How Long Do You Cook Penne Pasta

Barilla Penne Pasta & Recipes

Preparing a lovely dish of Penne for the ones you care about the most takes only 11 minutes, and you may communicate your feelings in that time. Penne, which literally translates as “pen” in Italian, is one of the most well-known and much enjoyed pasta forms in the country. It derives its name from the shape of the pasta it is made from. Inspired by the quill of an old-fashioned ink pen, the tube-shape with slanted ends was created. Barilla® Penne is prepared with ingredients that are not genetically modified.

Perfect for.

Its enormous diameter and ridges make Penne an excellent choice for keeping sauces on the whole surface, both inside and outside! Penne can be served with a variety of sauces, including chunkier meat or vegetable-based sauces, refined dairy-based sauces, such as a mushroom cream sauce, tomato sauces, and spicy sauces. In addition to baked casserole dishes (known as “pasta al forno”), penne is also good on its own.

Suitable For

More Information about Allergens

IngredientsNutrition

To improve the flavor of the pasta, add a good pinch of sea salt to the boiling water before adding the pasta. Oil should not be added to the water since it hinders the sauce from adhering to the pasta. Please see our Help and Support page for further cooking suggestions.

COOKING YOUR PASTA

Preparation: Bring 4 to 6 quarts of water to a boil, season with salt to taste. Fill a pot halfway with boiling water and add the contents of the packet. Gently stir the ingredients together. Bring the water back to a boil. Boil the pasta, uncovered, for 11 minutes, stirring regularly, until it is authentically “al dente.” Boil the pasta for an extra 1 minute if you want it more tender. Remove the pan from the heat. Drain the water well. Make a quick sauce using your favorite Barilla sauce and serve immediately.

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How long to cook penne pasta? – Kitchen

Toss the spaghetti against the wall and see whether it sticks; if it does, it’s done. The only way to tell if it’s done is to try it out yourself! When you bite into it, it should be crunchy and solid to the bite. The longer pasta cooks, the gummier it becomes; therefore, if the spaghetti adheres to the wall, it is most likely overcooked.

What is the cooking time for pasta?

When the water comes back to a boil, start the timer. The majority of pastas are ready in 8 to 12 minutes. When dry pasta has been cooked for approximately 4 minutes, taste it to see whether it is done. It is impossible to estimate precise cooking times since different shapes and thicknesses of pasta will take less or more time to cook depending on their shape and thickness.

Do you cook pasta on high heat?

Bring the water to a quick boil over high heat, then season generously with salt to aid in seasoning the pasta.

In a large pot, bring the pasta to a boil. Continue to stir the pasta occasionally to ensure uniform cooking and to prevent the pasta from clumping together or adhering to the bottom of the pot while cooking. It is not required to add oil to the boiling water while making this dish.

Why is my homemade pasta chewy?

Homemade pasta should be stretched out thinly in order to allow for even cooking on both the outside and the inside of the spaghetti dish. When it comes to rolling pasta by hand, most amateur cooks just give up too soon, which results in chewy spaghetti for the most part.

Is chewy pasta undercooked?

Undercooked pasta has a chewy texture. In order to prevent your spaghetti noodles from becoming too chewy, continue cooking them and checking for doneness about every 30 seconds. When the pasta noodles are soft on the inside but still firm to the bite on the outside, you’ve reached the conclusion of the cooking process. This is referred as as “al dente” in Italian, which literally translates as “to the teeth.”

Do you cook pasta with the lid on or off?

Is it necessary to cover the pasta while it is cooking? While you are waiting for the water to boil, it is OK to cover the pot with a lid. However, once the water has begun to boil and the pasta has been added, the cover should be removed to avoid the water from boiling over.

Should pasta be boiled or simmered?

4) Never allow something to simmer. When boiling, keep the temperature as high as possible. It will cook the pasta more quickly, and it is the only method to ensure that the pasta is al dente when done. You will end up with mushy spaghetti as soon as you turn the heat down to a low simmer.

Can you overcook pasta?

Undercooked pasta is difficult to chew, but it is still edible if you continue to boil it. Overcooked pasta becomes floppy and mushy, and it loses its ability to keep its shape. It cannot be saved. No matter how you look at it, it is not a nice experience. When the pasta is “al dente” (al dente to the teeth), or slightly firm, it is ready.

Which pasta takes the longest to cook?

Because of the way farfalle pasta is pressed together, it takes longer to cook than other types of pasta. With a huge surface area and a thickness sufficient to accommodate rich tomato or cream sauces, this pasta is a great choice.

How do I make pasta cook faster?

A less amount of water combined with a larger surface area results in a faster boil. That’s a win-win situation in terms of energy and water use! When the water comes to a boil, approximately 4 or 5 minutes later, add the pasta (breaking longer shapes if they don’t fit) and stir well to combine the flavors. Reduce the heat a little, but keep the pot at least at a quick simmer.

What is the general rule for cooking pasta in boiling water?

When cooking pasta in boiling water, the typical rule is to use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil for every pound of pasta you are cooking. In order to cook 6 pounds of dry spaghetti, 6 gallons of water, 2 teaspoons of salt, and 2 tablespoons of oil are required for 100 serves of spaghetti.

