Sunday dinner is about to become knee-slappingly tasty! The Darn Good Baked Penne is filled with tender pasta, plenty of savory beef and sausage, bright and mellow tomato sauce, and creamy cheese in each bite to keep things exciting. Infused with extra beef flavor and the aromatic tang of garlic, Darn Good Baked Penne keeps you coming back for more. It's also fairly easy to make, so it has the slow-cooked taste of a classic Sunday pasta dinner without being as time-consuming. After you serve this up, don't be surprised if you hear "that's darn good" from everyone at the table!
IngredientsFor the sauce: • 1 pound lean ground beef • 1 pound bulk Italian sausage, casings removed • 1 onion, chopped • 6-8 garlic cloves, minced • 1 (28-ounce) can crushed tomatoes in puree • 1 (15-ounce) can tomato sauce • 2 tablespoons tomato paste • 1/4 cup water • 2 tablespoons sugar • 2 teaspoons beef bouillon • 1 tablespoon dried basil • 1 tablespoon dried parsley • 1 1/2 teaspoons salt • 1 teaspoon dried oregano • 1/2 teaspoon dried thyme • 1/2 teaspoon pepper • 1/4-1/2 teaspoon red pepper flakes For the pasta: • 1 pound penne pasta, uncooked • 3 cups mozzarella cheese, shredded, plus more to taste • 6-8 slices provolone cheese, enough to cover a 9x13-inch dish • 1 1/2 cups sour cream • 1 cup parmesan cheese, freshly grated, plus more to taste • parsley, optional, for garnish
In a dutch oven over medium heat, add the ground beef, sausage, and onion and cook until browned, about 6-8 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Drain the grease from the dutch oven.
Add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, beef bouillon, dried basil, dried parsley, salt, oregano, dried thyme, pepper, and red pepper flakes.
Bring the mixture to a simmer.
Simmer gently, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F.
Cook the pasta according to the package directions, until just al dente.
Drain the pasta and rinse it in cold water.
Mix the cooked pasta with the sauce.
In a 9x13-inch pan, layer 1/2 of the pasta, 1/2 of the mozzarella, the provolone, and the sour cream.
Top the sour cream with the remaining pasta, the remaining mozzarella, and the parmesan.
Bake uncovered until the cheese is melted, about 30 minutes.
Broil until the cheese is golden, about 1-2 minutes.
Serve garnished with parsley.