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READY IN 1 hr

Pasta Lasagna

Read Reviews (339)

"Very yummy and easy to make." — Regan

Ingredients Edit and Save

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Original recipe makes 5 servings Change Servings

1/2 pound penne pasta
1/2 pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese

8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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Very good and much easier than messing with lasagna noodles. The whole family asked me to put this in the rotation. I used double the noodles and mozzarella cheese. I also used cottage cheese instead of ricotta. I also added a little more sauce. I layered pasta/cheese mix/sauce/pasta/cheese mix/sauce/pasta/sauce/mozz cheese.

—Stefanie

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Most Helpful Critical Review

Jan 12, 2008

Recipe needs a lot more flavor (oregano, parsley, basil, cayenne pepper flakes), unless, of course, those ingredients are included in the sauce you use. In addition, I usually add cook at least 1/2 lb. Sweet Italian Sausage (casings removed) along with my chopped beef. For easier "layering", I'd suggest using Rigatoni pasta in place of the Penne. Just a personal preference.

—ManassasMa

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444 Ratings

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Oct 12, 2007

made this for a crowd and it was a hit! Trick is to prepare the night before and refrigerate so flavors blend. I also sprinkle each layer with garlic powder. Delicious!

—MQUINLA1

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Oct 14, 2007

I love this recipe. It is one of my go-to meals during the week. It has the same great taste as lasagna but you don't have to mess with the difficult lasagna noodles. I up the meat and pasta to a pound each, add a little more sauce and mozzarella and cook it in a 13X9 pan. Delicious!!

—Stephanie

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Apr 06, 2009

This was a good recipe~ was looking for a "lasagna" recipe,but wanted to use penne pasta instead, since it is what I had on hand. These are the additions and changes that I made (only to suit our taste on experience/ not because of any possible flawsn seen in your recipe). I added 2 tablespoons of the zesty dry italian seasoning to the meat, as well as fresh sliced mushrooms, while it browned.... and then fresh sliced zucchini. I mixed some of the pasta sauce with the noodles (3/4 lb) of penne, laid it at bottom of baking pan. I then spread the ricotta mixture on top of that, put remaining meat sauce as next layer, and lastly the mozzarella with a few shakes of parmesean .

—Victoria

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Dec 31, 2007

Really good and easy. I added about 1/3 c. chopped onion and a clove of minced garlic with the ground beef for extra flavor. Also covered with foil before baking as others suggested to keep moisture in. Thanks for sharing.

—MANOMES

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Nov 21, 2007

Very easy and good I would recommend covering with foil before putting in oven so your noddles don't end up crunchy I also used 1 pound of ground beef I felt like it needed more sauce though.

—rebecca_laymance

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Aug 15, 2007

Delicious! This is a new family favorite!! I do not have a 2.5 qt (approx 11x7) baking dish, so I increased the amount of penne to 1 lb, and ground beef to 1 lb to make it fit into a 13x9 pan.

—Amy D.

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Nutrition

Calories
644 kcal
32%

Carbohydrates
59 g
19%

Cholesterol
132 mg
44%

Fat
27.3 g
42%

Fiber
5.3 g
21%

Protein
40.1 g
80%

Sodium
1087 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta Lasagna

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 644
Calories from Fat: 246

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 13.5g 67 %
Cholesterol 132mg 44 %
Sodium 1087mg 43 %
Potassium 806mg 23 %
Total Carbohydrates 59g 19 %
Dietary Fiber 5.3g 21 %
Protein 40.1g 80 %
Sugars 15.3g
Vitamin A 26 %
Vitamin C 5 %
Calcium 85 %
Iron 38 %
** Thiamin 13 %
Niacin 124 %
Vitamin B6 29 %
Magnesium 30 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.