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Parmesan Penne

My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.—Vera Soghomonian, Maple Grove, Minnesota
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (28 ounces) tomato sauce
  • 1 cup grated Parmesan cheese, divided
  • 1/2 teaspoon ground allspice
  • Salt and pepper to taste
  • 1 package (16 ounces) penne pasta
  • 1/2 cup butter, cubed, divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 large eggs, lightly beaten

Directions

  • In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended.
  • Drain pasta. Add the remaining cheese and butter; toss to coat.
  • Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers.
  • Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
Instead of a traditional tossed salad, serve Parmesan Penne with garden-fresh vegetables. Saute sliced zucchini, yellow squash and sweet red pepper in butter or margarine until crisp-tender. Season with garlic-salt and pepper.

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