Big Boy Baked Penne
Servings: 5 servings
Calories: 1040kcal
A high calorie meal perfect for weight and muscle gain, this Baked Penne is made with a ground beef tomato sauce, topped with ricotta, mozzarella, and parmesan cheeses.
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Ingredients
- 12 oz (340 g) penne pasta noodles uncooked, gluten free if needed
- 2 lbs (908 g) ground beef 85/15
- 28 oz (794 g) petite diced tomatoes 3 cans
- 28 oz (794 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
- 1 tbsp (15 g) oil
- salt and pepper to taste
Instructions
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.
Plating
- This recipe makes 5 servings. Divide the tray into 5 equal sized pieces and add to each of your dishes. They will last in the fridge for 5 days.
Nutrition
Calories: 1040kcal | Carbohydrates: 86g | Protein: 68g | Fat: 47g | Fiber: 10.5g
NUTRITIONAL INFO FOR THE Big Boy Baked Penne
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. 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.
Servings
Carbs
431.8g
Protein
342.2g
Fat
233.9g
Calories
5201.1 cals
This Post Has 3 Comments
Are you not draining the grease from the meat?
Josh can correct me if I am wrong, but the main reason for leaving the fat in is to up the caloric load of this meal. If you take out that fat you need to replace those calories with something else, which will result in a larger volume of food in this meal that can be hard to put down. The fat makes it easier to hit those calories, and not all fat is bad.
The great thing about these recipies is they’re also customizable. You can add or take away certain ingredients to
hit a macro split that works best for you