Penne Pasta and Ground Beef Pie
Description
This pasta meal makes a typical pasta dinner truly special. If you don't have a springform pan, no worries, just use a baking dish. Serve with a side salad, if desired.
Ingredients
on-stick cooking spray
Kosher salt
1 lb. penne pasta
1 lb. 85% lean ground beef
freshly ground black pepper
1 T. olive oil
1 yellow onion, chopped
2 c. marinara sauce
½ c. whole-milk ricotta cheese
2 T. minced fresh flat leaf parsley
3 large eggs
½ c. plus 2 T. grated Parmesan cheese, divided
1 c. shredded Mozzarella cheese
Directions
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Preheat oven to 350 degrees. Grease a 9 inch springform pan with non-stick cooking spray.
Bring a large pot of well salted water to a boil; add pasta; cook 3 - 4 minutes less than package directions so that it's al dente; drain, reserving ¼ c. of the pasta cooking water.
In a large skillet over medium-high heat, brown beef for 5 - 8 minutes. Discard any excess grease. Season with salt and pepper. Transfer beef to a paper towel–lined plate.
Clean skillet with paper towels. Heat the olive oil in the skillet over medium heat; add onion; sauté until translucent, 4 - 5 minutes; set aside.
In a large bowl, whisk together marinara, reserved pasta water, ricotta, parsley, eggs, ½ c. Parmesan cheese, 1 t. salt and ¼ t. pepper. Add penne, beef and onions; toss to coat; transfer to the prepared pan; top with mozzarella; sprinkle with remaining 2 T. Parmesan.
Bake 25-30 minutes or until the cheese is bubbling and golden brown. Let rest for 5 minutes; remove the sides of the springform pan; cut into wedges.
Serve.
8-10 servings.
*Variations: You can substitute ground turkey for the beef or make it vegetarian with some sautéed zucchini and squash or mushrooms.