Pasta Bake
Yield: 9 servings
Ingredients:
½ onion (or to taste)
4 oz. penne pasta, uncooked
¼ lb. ground beef (or ground turkey)
8 oz/1 cup tomato puree
1 T dried Italian herbs (or to taste)
½ cup mozzarella cheese, divided
2 T grated parmesan cheese
1 T salt (for cooking water)
Cooking spray
Equipment:
1 cup liquid measuring cup
½ cup dry measuring cup
1 Tablespoon
Custard cups
8x8 square baking dish
Stockpot filled with water 1 inch
from the top
Large Skillet
Colander
Large bowl
Turner/spatula
Cutting Board/Knife (at the demo table)
Directions
1. Preheat oven to 375°F. Spray 8-inch square baking dish with cooking spray.
2. Bring a large stockpot full of water to a boil over high heat. Add 1 T salt to the
water and cook penne until al dente, about 12 minutes.
3. Using a cutting board and a knife, chop onion finely.
4. Preheat a large nonstick skillet over medium high heat. It is hot enough to add
the meat when you can hold your hand 3 inches above the skillet and feel the
heat. Add the meat and sauté until no longer pink. Add chopped onion and cook
until brown.
5. Stir in tomato puree and Italian herbs. Reduce heat to low; simmer sauce for 5
minutes, stirring occasionally. Taste for seasoning.
6. Meanwhile, drain penne using a colander in the sink; place pasta in large bowl.
Add sauce, ¼ cup of the mozzarella cheese and all of the Parmesan cheese to the
bowl and stir until combined.
7. Place pasta in prepared baking dish, sprinkle the top with remaining ¼ cup
mozzarella cheese.
8. Bake 10 minutes or until heated through and cheese on top is melted. Let stand 5
minutes before cutting to serve.
Healthy additions:
 Omit the meat and start by sautéing the onions in 2 t olive oil. Continue with recipe.
 Sauté finely chopped mushroom, garlic, celery, carrots, or pepper with the ground meat.

Add chopped spinach to the tomato sauce and cook until wilted.
 For additional flavor, add prepared pesto or fresh herbs such as basil, parsley, oregano, or rosemary.