Should you Stir pasta?

It will also assist you in properly timing the pasta. It is important to remember to stir. If you don’t mix the pasta, it will almost certainly stay together and cook unevenly. Remove the lid from the jar: Once the pasta has been added, wait for the water to return to a rolling boil before removing the lid.

At what heat should you cook pasta?

Directions Bring the water to a rolling boil, then turn off the heat. Add salt to the boiling water just before you add the pasta to prevent the spaghetti from sticking.

Gently stir the ingredients together. Using a quick boiling method, cook your pasta until it’s cooked but still somewhat firm to the biting. Drain the spaghetti in a colander until it is completely dry. Warm bowls of spaghetti should be served immediately.

Should you pour boiling water over cooked pasta?

Pasta Water should be kept aside. After the pasta has finished cooking, set aside a cup of the pasta water before draining the noodles. The starch in the pasta water should be saved since it may be utilized to improve the consistency of your sauce later on in the process. When cooking pasta meals that contain oil, boiling pasta water can aid in the creation of a sauce.

How To Cook Al Dente Pasta

Pasta is a popular dish in many countries, and the most crucial component of making pasta is to prepare it properly. ‘Al Dente’ means “to the point.” Pasta made by the Pastameans is solid to the bite after it is finished cooking (tender but firm). The word refers to the optimal consistency for pasta that requires only a short amount of cooking time. The overall flavor of any pasta meal is influenced by the texture of the pasta sauce used. It is beneficial to consume pasta al dente for health reasons.

1. Italian meaning ‘to the teeth,’ al Dente refers to pasta that has been cooked just long enough so that it is neither too firm nor too soft, and whose texture can be felt by the teeth while biting down.
2. Cook your pasta until it is ‘al dente,’ to keep the GI value low.
3. If pasta is overcooked, it becomes mushy and absorbs all of the sauce, losing its flavor and texture in the process.
4. Cooked pasta may be served as a toddler food by simply sautéing it in a little butter, salt, and pepper (or mild tomato sauce if you want), then topping it with cheese and serving it immediately.
5. It’s the perfect lunchbox snack since it’s easy to consume and doesn’t spill.

Few types of commonly used pasta and its cooking time

To improve the flavor of any pasta, add a healthy sprinkle of sea salt to the boiling water before adding the pasta. Bring the water to a boil, then season with salt to taste. Gently mix the pasta into the boiling water after it has been added. Bring back to a boil (boil uncovered) and cook, stirring periodically, for the time period listed below. Remove from heat and allow it cool completely.

• Pour a good sprinkle of sea salt into the boiling water before adding the pasta, and the taste will be heightened significantly. Bring the water to a roaring boil and season with salt to your liking before serving. Gently toss the pasta into the boiling water. Re-bring the pot to a boil (leave it unattended for the duration of the time specified below). Allow to cool completely before serving.

Water ratio for boiling the pasta

• Boil 3 to 4 cups of water with 1 teaspoon salt for 1 cup of pasta (of any kind)
• Drain. a 6 to 8-quart pot, 4 to 6 quarts of water, and 1 to 2 teaspoons of salt are all you need to make 1 pound of pasta.

Few important points to remember while cooking the pasta

• Large pots are recommended for boiling pasta because they provide the pasta with the space it need for uniform cooking and prevent the pasta water from boiling over. For every pound of pasta, you should use at least 4 quarts of water. Adding salt will improve the flavor of the pasta, and because the salt drains out when the pasta is drained, the spaghetti will not be too salty. It is customary for me to add a small amount of oil to the water to prevent the pasta from sticking, but this is entirely optional. Instead, simply use a large saucepan with lots of water and toss the spaghetti occasionally to keep it from sticking together. It is not recommended to cook two different varieties or sizes of pasta in the same pot of water since they will complete cooking at varying times. Don’t split the long spaghetti noodles into two halves when you’re cooking them since the long noodles are designed to wrap around your fork as you spin it around your plate of spaghetti noodles
• Otherwise, they’ll fall apart.

Storing and reheating cooked pasta

What is the best way to refrigerate? Cook pasta ahead of time and use it in a variety of dishes throughout the day. Cook the pasta until al dente, drain, and stir with just enough olive oil to coat. Allow it cool fully before storing in a tightly sealed jar in the refrigerator. What is the best way to reheat -? Place the pasta in a microwave-safe bowl and microwave on high for one or two minutes, or until the spaghetti is warm, depending on the amount of pasta being used. If you wish to reheat a big quantity of pasta, slightly undercook the pasta before putting it in the refrigerator to cool.

• What is the best way to freeze?
• Freeze them in single layer in freezer-safe bags, and then lay them flat to cool.
• The second method is to slightly undercook the pasta, drain it, stir it with enough oil, and set it aside to cool fully.
• For longer variety noodles, arrange them in little nests on a baking sheet coated with parchment paper and flash freeze for a few minutes.
• Observation –Pasta keeps well in the freezer for up to 3 months, and storing it in these two methods makes it easier to prepare later.

Pastas may be prepared in a variety of ways, including using the Instant Pot Pressure Cooker. See below for recipes that use the Instant Pot as well as the traditional approach; I’ve included a few examples.

