Dorm Dash: Baked penne pasta
In light of the madness of returning to campus for another draining semester, I have set aside Saturday evenings as a time for my close friends to gather at my domicile for a dinner party. Jan. 15 was my first time doing so, and the largest predicament I needed to solve was what to feed everyone.
As a full-time student and part-time employee, my budget is strict. I decided to make something I had never tried before: baked penne pasta. I adjusted the original recipe to my extremely selective taste and was thoroughly impressed! I am not the most talented chef, so it took me an hour to complete, but it tasted absolutely amazing!
I highly suggest the following recipe to anyone who needs to feed approximately 10 to 12 people on a budget. This recipe is also great for meal prep - just stop after the seventh step, cover, and freeze! Most of the ingredients are things many keep stocked in their kitchens, so I only spent approximately $15 for the rest!
Ingredients:
2 tbsp olive oil
1 pound ground beef
1 pound Italian sausage
2 (14.5 oz) cans tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
salt and pepper
1 lb (16 oz) penne pasta
1 tub (15 oz) ricotta cheese
3 cups grated mozzarella
1/2 cup parmesan
1 egg
Instructions:
Heat olive oil in a skillet over medium heat. Add garlic and sauté for a few minutes.
Add ground beef and Italian sausage and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomato sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir and simmer for 20 to 25 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Boil pasta, but drain and rinse under cool water when the noodles are slightly underdone. They will finish cooking in the oven.
In a separate bowl, mix together the ricotta cheese, 2 cups of grated mozzarella, Parmesan, egg, and a dash of salt and pepper. Add the pasta and stir gently.
Dump the pasta mixture into a large greased casserole dish (9x13) or lasagna dish (9x9). Spoon the sauce evenly over the top. Top with remaining mozzarella cheese.
Bake for 20 minutes. Remove from the oven and let it stand for 5 minutes before serving. Sprinkle chopped parsley over the pasta before serving!
If preparing from frozen: Cover the pan with foil and bake at 375 degrees Fahrenheit for an hour and 20 minutes. Remove the foil for the last 20 minutes. Let it stand for five minutes before serving, and don’t forget to add parsley!
