Wednesday, July 6, 2011

Beef and Penne Pasta - A Freezer Meal

Like my previous pasta dish, if you freeze this then you don't add the cheese. Also, I didn't have Penne pasta handy so I used Rotini.

  • 2 cups dried penne pasta
  • 1 lb of ground beef
  • 1 jar of Marinara sauce
  • 1/2 cup canned sliced mushrooms
  • 1/2 cup chopped onion
  • 1 cup shredded mozzarella cheese


  1. Cook pasta according to directions. Drain and set aside.
  2. Cook ground beef until no longer pink. Drain off fat.
  3. Spread 1/2 cup of Marinara sauce over bottom of Lasagna pan or 13x9 pan that's been coated with non-stick spray.
  4. Top sauce with pasta, cooked ground beef, mushrooms and onion.
  5. Pour remaining sauce over pasta and meat. 
At this point, you can cover and freeze or top with cheese and bake at 375 for 30-40 minutes. If you freeze it, leave off the cheese and defrost in the refrigerator before baking according to directions.

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