Hearty Meat Lovers Baked Pasta
This Hearty Meat Lovers Baked Pasta is packed with meaty goodness, cheesy comfort, and robust Italian flavors—perfect for cozy dinners and meal prep!
Equipment
- Large Pot
- Large Skillet
- Baking dish (9x13 inch)
- Mixing Bowl
- Wooden Spoon or Spatula
- Colander
- Measuring cups and spoons
Ingredients
- 12 oz penne pasta
- 1 lb ground beef choose lean for less grease
- 1 lb ground turkey
- 1 cup turkey bacon chopped
- 2 cups marinara sauce choose your favorite brand or homemade
- 1 cup ricotta cheese
- 2 cups mozzarella cheese shredded
- 1 cup parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 12 oz of penne pasta and cook according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
- In a large skillet over medium heat, add the ground beef, ground turkey, and chopped turkey bacon. Cook until the meat is browned and the bacon pieces are crispy, about 7-10 minutes. Use a slotted spoon to remove excess grease if needed.
- Sprinkle in the garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir to combine. Pour in the 2 cups of marinara sauce and simmer everything together for 5 minutes, allowing the flavors to meld.
- In a medium bowl, combine 1 cup ricotta cheese with half of the shredded mozzarella and half of the grated parmesan. Add a pinch of salt and pepper, then mix until smooth.
- Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of the meat sauce on the bottom. Add half of the cooked penne pasta, then dollop the ricotta cheese mixture evenly over the pasta. Pour half of the remaining meat sauce over the cheese layer. Repeat with the remaining pasta and sauce.
- Sprinkle the remaining mozzarella and parmesan cheese evenly over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden brown.
- Remove the pasta from the oven and let it cool for 5 minutes. Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve hot and enjoy!
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months; thaw overnight before reheating.
- Undercook pasta slightly if freezing to prevent mushiness when reheated.