Chunky Tomato and Beef Penne


Well, Thanksgiving is upon us, and that means LOTS of yummy, seasonal, and rather unhealthy food galore!  Because I knew I would be spending lots of time and money this week preparing different holiday meals for various events, my wallet (and my belly!) needed to take it easy last week.  Therefore, on Monday, I made this healthy baked pasta which will feed my husband and me through Wednesday.  With tomatoes, whole wheat pasta, and lean ground beef, this dish is not only healthy, but hearty and flavorful.

Recipe Ingredients

  • 1 pkg whole wheat penne (ziti would work well also)
  • 1 lb lean ground beef
  • 28 oz diced tomatoes (used crushed if you want a less chunky version)
  • 2 cups shredded mozzarella
  • 1/4 cup parmesan
  • 2 tbsp minced garlic
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tbsp basil

Pre-heat oven to 350.  Boil penne in a medium saucepan.  While noodles cook to al dente, brown the meat in a large skillet.  Drain the meat and add garlic.

Next, add oregano, parsley, basil, and tomatoes.

Allow to simmer on medium heat for about 8 minutes, then spoon half of the mixture into a greased 9×13.

Then, add half of the boiled and rinsed penne noodles.

Add 1 cup of mozzarella.

Repeat with remaining ingredients, sprinkling Parmesan over the last layer.

Bake, uncovered for about 35 minutes, or until cheese is bubbly.


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2 comments on “Chunky Tomato and Beef Penne

  1. I love that you layered the meat/tomatoes with cheese and penne. It is almost lasagna-like, but without the wide flat pasta. Looks delicious!

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