Saturday, May 25, 2013
Baked Penne Rigate
This rich recipe is penne from heaven with a hearty, Italian flavor that can't be beat. Better yet, it's healthful and a crowd-pleasing dinner.
At a glance
1 (26-ounce) can garlic and herb spaghetti sauce
1 (14.5-ounce) can petite diced tomatoes
1 box (14.5 ounces) whole-wheat penne pasta
2 ounces parmesan cheese, grated
1 ¾ part-skim ricotta cheese
½ cup part-skim shredded mozzarella
1 tbsp dried oregano
4 cloves garlic, chopped finely
1 cup onion, diced
1 pound lean ground beef
1 cup bell pepper
Brown ground beef, garlic and pepper. Cook penne according to box instructions; drain beef and pasta. Mix all ingredients (except shredded cheese) together in large bowl. Add to 13 by 9 Baking dish, cover and bake at 350 for 30 minutes. Remove cover, stir and sprinkle shredded cheese to top. Continue baking 10 more minutes.