Marinara Beef Penne with Garlic Bread and Arugula Salad

Hearty ground beef simmered in a robust marinara sauce with bell peppers, served over penne pasta with garlic bread and a fresh arugula salad.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.17/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• one-pot
• comfort food
• savory
• classic

Ingredients

• 2 tablespoon olive oil
• 1 pound ground beef (lean)
• 0.5 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 red bell pepper (diced)
• 24 ounce marinara sauce
• 0.5 cup water
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon crushed red pepper flakes (crushed)
• 0.5 teaspoon salt
• 8 ounce penne pasta
• 2 slice Italian bread (thick)
• 1 tablespoon butter (softened)
• 2 cup fresh arugula
• 1 teaspoon red wine vinegar

Instructions

1. Bring a large pot of salted water to a boil for the penne pasta. Add 8 ounces penne pasta and cook according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add 1/2 diced yellow onion and 1 diced red bell pepper to the skillet with the beef. Cook for 5 minutes until vegetables begin to soften. Stir in 2 cloves minced garlic and cook for 1 minute more until fragrant.
4. Pour in 1 jar marinara sauce, 1/2 cup water, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and crushed red pepper flakes (if using). Season with salt and black pepper. Bring to a simmer, then reduce heat to low and let it gently cook while you prepare the garlic bread, about 5-7 minutes.
5. Preheat your oven or toaster oven to 400°F. In a small bowl, combine 1 tablespoon softened butter and 1 minced garlic clove. Spread this mixture evenly over both sides of 2 slices thick Italian bread. Bake for 5-7 minutes, or until golden brown and toasted.
6. In a medium bowl, toss 2 cups fresh arugula with 1 tablespoon olive oil and 1 teaspoon red wine vinegar. Season with a pinch of salt and pepper.
7. Add the cooked penne pasta to the beef marinara sauce and toss to coat. Serve the Marinara Beef Penne immediately with a slice of garlic bread and the fresh arugula salad.

Notes

You can use beef broth instead of water for an extra rich flavor in the sauce. Leftovers store well for up to 3 days.

Nutrition (per serving)

• Calories: 610
• Protein: 34 g
• Carbohydrates: 65 g
• Fat: 25 g
• Fiber: 7 g
• Sodium: 1200 mg
• Saturated Fat: 9 g
• Sugar: 10 g
• Cholesterol: 70 mg