• Instant Pot Stuffed Shells with Spinach and Cheese
• Quick and Easy Instant Pot Stuffed Shells

Step by step picture of how to cook penne pasta

To make 4 cups penne pasta, you’ll need 12 cups water, 4 teaspoons salt, and 1 tablespoon olive oil, among other things. Take a broad saucepan, add water, cover the pot with the lid and heat to roiling boil. To a pot of boiling water, add the salt, oil (if using), and pasta, and gently stir. Cook for 12 minutes, stirring regularly, until the water returns to a boil (it will now boil uncovered) (make sure to closely watch from 10 minutes). Remove the pan from the heat. It’s important to remember that if you’re tossing the pasta with a sauce or if the recipe calls for cooked pasta water, you should conserve the necessary amount of water in a cup before draining the pasta into the Strainer (The starch in the cooked water can thin a thick sauce and help sauces stick to the noodles).

Strain the pasta and water through a fine-mesh strainer to remove all of the excess liquid.

How to cook pasta

Cooking pasta is quite easy, but time is critical, as it is with other basic preparations. In most cases, dry pasta cooks in around 10 minutes – any longer or any less will result in a tough, chalky mess; any shorter or any longer will result in a slimy, gooey mush. Test it out and stop cooking when it’s precisely ‘al dente’ – which literally translates from Italian as ‘to the tooth,’ but just means that you should have to chew it with your teeth.

How much water do I need to cook pasta?

• The following amounts are for one person: 80-100g dry pasta
• 500ml – 1litre water for every 100g

How do I season pasta?

• Cook with 1 teaspoon salt (or more if you wish) in the cooking water Over the cooked, drained pasta, pour the sauce, oil, or butter of your choice. To finish, add finely shredded hard cheese, such as parmesan or pecorino, to taste.

Basic pasta recipe:

In a large saucepan, bring the water (along with salt and/or olive oil) to a boil. Once the water has been brought to a boil, add the pasta and cook for 8-12 minutes, depending on the form (see above). Drain the pasta and set it aside to steam dry for a few minutes, or until the surface of the spaghetti has become matte. After that, you may add spaghetti sauce, pesto, or just a generous drizzle of olive oil and pepper to taste. Mix well to coat the spaghetti, allowing some of the sauce or dressing to be absorbed into the noodles itself.

How do you cook ‘al dente’ pasta?

1. Ensure that you have enough of water in your pan before you begin the process. Use a big, high-sided pot and add at least 500ml, or up to 1 litre, of water every 100g of dried pasta (or more if necessary) (depending on the capacity of your pan). Check to see that there is still enough space at the top since you don’t want the water to bubble up and overflow into the container. Bring a pot of water to a boil, then add your pasta and cook until al dente. If you want to, or if the recipe advises it, you can salt the water first, or you can add a dash of olive oil instead. Carefully remove a piece or strand of pasta from the pan after it has been cooking for approximately 8 minutes. Allow it to cool before tasting. If the pasta is done, remove it from the fire immediately
2. If it isn’t, cook it for another minute and then check again. The majority of dry ribbons of pasta, such as linguine, spaghetti, and tagliatelle, require between 8 and 10 minutes to cook. Shorter, thicker pasta forms such as bows or penne cook around 10-12 minutes, whereas fresh pasta such as ravioli and tortellini cook in 3-5 minutes. It is necessary to remove the pasta from the water and allow it to steam dry for a minute or two before combining it with any sauce or dressing after it has been cooked. If the sauce you intend to use is excessively thick, set aside a small amount of the pasta water to use to thin it out. Because lasagna sheets and cannelloni tubes are baked rather than boiled, be sure that the sauce you are stacking or filling them with isn’t too dry, as they will need to absorb some liquid as they bake.

Pasta recipes

Cacio e pepe with runner beans is a classic Italian dish. It’s a simple, basic, and delicious way to serve pasta, dressed with (a lot of) butter and cheese with a pinch of black pepper, while allowing the pasta to take center stage. This straightforward dish is a must-try, and it’s perfect for a no-fuss dinner for two. Pesto recipes that you may make at home Make a dollop of homemade pesto and toss it through your spaghetti once you’ve mastered the technique. Begin with the traditional basil and then let your imagination run wild with our five unique takes on an old favorite.

Vincisgrassi is a kind of grass that grows in Italy (wild mushroomprosciutto lasagne) For the most special of occasions, we recommend the most luxuriouspasta bake we know.

Penne with garlic and mushrooms When it comes to being filling and tasty, pasta does not necessarily have to be loaded with cheese.

Spaghetti with avocado, smoked salmon, and quinoa With nutty spelt pasta, you can ring in the new year in style.

It is prepared in the same manner as conventional wheat pasta, but it has a stronger flavor and contains more fiber. This healthy meal is also a wonderful way to get your daily dosage of omega-3 fatty acids, and it can be prepared in under 15 minutes.

Get more recipe inspiration.

The simplest one-pan spaghetti recipe ever Learn how to prepare a simple seafood pasta dish. The most comprehensive collection of pasta available anywhere. What is your preferred method of preparing pasta? Leave a remark in the section below. Given that many nations are encouraging its citizens to stay at home, many of us are paying closer attention to our diets and how the food we consume might benefit our health. BBC Future is revamping some of their most popular nutrition stories from their history in order to assist viewers in distinguishing reality from fantasy.

