Penne al Forno
See more from CookingWithBob
28 ounce can
Tomato Purée
15 ounces
Part Skim Ricotta Cheese
Chopped Onion
One pound
Chopped Beef
28 ounce can
Tomato Purée
15 ounces
Part Skim Ricotta Cheese
Chopped Onion
One pound
Chopped Beef
Olive Oil
Lots
Chopped Garlic
Italian Seasoning & Crushed Red Pepper
16 ounce box
Penne Pasta
2
Hard Boiled Eggs
Two cups
Provolone and Mozzarella Cheese
1/4 cup
Parmesan Cheese (Grated)
Sauté onions for five minutes until soft.
1
Brown ground beef and drain.
2
Stir in tomato purée, Italian seasoning, and crushed red pepper flakes.
4
Simmer a few hours, season with salt and let cool.
5
Cook pasta to al dente.
6
Chop hard boiled eggs.
7
Combine pasta, meat sauce, ricotta, eggs, and half of the shredded and grated cheeses.
8
Heat oven to 350. Move to a baking dish. Sprinkle remaining cheeses on top.
9
Cover with foil and bake for 50 minutes, removing foil for the last 10. Cool before serving.
10