Cheesy Meaty Baked Penne
recipe adapted from Cook Like a Champion
8 oz Penne Rigate or similar sized pasta
1 Tbs Oil
2 cloves garlic, minced
1 lb Ground Chuck
1 tsp (heaping) Italian Seasoning
1 large can Tomato Sauce (28oz I think)
1 cup Ricotta
3/4 cup Grated Parmesan
1 cup shredded Colby Jack (or any cheese you like)
Preheat the oven to 450. Cook the pasta in salted boiling water until al dente. Drain and set aside. While the pasta is boiling mix the egg, ricotta, 1/2 cup of parmesan and 1/2 cup of shredded cheese in a bowl. Season this mixture with salt and pepper. Set aside. In a large pan, heat the oil over medium heat, add the garlic and stir around for a minute. Add the ground chuck and brown. Salt and pepper meat and add Italian Seasoning. When meat is cooked through, add tomato sauce and stir. Bring to a simmer and let it go for another 5-10 minutes, stirring occasionally. Add half of your meat sauce to the bottom on a 9 inch square baking dish. Add the pasta on top of this in a fairly even layer. Spread the cheese mixture on top of the pasta, then layer on the rest of the meat sauce. Sprinkle the remainder of the parmesan and shredded cheese evenly over the top and bake for about 20 minutes, until melty and bubbly.
Serve it with some of these garlic knots and you've got a carb-o-licious supper!