Baked Penne

Baked Penne

Baked penne pasta mixed with a ground beef tomato sauce, topped with ricotta, mozzarella, and parmesan cheeses.
20 Minutes
50 Minutes

Per Serving – Makes 8

566 Calories

48g C | 48g P | 21g F

How to Make Baked Penne

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Baked Penne

5 from 11 votes
Course: Main Dish
Cuisine: Italian, meal prep
Keyword: beef, gluten free, meal prep
Prep Time: 20 minutes
Cook Time: 50 minutes
Inactive: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 566kcal
Baked penne pasta mixed with a ground beef tomato sauce, topped with ricotta, mozzarella, and parmesan cheeses.
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  • 12 oz (340 g) penne pasta noodles uncooked, gluten free if needed
  • lbs (1135 g) ground beef 90/10
  • 43.5 oz (1233 g) petite diced tomatoes 3 cans
  • 14.5 oz (411 g) crushed tomatoes 1 can
  • 1 medium (200 g) onion
  • 1 tbsp (15 g) minced garlic
  • 1 tbsp (2 g) oregano dried
  • 1 tbsp (2 g) basil dried
  • 15 oz (425 g) low fat ricotta cheese
  • 1 cup (112 g) mozzarella cheese shredded
  • ½ cup (50 g) parmesan cheese shredded
  • 10 oz (283 g) spinach 1 bag
  • salt and pepper to taste


For the Beef and Tomato Sauce

  • In a large pot over medium high heat, add the ground beef and brown.
  • While the beef is cooking, dice the onion and add to the pot with the beef. Add the minced garlic as well. Season lightly with salt and pepper.
  • Once the meat has browned, add in the cans of petite diced and crushed tomatoes. Stir in the oregano and basil. Allow the mixture to boil for 10-20 minutes to cook out the tomato flavor.
  • Chop up the spinach and add to the pot. Stir to incorporate and wilt the leaves.

For the Casserole

  • Preheat your oven to 400°F.
  • While the beef and sauce is cooking, bring a large pot of water to a boil and cook the noodles according to the packaging. Drain the water.
  • Once the noodles and sauce have finished cooking, combine the two together and season with salt and pepper to taste.
  • In a large casserole or baking dish, add about half of the noodle mixture in a single layer. Spread out the ricotta cheese over the top of this layer and pour the remaining noodle mixture over the top.
  • Top the entire dish with the parmesan and mozzarella cheese.
  • Place the dish on a sheet pan to protect from any leakage and place into the oven. Bake for 30 minutes. Watch it closely as you don't want to burn the cheese. If it gets too brown you can cover it with a piece of aluminum foil.
  • Allow the casserole to rest and cool before cutting into it.


  • This recipe makes 8 servings. Divide the tray into 8 equal sized pieces and add to each of your dishes.


Calories: 566kcal | Carbohydrates: 48g | Protein: 48g | Fat: 21g


The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

4529.2 cals

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This Post Has 14 Comments

  1. Halle Montgomery

    Could you make this with ground chicken or ground turkey? Do you know what the calorie difference would be?

    1. Josh Cortis

      Yes, any ground meat works. I don’t know the nutritional difference. You would need to calculate that yourself with whatever substitutions you make

      1. Toon Broeders

        how long would i be able to store these in the freezer?

  2. Kevin O’Keefe

    5 stars
    This one was awesome. Just made it today for my girlfriend and I to take to work for the next few days. Will definitely be checking out some more recipes in the future.

  3. Tyler Wyche

    5 stars
    Loveeee your recipes! This one (like all of them) are great! My boyfriend and I can’t get enough. Thanks!!

  4. Heather Bullard

    Hi there! The top portion of the post says serves 5, but the recipe serves 8. Which is correct? Thanks!

  5. Fredrik Ibsen

    5 stars
    Did this one last night, fantastic recipe! great flavors! This one will be on the rotational list for sure..

  6. Jack Dymond

    Hi Josh, can you freeze this? I won’t be able to eat 8 portions in a week. I’d make 8 but eat 5 and freeze 3 if possible.

      1. Jack Dymond

        Thank you for the response, mate, loving the site! Been using your recipes since Feb 2020!

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