Cheesy Penne Ground Beef

If your dinner motto is “feed people quickly and make them happy,” this cheesy penne with ground beef is basically your culinary megaphone — loud, proud, and impossible not to love.

Why This Recipe Is Awesome

This dish wins because it hits all the comfort-food boxes without asking you to perform a kitchen miracle. Browned ground beef gives the backbone of flavor, tomato sauce keeps things saucy and forgiving, and melted cheese makes everyone forget whatever argument they had about whose turn it was to do dishes. It’s fast, adaptable, and scales up or down depending on whether you’re feeding a crew or just drowning in leftovers (good problem).

Ingredients You’ll Need

• 1 lb (450 g) ground beef — not too fancy, 80/20 is ideal for flavor
• 12 oz (340 g) penne pasta — tubular pasta so cheese hides inside like a ninja
• 1 small onion, finely chopped — keeps things aromatic
• 2–3 cloves garlic, minced — don’t skip unless you enjoy sadness
• 1 can (14–15 oz) crushed tomatoes or marinara — straight-up sauce energy
• 2 tbsp tomato paste — boosts depth, tiny can goes a long way
• 1 tsp dried oregano and 1 tsp dried basil — or a shake of Italian seasoning
• 1/2 tsp red pepper flakes — optional, but life is short
• 1 cup shredded mozzarella + 1/2 cup grated Parmesan — melt power
• 1/2 cup ricotta or cottage cheese — optional for creamier mouthfeel
• 2 tbsp olive oil — for sautéing
• Salt and black pepper to taste — seasoning is non-negotiable
• Fresh parsley or basil for garnish — makes it look like you tried
• Optional: 1/2 cup frozen peas or chopped bell pepper — if you want a vegetable cameo

Step-by-Step Instructions

1. Step 1

   Heat a large skillet over medium-high heat and add the olive oil. Toss in the chopped onion and sauté until translucent, about 3–4 minutes, then add the garlic and cook 30 seconds until fragrant. Add the ground beef, break it up with a spoon, and brown until no pink remains — drain excess fat if it’s a grease parade. Stir in tomato paste until it caramelizes a bit, pour in crushed tomatoes, then sprinkle oregano, basil, red pepper flakes, salt, and pepper. Let this simmer gently for 10–12 minutes so flavors marry while you cook the penne in salted boiling water until just shy of al dente (about 1–2 minutes less than package directions).

2. Step 2

   Reserve a cup of pasta water, drain the penne, and add it straight into the beef sauce with a splash of that reserved water to loosen things. Mix in ricotta or cottage cheese if using, then fold in half the mozzarella and most of the Parmesan so the pasta is already cheesy before it goes to the oven. Transfer the whole thing to a baking dish, sprinkle the remaining mozzarella and Parmesan on top, and bake at 400°F (200°C) for 10–12 minutes until bubbly and golden; broil 1–2 minutes if you want more blistered cheese. If you hate turning on the oven, just stir everything in the hot pan, cover for a couple of minutes until cheese melts, and serve directly — still excellent.

Common Mistakes to Avoid

Underseasoned sauce: taste as you go — tomatoes need salt and time to sing. Overcooking the pasta: it’ll finish cooking in the oven, so stop a minute early unless you enjoy mush. Using ultra-lean beef without adjusting fat: add a splash of olive oil or a knob of butter for richness if you choose 93/7. Skipping the reserved pasta water: its starchy magic helps the sauce cling to penne instead of puddling on the plate. Lastly, dumping all the cheese on top and walking away — mix some into the pasta so every forkful gets melty goodness.

Alternatives & Substitutions

No ground beef? Ground turkey or chicken work fine; add a little extra seasoning or a splash of soy sauce for depth. Prefer sausage? Use Italian sausage for a spicier, fattier profile and skip the red pepper flakes. Short on time? Use pre-cooked rotisserie chicken and stir into tomato sauce with spinach. Want vegetarian? Swap beef for a can of lentils and a handful of mushrooms — texture and protein sorted. Pasta not penne? Rigatoni, ziti, or shells do the job brilliantly. Cheese swaps: provolone, fontina, or a sharp cheddar can change the vibe — mozzarella keeps it classic. Personal tip: I like a tablespoon of Worcestershire or balsamic in the sauce for a subtle umami lift.

FAQ

Question 1?

Can I assemble this ahead and bake later? Absolutely. Make the sauce and cook the pasta to al dente, combine, cool slightly, then refrigerate up to 24 hours. When ready, sprinkle cheese on top and bake a little longer (about 15–20 minutes) from cold until heated through and bubbly.

Question 2?

Is there a no-bake method? Yes — after combining pasta and sauce in the skillet, lower heat, cover tightly, and let sit for 3–5 minutes with cheese mixed in until melted. It won’t get that browned top, but it’s faster and just as satisfying on a weeknight.

Question 3?

How do I store and reheat leftovers? Store in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in a skillet over low heat with a splash of water to revive creaminess. Microwaving works in a pinch; cover and stir halfway through for even warming.

Final Thoughts

This cheesy penne with ground beef is the kind of recipe that makes hungry people forgive late buses, long meetings, and questionable life choices. It’s forgiving, customizable, and reliably delicious, which is why it lives on regular rotation in my kitchen. Make it your own, don’t be precious about measurements, and remember: if the cheese isn’t overflowing, you’re doing it wrong — but only a little.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.