🍝 Baked Penne Pasta with Beef and Mozzarella
Servings: 6–8
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: ~55 minutes
🧂 Ingredients
- 4 chicken eggs
- 100 ml (â…“ cup + 1 tbsp) cream (any fat content; heavy cream works best)
- 300 g (10.5 oz) penne rigate pasta
- 40 g (3 tbsp) butter
- 700 g (1.5 lbs) minced beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, finely chopped
- 100 g (½ cup) tomato sauce
- 150 g (1 cup) hard mozzarella cheese, grated
- Vegetable oil (for cooking)
- Salt, black pepper, meat seasoning, and sweet paprika — to taste
👨‍🍳 Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the penne and cook until al dente, according to package directions (usually 8–10 minutes).
- Drain the pasta and set aside.
2. Make the Meat Sauce
- In a large skillet, heat a bit of vegetable oil over medium heat.
- Add the chopped onion and sauté until soft and translucent (3–4 minutes).
- Add the minced garlic and cook for another 30 seconds.
- Add the minced beef and cook until browned and no longer pink (7–10 minutes). Break it up as it cooks.
- Stir in the tomatoes and cook for 5–7 minutes until softened and most of the liquid has reduced.
- Add the tomato sauce, salt, black pepper, meat seasoning, and paprika to taste.
- Let simmer for 5 more minutes. Remove from heat.
3. Make the Egg-Cream Mixture
- In a medium bowl, whisk together the eggs and cream until smooth.
- Season lightly with salt and pepper.
4. Combine Pasta and Meat
- In a large mixing bowl or directly in the baking dish, combine:
- Cooked penne
- Meat sauce
- Butter (cut into pieces and mix while warm to melt into pasta)
- Stir gently to coat the pasta evenly with the sauce.
5. Assemble in Baking Dish
- Preheat oven to 180°C / 350°F.
- Grease a large baking dish with a bit of vegetable oil or butter.
- Spread half of the pasta-meat mixture in the dish.
- Pour half of the egg-cream mixture over it.
- Sprinkle with half of the grated mozzarella.
- Add the remaining pasta-meat mix.
- Pour over the remaining egg-cream mixture.
- Top with the rest of the mozzarella.
6. Bake
- Bake in the preheated oven for 30–35 minutes, or until golden on top and bubbling around the edges.
- Let rest for 5–10 minutes before slicing and serving.
đź“ť Notes & Tips
- Mozzarella Type: Use low-moisture mozzarella for a crispier top. Fresh mozzarella will be more melty and gooey.
- Add veggies: Feel free to toss in some chopped spinach, mushrooms, or bell peppers with the beef.
- Make ahead: Assemble earlier, refrigerate, and bake when ready (may need 10 extra minutes baking if chilled).
Let me know if you’d like a version with chicken, vegetarian, or spicy twist—I’m happy to modify it!