How to Cook Pasta Perfectly

Leave overdone, underflavored pasta in the past. 1 of 8 Follow these simple instructions to make perfectly cooked penne, spaghetti, and ziti every time. 2of 8The cooked yield of each variety of pasta is determined by the form of the pasta. Four ounces of tube-shaped pasta, such as penne, ziti, or corkscrew, equals 2 1/2 cups of cooked pasta in a standard recipe. The cooked equivalent of four ounces of long-strand pasta, such as fettuccine, spaghetti, or linguine is two cups. 3of 8Pour at least 4 quarts of water per pound of pasta into a large saucepan and bring to a boil.

• Only ten percent of the salt in the cooking water will be absorbed by the food being cooked.
• 4of 8Add the pasta to the boiling water and stir well.
• It is not required to add oil to the boiling water while making gnocchi.
• 5of 8To test a piece of pasta, take it from the boiling water and bite into it to see if it’s cooked through or not.
• If the pasta is going to be baked, it should be slightly undercooked, since it will continue to cook in the oven after it has been baked.
• Shake the colander to get rid of any remaining water.
• Only the pasta that will be used in the salad should be washed.
• 8of 8For step-by-step instructions, watch this little video.

Easy Double Cheese Baked Penne

This simple penne pasta bake is a freezer-friendly comfort dish that you can prepare ahead of time and enjoy afterwards. You’ll wow the people you care about with a delicious cheese penne pasta bake that will taste just as wonderful in a couple of months as it does now.

Because it contains a generous amount of substantial meat, melting cheese, and bubbling pasta sauce, this 13×9-inch dish is one of those wonderful, borderline-magical dinners that never seems to finish!

Ingredients

• A pound of ground beef
• A medium onion, chopped
• 2 1/2 cups (8 oz) penne pasta, cooked and drained
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1jar (24 oz) chunky vegetable pasta sauce
• 1 egg
• 2 cups shredded mozzarella or Italian cheese blend (8 oz)
• 1 jar (24 oz) chunky vegetable pasta sauce

Steps

• 1Preheat the oven to 350 degrees Fahrenheit. Cook the meat and onion in a 5-quart Dutch oven over medium-high heat for 5 to 7 minutes, turning often, until the beef is completely cooked
• Drain. 2 Combine the cooked pasta, salt, pepper, and pasta sauce
• Stir well. In a medium-sized mixing bowl, combine the ricotta cheese, egg, and 3/4 cup mozzarella cheese. Preparation: Spray a 13×9-inch baking dish with cooking spray. Half of the pasta mixture (about 3 1/2 cups) should be placed in the bottom of the baking dish. Spoon the ricotta mixture over the pasta mixture in the baking dish in an equal layer. 4 Place the remaining pasta mixture on top and sprinkle with the remaining 1 1/4 cups cheese. Cooking spray should be sprayed over a sheet of aluminum foil large enough to cover the baking dish. Cover the baking dish with aluminum foil, spraying the foil side down. Bake for 35 to 40 minutes, or until the potatoes are cooked through and the cheese has melted. 5 Preparing Ahead of Time: Wrap the casserole in aluminum foil in a double layer of plastic wrap, label it, and freeze it for up to 3 months. To defrost and bake: Refrigerate to defrost overnight or until thoroughly thawed before using. Take the plastic out of the way. Bake for 50 to 60 minutes, or until the middle is heated (165°F) and the cheese has melted, depending on your oven. To bake directly from the freezer (no thawing required): Preheat the oven to 350 degrees Fahrenheit. Take the plastic out of the way. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the middle is heated (165 degrees Fahrenheit) and the cheese has melted.

Tips from the Pillsbury Kitchens

• Tip 1Prepare the casserole in a 13×9-inch foil pan and freeze it before delivering it to someone. It is important that you remember to provide the heating instructions. 2nd tip: To make it easier to cover the casserole, use nonstick foil. Just before serving, sprinkle on some chopped fresh Italian (flat-leaf) or normal parsley, if you’d like.

Nutrition Information

400 calories, 16 grams of total fat, 27 grams of protein, 36 grams of total carbohydrate, and 2 grams of sugar

Nutrition Facts

Calories400 Calories from Fat150 calories 16 g of total fat (25 percent) 8 g of saturated fat 38 percent of the population Trans Fatty Acids 1/2 g Cholesterol85mg 29 percent of the population Sodium840mg 35 percent of the population Potassium240mg 7% of the population Carbohydrates in total: 36g 12 percent of the population Dietary Fiber3g12 percent of total calories Sugars2g Protein27g Vitamin A20 percent 20 percent Vitamin A20 percent Vitamin C6 (as a percentage of total) 6 percent Calcium accounts about 30% of the total.

30 percent of the population Iron accounts about 15% of the total.

Exchanges:

1 1/2 cup starch; 0 fruit; 1 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 2 lean meat; 0 high-fat meat; 1 fat; 1 1/2 cup starch; 0 fruit; 1 other carbohydrate

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber.

More About This Recipe

• Everyone enjoys a delicious pasta supper with noodles drenched in sauce, and we are no exception. After baking the noodles and sauce (ideally with heaps of cheese on top! ), your pasta dish transforms into a hearty casserole that is worthy of a comforting meal. The best part about this baked penne pasta is that it is freezer-friendly, so you can make it ahead of time and put it in the freezer to use as a present for a neighbor or friend, or to have on hand for when you’re in a time crunch for supper. Alternatively, you may split the recipe into two 8×8 or 9×9 square plates and cook one for supper while freezing the other for another time. With plenty of sauce and even more cheese, penne pasta is a favorite of ours. What are your thoughts? So, do you prefer classic Italian pasta made with penne noodles and tomato sauce, or do you prefer to kick it up to the next level and make it a modern twist on comfort food?

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How To Cook Pasta recipe, Italian Recipes

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How To Cook Pasta recipe – How to make How To Cook Pasta

Time required for preparation: Time required for cooking: Makes 3 servings and takes around 30 minutes total. Please show me the forservings. Recipe for How To Cook Pasta with step-by-step photographs Per serving, the nutrient values (Abbrv) are listed.

Energy	271 cal
Protein	6.1 g
Carbohydrates	38.5 g
Fiber	1 g
Fat	10 g
Cholesterol	0 mg
Sodium	904.6 mg

Penne Pasta with Meat Sauce

The other night, my mother prepared a penne pasta meal that took everyone by surprise, even myself. My 10-year-old nephew, who is as slender as a spatula and refuses to eat anything, ate this penne pasta with enthusiasm and requested for more the next day. My carb-avoidant sister couldn’t keep her hands off of it. My father proclaimed it a resounding success! Later that night, my father demanded that my mother describe in detail how she had created this particular penne pasta meal for him. Thanks be to God, for past experience has proven that my mother’s recipe memory has a half-life of only a few hours.

It was all returned to her once a few letters from her devoted father were sent.

Tip for the Meat Sauce

The key to making this penne pasta dish successful is to be creative. Cooking the beef until it is sufficiently browned for the meat sauce! Using a cast iron frying pan over high heat, allowing the ground beef to cook in its own fat without stirring, gives the meat a better opportunity to brown and become flavorful.

How to Store and Freeze

Leftovers of this penne pasta may be stored in an airtight container for up to five days and reheat well in the microwave. If the mixture appears to be drying up, add a splash of water or milk to soften it up a little more. The meat sauce, on the other hand, does not freeze well, and neither does the pasta. If you wish to freeze part or all of the meat sauce for future meals, you may just omit the pasta from the recipe. To freeze the sauce on its own, heat the sauce until it is entirely cooked through, then allow it to cool completely.

Prepare the dish by defrosting it overnight in the refrigerator before reheating it, or by cooking it immediately from the freezer over low heat in a sauce pan.

If the sauce appears to be too dry, add a splash or two of water or milk to soften it up. Elise Bauer is a woman who works in the fashion industry.

Try These Other Great Pasta Dinners

• Cooked Ziti
• Hamburger and Macaroni
• Pepperoni Pizza Penne Pasta
• Shrimp Pasta alla Vodka
• Baked Ziti
• Pasta Skillet with Chicken Sausage, Cheese, and Spinach
• Baked Ziti with Chicken Sausage, Cheese, and Spinach

• 4 cups choppedonion (about 1 largeonion)
• 2 cloves minced garlic
• 8 ounces penne pasta
• 2 tablespoons extra virgin olive oil
• 2 cups choppedonion (about 1 largeonion)
• 2 cloves minced garlic one-tablespoon dry Italian spice (a combination of dried basil, oregano and rosemary, thyme and marjoram, as well as savory)
• A sprinkle of dried thyme
• A dash of red pepper flakes
• 1/2 teaspoon fresh thyme
• 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
• 2 1/2 cups scanned chunkytomato sauce (approximately one 28-ounce can, preferably Muir Glen brand if available)
• 1 teaspoon sugar
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper
• 1pound ground beef (16 percent fat)
• 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil

