Penne Noodle Bake

I've got some ground chuck that I bought on sale this weekend at Publix, so I thought I'd use it with some of the Ragu and pasta noodles that I stocked up on in the last couple of weeks. This dish is also great to use with leftover spaghetti meat if you wanted to change up your leftovers the next night.




1 lb. ground beef
12 oz. penne noodles (the whole 14.5 oz. box is too much)
1 jar spaghetti sauce
8 oz. can tomato sauce (or extra Ragu, etc.)
1/3 cup parmesan cheese
1 1/2 cup shredded cheese

Preheat oven to Broil.

Cook the ground beef in a large skillet over medium-high heat until brown. Drain off excess fat. Return to skillet. Pour in the spaghetti sauce and tomato sauce. Cover and simmer over low.

Meanwhile, in a large pot of boiling water, cook penne noodles until al dente. Drain and return to pot. Pour the meat sauce in with the noodles. Add parmesan cheese and mix well.

Pour noodles into a baking dish. Top with the shredded cheee (add more or less to your liking). Put under broiler until bubbly and light brown on top. Watch carefully, because it browns quickly! (Note: You can also bake it slower in a 375 degree oven for 20-25 minutes or until bubbly.)


Enjoy!