penne pasta ground beef cherry tomatoes Penne with roasted cherry tomatoes

Pasta remains one of the most versatile foundations in the culinary world, offering a blank canvas for a nearly infinite variety of flavors and textures. Among the many shapes available, penne stands out for its unique ability to capture sauces both inside its hollow center and along its ridged exterior. Whether you are looking for a hearty, protein-rich meal to satisfy a hungry family or a light, sophisticated dish for a summer evening, penne provides the perfect structural integrity to elevate your cooking. In this guide, we explore two exceptional ways to prepare penne that highlight its versatility, moving from the deep, savory comfort of ground beef to the bright, acidic sweetness of roasted cherry tomatoes.

15 Best Penne Pasta with Ground Beef - How to Make Perfect Recipes

There is something inherently comforting about a baked pasta dish that combines savory ground beef with melted cheese and a robust tomato sauce. This recipe, often compared to a classic baked ziti, focuses on building layers of flavor. By browning the beef thoroughly and allowing the aromatics to soften, you create a base that feels both gourmet and home-cooked. This dish is ideal for meal prepping or hosting a casual dinner party where sustenance and satisfaction are the primary goals.

Ingredients

• 1 pound dried penne pasta
• 1.5 pounds lean ground beef
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 28 ounces premium marinara sauce
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Fresh parsley for garnish
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne until it is slightly firmer than al dente (it will continue cooking in the oven). Drain and set aside.
3. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain the excess fat.
4. Add the diced onions to the skillet and sauté for 5 minutes until translucent. Stir in the garlic and oregano, cooking for an additional minute until fragrant.
5. Pour the marinara sauce into the beef mixture and simmer for 10 minutes. Season with salt and pepper.
6. In a large mixing bowl, toss the cooked pasta with the meat sauce and the ricotta cheese until well combined.
7. Transfer half of the mixture to the baking dish, sprinkle with half of the mozzarella and Parmesan. Add the remaining pasta and top with the rest of the cheese.
8. Bake for 20-25 minutes until the cheese is bubbly and slightly golden. Garnish with fresh parsley before serving.

Penne Pasta with Roasted Cherry Tomatoes

When the quality of ingredients takes center stage, simplicity becomes the ultimate form of sophistication. This roasted cherry tomato penne relies on the natural sugars of the tomatoes caramelizing in the oven to create a light yet deeply flavorful sauce. The addition of high-quality olive oil and fresh herbs transforms a few basic components into a restaurant-quality meal. It is an excellent choice for those seeking a vegetarian option that does not compromise on depth of flavor or visual appeal.

Ingredients

• 1 pound dried penne pasta
• 2 pints cherry tomatoes
• 1/3 cup extra virgin olive oil
• 4 cloves garlic, smashed and peeled
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup fresh basil leaves, torn
• Freshly shaved Parmesan cheese
• Kosher salt and cracked black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large rimmed baking sheet, toss the cherry tomatoes with the olive oil, smashed garlic cloves, red pepper flakes, salt, and pepper. Ensure the tomatoes are in a single layer.
3. Roast for 20-25 minutes, or until the tomatoes have burst and their juices have begun to thicken and caramelize on the pan.
4. While the tomatoes roast, cook the penne in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
5. Transfer the hot pasta back into the pot and pour the roasted tomatoes and all the oil and juices from the baking sheet over the pasta.
6. Add the fresh basil and toss gently to coat. If the sauce needs more moisture, add the reserved pasta water a tablespoon at a time.
7. Serve immediately in warmed bowls, topped with freshly shaved Parmesan and an extra drizzle of olive oil if desired.

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