Ingredients
Scale
- 1 pound penne pasta (uncooked)
- 1 pound lean ground beef
- 6–8 slices provolone cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 28 oz. can crushed tomatoes
- 1 onion (chopped)
- 6–8 cloves garlic (minced)
- Various dried herbs (basil, parsley, oregano)
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1/4 cup water
- 2 tablespoons sugar
- 2 teaspoons beef bouillon
- To taste salt, pepper and red pepper flakes
Instructions
- Preheat oven to 350°F and grease a baking dish.
- Cook penne pasta until al dente; drain and set aside.
- In a large skillet, brown ground beef with chopped onion; drain excess grease.
- Stir in minced garlic for an additional 1–2 minutes.
- Add crushed tomatoes, tomato sauce, tomato paste, water, sugar, beef bouillon, and herbs; simmer for about 10 minutes.
- In a bowl, mix sour cream with mozzarella and Parmesan cheeses.
- Layer half of the penne in the baking dish, followed by provolone slices, half of the meat sauce, and half of the sour cream mixture. Repeat layers.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until golden brown.
- Let stand for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg