Pasta al Forno with Roasted Green Beans

A rich and cheesy baked penne pasta dish featuring seasoned ground beef and a robust tomato sauce, topped with mozzarella and Parmesan, served alongside tender roasted green beans.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Medium
• Cost: $4.22/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• bake
• comfort food
• rich
• savory
• crowd-pleaser

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1.5 pound ground beef (lean)
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 56 ounce crushed tomatoes
• 1 pound penne pasta
• 1.5 cup ricotta cheese
• 1 egg (large)
• 0.25 cup fresh basil (chopped)
• 2 cup mozzarella cheese (shredded)
• 0.5 cup Parmesan cheese (grated)
• 1 pound green beans (trimmed)

Instructions

1. Preheat oven to 375 degrees F (190 C). Lightly grease a 9x13 inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add lean ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. Stir in dried oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Pour in crushed tomatoes. Bring to a simmer, then reduce heat and let it gently bubble for 10-15 minutes.
5. While the sauce simmers, bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain well.
6. In a medium bowl, combine ricotta cheese, large egg, 1/4 cup chopped fresh basil, and remaining 1/2 teaspoon salt. Mix well.
7. In the prepared baking dish, spread half of the cooked pasta. Top with half of the meat sauce, then dollop half of the ricotta mixture over the sauce. Sprinkle with 1 cup shredded mozzarella cheese.
8. Repeat layers with remaining pasta, meat sauce, and ricotta mixture. Top with remaining 1 cup shredded mozzarella cheese and grated Parmesan cheese.
9. Toss trimmed fresh green beans with a drizzle of olive oil, a pinch of salt, and pepper on a baking sheet. Roast alongside the pasta bake for the last 15-20 minutes, or until tender-crisp.
10. Bake the pasta al forno for 25-30 minutes, or until bubbly and cheese is melted and lightly golden. Let stand for 5 minutes before serving with the roasted green beans.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

• Calories: 652
• Protein: 40.6 g
• Carbohydrates: 63.1 g
• Fat: 26 g
• Fiber: 7.2 g
• Sodium: 1384 mg
• Saturated Fat: 12.9 g
• Sugar: 14.5 g
• Cholesterol: 129 mg