 2–3 minutes, stirring often, until the cheese melts into the sauce. The mixture should look smooth, thick, and evenly combined.
- Add the hot cooked penne pasta to the skillet. Toss gently until every piece of pasta is coated in the beef and sauce mixture. Take a moment to check seasoning and adjust with salt and pepper if your sauce is very mild.
- Transfer the pasta mixture to the prepared 2-quart casserole dish, spreading it into an even layer so it bakes uniformly.
- Dollop or spread the remaining cooking creme over the top, then sprinkle on the remaining 1/2 cup mozzarella. Cover the dish tightly with aluminum foil so the pasta heats through without drying out.
- Bake for 15 minutes. Then carefully remove the foil (watch for steam) and return the dish to the oven. Bake for about 5 more minutes, or until the cheese on top is melted and the edges are bubbling. The center should be hot when you insert a spoon or knife. Let it rest for 5 minutes before serving so it sets slightly and is easier to scoop.
Choosing the Right Beef
The recipe calls for extra lean ground beef, which keeps the dish lighter and helps the cheese and tomatoes stand out. If you’re using something a bit fattier, like 85% lean, just take a moment after browning to spoon off any excess fat so the sauce doesn’t become greasy. For families focused on local and sustainable eating, look for beef labeled grass-fed or sourced from a nearby farm; the flavor is often cleaner and more robust. You can also swap in ground turkey or a plant-based crumble if you prefer, but keep the same cooking method: brown thoroughly with the onions and peppers so the flavors have time to build before you add the sauce and cheese.
Make-Ahead and Freezing Tips
This baked penne pasta with ground beef works well for planning ahead, which is especially useful during busy fall and winter weeks. To prep in advance, assemble the dish completely up to the point of baking, then cover it tightly and refrigerate for up to 24 hours. When you’re ready to cook, add about 10 extra minutes to the covered baking time since you’re starting from cold. For freezing, cool the cooked beef and sauce mixture before combining with pasta, then assemble in a freezer-safe dish. Wrap well with plastic and foil, label, and freeze for up to 2 months. Bake from frozen at 350°F, covered, for about 45–55 minutes, removing the foil at the end to melt and brown the cheese. Always check that the center is piping hot before serving.
Easy Add-Ins and Swaps
This recipe is flexible, which is helpful when you’re working with what’s in season or what you already have on hand. In cooler months, you can stir in chopped seasonal greens like spinach, kale, or Swiss chard during the last minute of cooking the beef and vegetables; they’ll soften quickly and add a bit more color and nutrition. If you don’t have green peppers, use red or yellow peppers, or even a handful of finely chopped carrots or celery for extra sweetness and texture. For the cheese layer, any mild, good-melting cheese can stand in for mozzarella — try provolone, fontina, or a local semi-soft cheese. If the cooking creme isn’t available, use a mixture of cream cheese, a bit of milk, and Italian herbs; aim for a smooth, spoonable consistency before adding it to the pan so it blends easily with the sauce.
Frequently Asked Questions (FAQ)
How can I keep the pasta from turning mushy when the dish is baked?
The key to avoiding mushy pasta is to undercook the penne slightly before baking. Boil it 1–2 minutes less than the package’s recommended “al dente” time, since it will continue to cook in the oven as it absorbs some of the sauce. Also, be sure to drain it well so excess water doesn’t thin out the sauce. Tossing the pasta with the hot beef and sauce mixture right away helps it absorb flavor instead of water, and baking for the suggested time (rather than much longer) keeps the texture pleasantly firm.
What should I do if my sauce tastes too acidic or too salty?
Jarred spaghetti sauces can vary a lot in flavor. If your sauce tastes too acidic once it’s mixed with the beef and cheese, stir in a small splash of milk or cream and cook for another minute; the dairy will soften the sharpness without making it overly rich. A pinch of sugar can also help balance acidity, but add it gradually. If it’s too salty, you can add a bit of unsalted tomato sauce or crushed tomatoes to dilute the seasoning. Serving with a simple side of unsalted steamed vegetables or a plain green salad can also help balance the overall meal.
Can I bake this in a larger dish for a crowd, and how does that change the timing?
You can absolutely scale this recipe up for a bigger group. If you double the ingredients, use a larger baking dish (such as a 9×13-inch pan) and spread the mixture in an even layer so it heats consistently. Cover with foil and bake at 350°F, but plan on increasing the covered bake time by about 10–15 minutes. Check the center by inserting a spoon or knife; if it comes out hot and the cheese is fully melted and bubbling, it’s ready. If the top is browning too quickly, re-cover loosely with foil for the remaining time to avoid drying out the cheese.
Baked Penne Pasta With Ground Beef
Ingredients
- 0.5 pound extra lean ground beef
- 0.5 cup onion chopped
- 0.5 cup green bell pepper chopped
- 1 24 ounce jar spaghetti sauce
- 1 10 ounce tub PHILADELPHIA Italian Cheese and Herb Cooking Creme divided
- 1 cup KRAFT Shredded Mozzarella Cheese divided
- 3 cups hot cooked penne pasta
Instructions
- Preheat the oven to 350°F (175°C).
- Warm a large nonstick skillet over medium-high heat. Add the ground beef, chopped onion, and chopped green pepper; cook while breaking the beef into small pieces until the meat is browned and the vegetables are softened, about 5 to 7 minutes. Drain any excess fat if desired.
- Stir in the spaghetti sauce, 3/4 cup of the cooking creme, and 1/2 cup of the shredded mozzarella. Continue to cook and stir until the cheese is fully melted and the sauce is well combined, about 2 to 3 minutes.
- Fold the hot cooked penne into the meat sauce until the pasta is evenly coated.
- Spoon the pasta mixture into a 2‑quart casserole dish. Spread the remaining cooking creme over the top and sprinkle with the remaining mozzarella. Cover tightly with aluminum foil.
- Bake covered in the preheated oven for 15 minutes. Remove the foil and bake an additional 5 minutes, until the casserole is heated through and the cheese is bubbly. Let rest briefly before serving.
