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READY IN 1 hr

Penne Pasta Lasagna

Read Reviews (8)

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Regan." — Regan

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Original recipe makes 5 servings Change Servings

1/2 pound penne pasta
1/2 pound lean ground beef
26 ounces Classico® Tomato and Basil 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.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

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I had no problem with this recipe as others claimed to have. I actually used less sauce than the recipe calls for and it was more than plenty. I used a whole wheat penne and I just added some chopped fresh onions, garlic, and basil leaves to the cheese mixture. I will be making this recipe again!

—House of Aqua

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Most Helpful Critical Review

Nov 22, 2010

I found this rather bland even with the Tom and Basil sauce, perhaps next time would season the meat and/or add onion.

—JackVB

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8 Ratings

Sep 07, 2011

Was totally fine. Made it to use up leftovers (sauce from spaghetti, ricotta from manicotti, leftover angel hair, ground beef that we'd cooked because we had to before it was too late). Our sauce starts w/Classico Tomato/Basil then hubs adds sausage, garlic & onion, added fresh parsley, basil & a pinch of salt to the ricotta, then chopped up the angel hair a bit. We had to use a mixture of mozzarella, cheddar & jack cause we only had small amounts of each, then layered as directed, eyeballing the amount of sauce. Tasted like lasagna to us. We enjoyed it, our granddaughter "Chef Ava" loved it!

—BudsGurls

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Mar 09, 2011

I thought htis was great. I added some sour cream to the sauce just cuz' I had it to use. Maybe 3/4 cup? Easy and excellent.

—Leslie

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Feb 02, 2011

I found this rather dry and bland. If I made this again I would add Italian spices and more marinara sauce.

—Cherrie

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Jun 01, 2011

A quick, easy meal with the taste of lasagna. Only modification was to reduce the amount of cheeses used. As someone who grew up eating authentic Italian, this was a quick and easy weeknight meal. Thank you for sharing.

—krisgo2434

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Jan 03, 2012

The proportion of ricotta was way too high in relation to meat sauce, which made it very dry. Rather bland, too, as others have noted.

—HUNGRYJOHN

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Dec 18, 2011

Discovered I was out of lasagna noodles, so I found this recipe and adapted it. Used small shells, no meat, extra pasta and mozzarella. and flavorful tomato-based sauce. Yum! I like this recipe better than lasagna. It's a real comfort food.

—Janice M

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Nutrition

Calories
587 kcal
29%

Carbohydrates
51.9 g
17%

Cholesterol
129 mg
43%

Fat
24.5 g
38%

Fiber
3.9 g
16%

Protein
39.8 g
80%

Sodium
855 mg
34%

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

Nutritional Information

Penne Pasta Lasagna

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 587
Calories from Fat: 221

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 12.5g 62 %
Cholesterol 129mg 43 %
Sodium 855mg 34 %
** Potassium 345mg 10 %
Total Carbohydrates 51.9g 17 %
Dietary Fiber 3.9g 16 %
Protein 39.8g 80 %
Sugars 9.5g
** Vitamin A 12 %
** Vitamin C 0 %
** Calcium 81 %
** Iron 27 %
** Thiamin 5 %
** Niacin 80 %
** Vitamin B6 13 %
** Magnesium 19 %
** Folate 13 %

* 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.