1. Prepare the penne pasta: Bring a large pot filled with 4 quarts of water to a boil over high heat. When the water comes to a boil, add 2 tablespoons of salt to taste. When the water has returned to a boil, add the pasta to the saucepan and stir well. Allow to cook over high heat with a vigorous boil for 30 minutes, uncovered. Set a timer for 8-10 minutes, or whatever the manufacturer’s instructions indicate is necessary for al dente spaghetti (cooked but still a little firm). Cook onions, garlic, and spices in a skillet after draining the pasta: Once the water has begun to boil, begin working on the sauce. In a very big pan, heat the olive oil over medium heat until shimmering. Combine the chopped onion, Italian seasoning, and red pepper flakes in a large mixing bowl. Cook, stirring periodically, for 5 minutes, or until the onions are tender and translucent. Season with salt and pepper after adding the garlic and fresh thyme. Cook for a further minute, or until the garlic is aromatic, before serving. Remove the pan from the heat and set it aside. Elise Bauer’s recipe for browning ground beef: Heat a big cast iron skillet over high heat until hot. Using a good amount of salt, coat the bottom of the pan. Break up tiny bits of ground beef and drop them into the pan without stirring once the pan is heated. (It may be necessary to work in batches
2. Do not overcrowd the skillet.) It is important that the meat be properly browned. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. If the pan is too hot and the meat is burning rather than browning, remove the pan from the heat for a few seconds and then turn the heat down to medium high to prevent further burning. Our coil electric stove requires the highest heat level in order to brown the beef appropriately, however your stove may require a lower heat setting. Use a metal spatula to flip the meat over after it has browned on one side (a couple of minutes). Repeat this process until the meat has been browned on both sides. In the event that you are using a cast iron pan, you may now turn off the heat and remove the pan from the stove. The remaining heat in the pan will allow the meat to finish cooking. Elise Bauer’s recipe for beef and tomato sauce on onions is as follows: Remove the meat from the cast iron pan and place it in the pan with the seasoned onions, using a slotted spoon to transfer the meat. Toss in the tomato sauce. Break up the larger bits of meat into tiny pieces by scraping the edge of your metal spatula over them. Toss in the basil. Add 1 teaspoon of sugar to taste. Bring to a simmer over a low heat and cook, uncovered, for 15 minutes until the vegetables are tender. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
3. Season with salt and pepper to taste, then add the pasta: After 15 minutes of simmering, taste the sauce and adjust the spices. Taste and season with salt and pepper to your liking. If the sauce is excessively acidic, a bit extra sugar can be added. If the sauce appears to be a touch dry, add a little more tomato sauce. Add in the cooked penne spaghetti and mix well. Garnish with parsley that has been chopped. Serve as soon as possible. Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
516	Calories
28g	Fat
31g	Carbs
36g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories	516
% Daily Value*
Total Fat28g	35%
Saturated Fat 9g	43%
Cholesterol101mg	34%
Sodium1051mg	46%
Total Carbohydrate31g	11%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein36g
Vitamin C 14mg	72%
Calcium 73mg	6%
Iron 6mg	32%
Potassium 982mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Tomato Basil Penne Pasta

So tasty, and it’s highly adaptable! I cooked this dish for supper last night, adjusting it to match the ingredients I had on hand. My pantry included plenty of fresh basil, a half-pint of grape tomatoes, and 5 pounds of mozzarella that had been left over from a charity event for which we had previously cooked baked ziti. Because I only had half the number of tomatoes asked for, I used an 8-ounce can of tomato sauce that I had in the cupboard, and I loaded the sauce with fresh basil instead of simply adding it at the end of the cooking time.

Normally, I stick to a recipe the first time I make it, but I needed something quick and easy to prepare with things I already had on hand, so I tweaked this one a little and it turned out fantastic.

This is a dish that I will definitely make again.

Most helpful critical review

When I first saw this dish, I fell in love with the ingredients, but I wasn’t as enthusiastic about the meal itself. When you try to mix in the penne after melting the cheese according to the directions, the cheese becomes clumpy. When the cheese started to melt, I had to break it up into smaller pieces in order to have it evenly distributed throughout the dish. Instead of placing the penne into a pan of melted cheese, I would recommend pouring the cheese into the boiling pasta next time. After tasting it, we concluded that it lacked taste, so we decided to incorporate some handmade pesto into the recipe.

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• The number of 4star ratings is 66. 3star ratings: 23, 2star ratings: 7, and 1star ratings: 2.

So tasty, and it’s highly adaptable! I cooked this dish for supper last night, adjusting it to match the ingredients I had on hand. My pantry included plenty of fresh basil, a half-pint of grape tomatoes, and 5 pounds of mozzarella that had been left over from a charity event for which we had previously cooked baked ziti. Because I only had half the number of tomatoes asked for, I used an 8-ounce can of tomato sauce that I had in the cupboard, and I loaded the sauce with fresh basil instead of simply adding it at the end of the cooking time.

Normally, I stick to a recipe the first time I make it, but I needed something quick and easy to prepare with things I already had on hand, so I tweaked this one a little and it turned out fantastic.

This is a dish that I will definitely make again.

The only change I made was that I used 3 tablespoons standard olive oil and 1 tablespoon dried basil instead of the extra virgin olive oil.

It’s similar to a fresh twist on the classic mac and cheese.

• I added yellow squash and zucchini (as I do to everything this time of year!) and plum tomatoes in place of grape tomatoes because I didn’t have any on hand at the time.
• I plan to use less cheese and more basil the next time I cook this dish, which I will surely do.
• Continue readingAdvertisement When I first saw this dish, I fell in love with the ingredients, but I wasn’t as enthusiastic about the meal itself.
• When the cheese started to melt, I had to break it up into smaller pieces in order to have it evenly distributed throughout the dish.
• After tasting it, we concluded that it lacked taste, so we decided to incorporate some handmade pesto into the recipe.
• I made the following modifications: Smart Taste Rotini were substituted for Penne, and the cooking time was followed according to the package guidelines.
• It turned out beautifully.

I served it alongside the Parmesan Chicken dish by Mollie Hall, which can be found on this website (see my review there for my adjustments).

Read MoreThis meal reminded me of something I’d had at Macaroni Grill.

