Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
¼ teaspoon red pepper flakes
1 pound ground lean beef
6 cups (12 ounces) cooked whole wheat penne pasta
2 cups fat-free or low-fat marinara sauce
¼ cup chopped fresh parsley
¾ cup shredded reduced-fat Monterey Jack Cheese
Instructions
Preheat oven to 375 degrees F. Heat olive oil in an oven-safe skillet or casserole dish dish over medium heat (I used my cast iron but if you don't have one, use a regular skillet and transfer the pasta from the pan to an oven-safe dish before you bake).
Add the onion, garlic and pepper flakes and stir to combine. Cook until onion is softened. Add beef and cook for approximately ten minutes or until meat is completely browned.
Stir cooked penne, marinara sauce, ½ cup monterey jack cheese and parsley into the beef mixture. If you are using an oven safe dish, spread the remaining cheese on top of the mixture. If you need to transfer this from your pot/skillet to a casserole dish, do so first and then add the remaining cheese.
Place the dish in the preheated oven and bake until cheese is melted and filling bubbly, approximately 20 minutes. Serve immediately.
Recipe by In Good Taste at https://ingoodtaste.kitchen/cheese-beef-and-noodle-casserole/