Penne Pasta Lasagna

Penne Pasta Lasagna


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


1 h servings 587 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
  2. 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.
  3. In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
  4. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
  5. In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
  6. Bake in preheated oven 34 to 40 minutes, until hot and bubbly.
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  1. 8 Ratings


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

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 ch...

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 sauc...

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.

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

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 m...

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.

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 reci...