I raised the amount of spinach and basil by roughly 2-3 times, reduced the amount of parmesan, and increased the amount of jack cheese for an additional kick.

Continue readingAdvertisement THERE IS WAY TOO MUCH CHEESE!

I used the amount that was specified, and it was overpowering.

I also simply used mozzarella and parmesan, and it turned out fantastic.

He suggested that we try broccoli as a side dish next time.

In addition, I added additional chicken broth to let the tomatoes simmer.

The chicken broth, in my opinion, is an excellent addition.

I had some leftover fresh chicken, which I added to the meal to make it a bit more substantial.

It’s simple to make and quite delicious!

I found it to be boring, and the cheese was lumpy, making it difficult to serve.

Penne Pasta Bake Recipe

This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. PIN IT FOR LATER REFERENCE! While we enjoy pasta on a regular basis, penne pasta is one of my personal favorites. You might also like this Sausage and Peppers Pasta, Penne with Butternut Squash and Sausage, or Key West Penne if you enjoy penne. As a food writer, it may be a little humiliating to say that my children aren’t the most experimental eaters on the planet.

• We still have difficulties, despite the fact that things are getting better as kids get older.
• Pizza prepared from scratch.
• Tacos.
• Thank goodness I enjoy spaghetti as well because it has been a staple in my diet pretty frequently.
• A rich, creamy red sauce, pasta, and lots and plenty of cheese are the ingredients for this dish.

Ingredients

Penne Pasta: I believe that penne is the best type of pasta for this dish since the form keeps the sauce effectively. Ground Beef: I prefer to use lean ground beef in order to avoid having a lot of oil or fat in my dish. If you want to add even more flavor, you may substitute sausage for some of the ground beef. Onion: This is a fantastic taste enhancer. As an added bonus, a clove or two of minced garlic would be delectable. Sauce: Make sure you pick a marinara sauce that you truly enjoy eating with.

• I prefer to use a marinara sauce that contains a large amount of Italian spices.
• You may technically omit it, but you will lose the creamy texture of the dish, which is one of the things I enjoy the most about this recipe!
• I really enjoy the combination of all three cheeses.
• Parsley: Although it is not essential, I enjoy adding something fresh and green at the end of the recipe.

How to Make this Penne Pasta Bake

PASTA: Cook your pasta until it’s al dente, around 8 minutes. Cooking it for too long can result in mushy results when everything is mixed together and baked together. SAUCE: To prepare the sauce, brown the ground beef with the onion in a large skillet over medium heat, then add the marinara and allow everything to stew together and simmer. Add in the sour cream and mix well. COMBINE: Toss the cooked pasta into the beef sauce until well combined. ASSEMBLE: To assemble, you’ll need two layers of meat/pasta, followed by a layer of cheese.

Half of the provolone (break the slices if necessary) and half of the mozzarella are then placed on top of the pizza.

Continue to add the rest of the spaghetti, followed by the remaining provolone, mozzarella, and parmesan cheeses. BAKE: Bake the pasta until the cheese is melted, then sprinkle the parsley on top before serving. DIRECTIONS:

Tips and Tricks

• You could theoretically use any type of pasta for this recipe, but I think that a short cut pasta works best here in my experience. Penne is one of my favorite pasta dishes since it absorbs the sauce so wonderfully. This Penne Pasta Bake freezes well and can be prepared ahead of time. In addition, my children prefer it the best, so that is always a determining factor. You can substitute shredded Provolone if you can find it, but I prefer the slices of cheese in this recipe. Make it till just before you’re about to bake it. Place the container on a baking sheet and place it in the refrigerator for about 30 minutes before baking. It is possible that you may need to increase the baking time by a few minutes. As soon as the cheese has melted and begun to bubble, you will know it is ready.

More Pasta Recipes

Ground Beef Stroganoff in a Single Pot Lasagna in a Skillet with Bacon and PeasOne-Pan Pasta with Bacon and Peas Tuna Casserole with Creamy Mac and Cheese

Description

This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. Scale

Ingredients

• 2 pounds ground beef, chopped
• 1 (24-ounce) jar marinara sauce
• 12 cups sour cream
• 6 slices Provolone
• 4 slices Mozzarella
• 14 cup Parmesan
• Chopped parsley
• 8-ounce pasta
• 12 pounds ground beef
• 12 medium onions, chopped

Instructions

1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente, about 5 minutes. In the meantime, cook the ground beef in a large pan over medium heat. Cook until the onion is softened, about 5 minutes. Allow for 15 minutes of simmering time after adding the spaghetti sauce. Add in the sour cream and mix well. Stir in the drained pasta until it is well coated. Preheat the oven to 350 degrees Fahrenheit. Nonstick cooking spray should be sprayed into a 2-quart baking dish. Half of the spaghetti should be poured into the baking dish. Place half of the Provolone and half of the Mozzarella on top of the salad. Pour the remaining spaghetti on top and sprinkle with the remaining Provolone and Mozzarella cheeses, finishing with the Parmesan. Bake for 30 minutes, or until the cheese is melted and bubbling. Sprinkle with chopped parsley before serving

Recipe Notes:

This dish was adapted from allrecipes.com. Alternately use half ground beef and half Italian sausage to add extra flavor to this dish. In place of penne, any short cut pasta can be used – penne is simply our preferred choice! MAKE THE DAY BEFORE: This dish may simply be prepared the day before and baked just before serving. STORAGE: This dish keeps nicely in the freezer. You may construct the entire dish, cover it with plastic wrap, and freeze it either before or after it is baked. In any case, be certain that it has thoroughly cooled before freezing.

Leftovers may also be frozen in individual serving sizes and warmed in the microwave for quick and simple dinners on the go.

Keep any leftovers covered in the refrigerator for up to 3-4 days after they’ve been prepared.

The numbers might vary depending on the brands and goods used.

Nutrition

• The following are the nutritional values for one serving: 492 calories, 10 grams of sugar, 940 milligrams of sodium, 24 grams of fat, 12 grams of saturated fat, 5 grams of unsaturated fat, 0 grams of trans fat, 42 grams of carbohydrates, 5 grams of fiber, 29 grams of protein, and 67 milligrams of cholesterol.

Baked pasta, pasta bake, penne pasta recipe, penne pasta, penne spaghetti Thank you for visiting Taste and Tell. Here you will find recipes that are simple, quick, and suitable for the whole family. I believe that everybody can cook, and that supper does not have to be complex in any way. Come and spend some time in my kitchen with me! More information can be found at

Reader Interactions

Baked Penne is a popular and hearty pasta meal that is produced by layering penne pasta, spaghetti sauce, and a cream cheese combination, then baking until the pasta is tender and the sauce is bubbling! It’s like having total comfort in a pan! Baked Penne is a popular and hearty pasta meal that is produced by layering penne pasta, spaghetti sauce, and a cream cheese combination that is baked until it is perfectly creamy and golden brown. It’s like having total comfort in a pan! If you’re looking for a delicious supper that will warm your heart and soul, this is the recipe for you!

1. Adding myGorgonzola Garlic Bread,Cheesy Garlic Bread, and Garlic Parmesan Breadsticks would be the ideal complements to this spread!
2. You can’t go wrong with the Baked Penne, whether you serve it on its own or alongside some carbohydrates.
3. It’s as simple as ignoring all of the ground beef included in the ingredients list.
4. There are a plethora of alternatives!
5. When I first published this recipe (back in 2013!
6. It’s no longer available in Utah, where I live.
7. I’ve used this mixture several times and have been delighted with the results on each occasion.

However, if your local grocery shop happens to stock it, you should absolutely give it a shot! Course Preparation time for the main course, pasta is 20 minutes. Preparation time: 20 minutes Time allotted: 40 minutes Servings6

• 1(24 ounce)jar spaghetti sauce
• 1(10 ounce)container Philadelphia Italian HerbCheese Cooking Creme, divided
• 1/2pound lean ground beef (season lightly with salt and pepper)
• 1/4cup chopped yellow onion
• 1 clove minced garlic
• 1(24 ounce)jar spaghetti sauce
• 1(10 ounce)container Philadelphia Italian HerbChees In the event that you are unable to locate the cooking crème, 4 ounces melted cream cheese combined with 2 tablespoons Italian seasoning** can be substituted. one-half cup shredded mozzarella cheese, divided
• Three-quarters cup cooked penne pasta

• Preheat the oven to 350 degrees Fahrenheit. Cook and shred the ground beef, onion, and garlic in a large nonstick pan over medium-high heat until the meat is no longer pink, about 10 minutes total. Remove any fat from the pan. Combine spaghetti sauce, 3/4 cup cooking cream (OR cream cheese mixture), and 1/2 cup Mozzarella cheese in a large saucepan over medium heat, stirring constantly, until cheese is melted, about 5 minutes. Gently fold in the cooked penne spaghetti until everything is well-combined. Pour the mixture into an 8-inch baking dish that has been coated with cooking spray. Spread the remaining cooking creme (or cream cheese) equally over the pasta, then sprinkle the remaining 1/2 cup mozzarella evenly over the top. Bake for 20 minutes, uncovered, or until the pasta is hot and bubbling. Allow for a 10-minute resting period before serving. Take pleasure in it!

The Philadelphia cooking creme has been discontinued at my supermarket shop for quite some time, so I’ve been using 4 ounces cream cheese blended with 2 tablespoons Italian spice as a replacement. It’s very wonderful! ARE YOU INTERESTED IN SAVING THIS RECIPE FOR LATER? INSTALL IT ONTO YOUR PREFERRED PINTEREST BOARD!

Recipe and photos updated: 10/13/2020

For4servings

• 395g) crushed tomato (1 can)
• Salt to taste
• 12 lbpenne pasta (225g)
• 2 tablespoons olive oil
• 12 medium onion, finely chopped
• 12 teaspoon red chili flakes
• 1 clove garlic, minced
• 14 ozcrushed tomato (395g) 1 can

1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
3. Serve immediately.

For4servings

• 395g) crushed tomato (1 can)
• Salt to taste
• 12 lbpenne pasta (225g)
• 2 tablespoons olive oil
• 12 medium onion, finely chopped
• 12 teaspoon red chili flakes
• 1 clove garlic, minced
• 14 ozcrushed tomato (395g) 1 can

1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
3. Serve immediately.