Kittencals Layered Ground Beef Penne Casserole Food

KITTENCAL'S GROUND BEEF-MUSHROOM PASTA CASSEROLE

Steps:

• In a medium pot cook the ground beef with onion until no longer pink; drain all fat.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Add in 4-1/2 cups prepared pasta sauce and 1 teaspoon salt; bring to a simmer over medium heat.
• Reduce the heat to low and simmer uncovered for about 45 minutes stirring occasionally (if you find that the sauce is too thick add in water and continue cooking for another 20 minutes).
• Season with more salt if desired and black pepper about halfway through cooking.
• Meanwhile in a large pot cook the pasta in boiling water until about halfway cooked, leave fairly firm do not cook until soft as the pasta will cook more in the oven) drain and place into a large bowl.
• Add in the meat sauce, two cans drained mushrooms and 2 cups mozzarella cheese; mix until well combined.
• Spread into prepared baking dish.
• Sprinkle the parmesan cheese over the top.
• Cover with foil and bake for about 35-40 minutes.
• Sprinkle with 1 cup (or more) mozzarella cheese and return to oven uncovered for another 3-4 minutes.

CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large lasagna dish.
• Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
• In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
• Spread 1/2 meat sauce on bottom of pan.
• Spread 1/2 noodles on top of sauce.
• Top noodles with 1 cup mozza cheese.
• Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
• Spread over mozzeralla cheese.
• Top with remaining tomato sauce, noodles,and remaining mozza cheese.
• Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
• Return to oven to bake for another 10-15 mins, or until bubbly.

KITTENCAL'S BAKED BEANS AND GROUND BEEF CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Heat the oil in a large skillet over medium heat.
• Add in onions, celery and green pepper and jalapeno peppers (if using) cook stirring for about 5-6 minutes or until softened.
• Add in the garlic and ground beef; cook breaking up the beef with a fork or wooden spoon, cook for about 6 minutes, or until meat is no longer pink; drain off fat from the skillet.
• Stir in Parmesan cheese (if using) cooked diced bacon, baked beans, kidney beans, barbecue sauce, molasses, Worcestershire sauce and mustard; mix well to combine.
• At this point you can adjust ingredients to taste, then season with salt and black pepper (you can add in a little water if the mixture is too thick).
• Grease a 13 x 9-inch baking dish or an oval baking dish.
• Transfer the mixture into dish.
• Bake uncovered for about 40 minutes.
• Remove from oven and sprinkle with cheese (if using).
• Return to oven to bake another 10-15 minutes, or until the liquid has evaporated and the mixture has thickened.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

HEARTY PENNE BEEF

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes. , Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

BAKED PENNE WITH GROUND BEEF AND TOMATO SAUCE

Steps:

• 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!