Ingredients
-
1 lb ground beef
-
4 cups cooked penne (about 3 cups uncooked)
-
2 1/2 cups grated mozzarella cheese, divided
-
1/2 cup grated parmesan cheese (or to taste)
-
-
3 -4 tablespoons olive oil
-
1 small green bell pepper
-
2 teaspoons oregano
-
1 teaspoon dried basil
-
1 -4 teaspoon dried chili pepper flakes
-
2 tablespoons minced fresh garlic
-
1 (6 ounce) can tomato paste
-
1/2 cup dry red wine
-
2 (28 ounce) cans plum tomatoes (undrained and chopped)
-
1 (14 ounce) can tomato sauce
-
1 large bay leaf
-
1 large onion
Instructions
- For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
- Add in the tomato paste and stir for about 1 minute.
- Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
- Season with salt and pepper then remove the bay leaf.
- At this point you can cool then refrigerate for up to 2 days.
- Set oven to 350 degrees.
- Grease a medium casserole dish (or a 13 x 9-inch baking dish).
- In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
- To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
- Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
- Add in the cooked penne pasta; toss to combine with sauce and cheese.
- Transfer to baking dish.
- Bake for about 20 minutes.
- Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
- Delicious!