Penne Pasta Bake

Pure food, this alimentary paste food Bake encompasses a meaty, creamy sauce and much and lots of cheese. it's excellent for a busy night, and is ideal for feeding a crowd. we have a tendency to still struggle most nights along with his massive brother. I secure myself before I became a mommy that I wouldn’t become a brief order cook. however there are some things that he can eat nearly each time. homemade  dish. Meatballs. generally tacos. And pasta.

It’s an honest factor that i prefer food too, as a result of it becomes my go-to very often currently. however very – what’s to not love (for the entire family) during this dish? A meaty, creamy red sauce, pasta, and much and lots of cheese. this is often food that i'll whole fall back any day of the week. you'll create this food bake earlier than time. create it up till right before you bake it. cowl and refrigerate, then let it come back to temperature for concerning half-hour before baking it. you will have to be compelled to add some minutes to the baking time. you'll apprehend once it’s prepared when the cheese is unfrozen and effervescent.

Ingredients

• 8 oz penne pasta
• ½ lb ground beef
• ½ medium onion, chopped
• 1 (24-oz) jar marinara sauce
• ½ cup sour cream
• 6 oz sliced Provolone
• 4 oz shredded or sliced Mozzarella
• ¼ cup grated Parmesan
• chopped parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
2. Meanwhile, in a large skillet, brown the ground beef. Add the onion and cook until softened. Add the spaghetti sauce and allow to simmer for 15 minutes. Stir in the sour cream. Add the drained pasta and stir to coat.
3. Preheat the oven to 350F. Spray a 2 quart baking dish with nonstick cooking spray. Pour half of the pasta into the baking dish. Top with half of the Provolone and half of the Mozzarella. Pour the remaining pasta on top and top with the remaining Provolone and Mozzarella, and sprinkle the Parmesan on top.
4. Bake until the cheese is melted and bubbly, about 30 minutes. Sprinkle with chopped parsley before serving.

Based on the recipe from HERE