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Penne Pasta Lasagna

Penne Pasta Lasagna

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Regan

Regan

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  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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Reviews

JackVB
12

JackVB

11/22/2010

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

House of Aqua
9

House of Aqua

3/9/2011

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!

BudsGurls
7

BudsGurls

9/7/2011

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!

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