Penne Pasta bake

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Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce

Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce: A Culinary Symphony of Comfort

Dive into a world of comfort and flavor with our Cheesy Baked Penne Pasta, a dish that effortlessly marries the rich creaminess of Alfredo sauce with the robust tang of spaghetti sauce. This culinary masterpiece promises a symphony of textures and tastes that will transport you to a place of pure satisfaction. Let’s unravel the layers of this delightful recipe and discover how you can bring a touch of gourmet comfort to your table.

Our Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce is a testament to the power of simple ingredients coming together to create a comforting masterpiece. The al dente penne provides the perfect canvas for the creamy ricotta, the savory Alfredo, and the zesty spaghetti sauce to weave their magic.

This recipe is not just about the combination of cheeses or the perfect blend of sauces—it’s about creating an experience that resonates with comfort, warmth, and indulgence. The layers of flavors, from the herby ricotta to the golden-baked mozzarella, ensure that every bite is a journey through a symphony of taste.

Perfect for family dinners, potlucks, or those days when you crave a culinary hug, this Cheesy Baked Penne Pasta is a surefire way to make your table the center of warmth and satisfaction.

Ingredients:

For the Baked Penne Pasta:

• 1 pound penne pasta
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 cups Alfredo sauce
• 2 cups spaghetti sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

Step 1: Cook the Penne

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente.
3. Drain the pasta and set aside.

Step 2: Create the Cheese Mixture

1. In a large bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, dried oregano, dried basil, salt, and pepper.
2. Mix until well combined, creating a luscious cheese mixture.

Step 3: Layer the Pasta

1. In a baking dish, spread a thin layer of Alfredo sauce.
2. Add a layer of cooked penne pasta on top of the Alfredo sauce.
3. Spoon half of the cheese mixture over the pasta.
4. Pour half of the spaghetti sauce over the cheese layer.
5. Repeat the layers, finishing with a sprinkle of mozzarella and Parmesan on top.

Step 4: Bake to Perfection

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
3. Allow the baked penne to rest for a few minutes before serving.

Step 5: Garnish and Serve

1. Garnish with fresh basil leaves if desired.
2. Serve warm and savor the cheesy goodness of this baked pasta delight.

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Meatballs

2 lbs  ground beef

1 lb. Italian sausage

2 eggs

1/4 cup ketchup

1/4 cup Parmesan

1/4 cup Mozzarella

Both cheeses grated

Mix ingredients together and form into desired size balls.  

Bake on a new cookie sheet at 350 degrees for 20-25 minutes.  

Drain grease and serve.

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Slow Cooker Honey Pork Roast

Slow Cooker Honey Pork Roast

INGREDIENTS

    3 to 4 pounds pork loin roast
    2 tablespoons dried oregano
    2 tablespoons dried basil
    ½ teaspoon black pepper
    ¾ teaspoon salt
    2 tablespoons garlic, minced
    ½ cup honey
    2 tablespoons olive oil
    ¼ cup soy sauce
    ⅔ cup Parmesan cheese, grated

DIRECTIONS

    Place the pork loin roast in the inner pot of a slow cooker.
    In a medium bowl, combine the dried oregano, dried basil, black pepper, salt,
         minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
    Pour the sauce over the pork loin roast into the slow cooker.
    Cover and cook on low for 6 to 8 hours.
    Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
    Add the reserved cooking liquid to a saucepan and bring to a boil.
    Reduce the heat and simmer until reduced and thickened.
    Pour the reduced, thickened sauce over the shredded meat and serve.

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skillet lasagna

Ingredients

• 1 pound ground Italian sausage
• 2 14 ounce cans tomato sauce
• 1 -14 ounce can diced tomato
• 1/2 yellow onion diced
• 3 garlic cloves minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 pound lasagna noodles (broken)
• 1 cup shredded mozzarella cheese

Toppings

• Mozzarella cheese
• Ricotta cheese
• fresh parsley

Instructions

1. Add the ground sausage to a large skillet and cook over medium heat while stirring. Once the sausage is mostly cooked add the diced onion to cook.
2. When the onion is translucent and soft and sausage is cooked through add the minced garlic. Cook for an additional 30 seconds.
3. Add the tomato sauce and diced tomato to the skillet. Stir to combine.
4. Add seasonings and stir. Break the lasagna noodles over the skillet and add to the sauce. Press the noodles down as much as possible into the sauce. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
5. Once the noodles are softened add in a cup of mozzarella cheese. Stir to combine.
6. Serve and top with additional mozzarella cheese, ricotta cheese, and fresh parsley.

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crock pot lasagna

Ingredients you need:

• 1 bag of frozen cheese ravioli (25 oz)
• 1 lb of ground beef, browned
• 3 cans of crushed tomatoes (14 or 15 oz each)
• 1 tablespoon of Italian Seasoning
• 1 tablespoon of Garlic Salt
• 4 cups of mozzarella cheese
• 1/4 cup parmesan cheese (optional)

How to make Crock Pot Lasagna

1. In a large skillet brown the beef completely and drain off any remaining fat.
2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6 quart crock pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used.
7. You want to end with the meat sauce on top.
8. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
9. Cook on low for 4 hours.
10. Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.

Amish Country Casserole

Ingredients

• 1 pound ground beef
• 12 oz. egg noodles
• 1 (10.75 oz.) can tomato soup
• 1 (10.75 oz.) can cream of mushroom soup
• 3 cloves garlic, minced
• 1/2 yellow onion, finely chopped
• 1 cup half-and-half
• 1/2 cup parmesan cheese, grated
• 1/2 tablespoons Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente.
2. Cook beef in a large pan or skillet over medium-high heat for 10-12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5-6 minutes, or until softened and fragrant. Season generously with salt and pepper.
3. Mix together tomato and cream of mushroom soup in a large bowl, then stir in half-and-half and Worcestershire sauce. Season with red pepper flakes and salt and pepper, then stir everything together to combine.
4. Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven.
5. Bake for 25-30 minutes, or until cheese is melted and bubbly.
6. Remove from oven and let cool 5 minutes before serving.

Bacon Cheeseburger Pasta

AKA Hamburger Helper
This can be done with a Hamburger Helper box.  Copied this recipe here to help punch up the contents of the box.

Ingredients:

10 ounces of uncooked elbow macaroni.
8 slices of diced bacon.
1 1/2 lbs of ground beef.
2 sliced onions.
2 tbsps of chili powder.
1 tsp of salt.
1 tsp of pepper.
1 (14 ounce) can of chopped tomatoes.
1/2 cup of tomato sauce.
1/2 stick of salted butter.
1 cup of shredded cheddar cheese.
1/2 cup of freshly grated parmesan cheese.

Directions:

Cook the macaroni according to the package instructions and drain it.

Replace the pasta in the pot and mix in 1/2 stick of the butter.

Cook the bacon in a large skillet until crispy then mix in the ground
beef and onions and cook.

Mix in the chili powder, salt and pepper and cook for 5 more minutes.

Mix in the tomato sauce and chopped tomatoes until well combined
then stir in the warm macaroni with the shredded cheese and
parmesan cheese.

Cook the mixture over low heat

Paradise Bakery Tomato Soup (another recipe)

(as found, non-vegetarian)

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.
5. Let it simmer for another 5 minutes and serve!

Yield about 8 cups

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