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Lasagna Baked Penne


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Rate this recipe 4.5/5 (10 Votes)


  • 8 ounces ground beef
  • 6 ounces penne pasta
  • 1 onion
  • 2 cloves garlic
  • 4 ounces kale
  • 1 teaspoon dried oregano
  • 1/4 cup panko bread crumbs
  • 1 cup mozzarella cheese
  • 1/4 teaspoon chili flakes
  • 1 14 ounce can diced tomatoes
  • 2 teaspoons olive oil


Adapted from


Step 1

Preheat oven to 400 degrees and bring a pot of salted water to a boil. Cook the penne for 9 minutes or until just before al dente.

Chop onion, garlic finely and de-stemmed kale coarsely.

Heat 2 teaspoons olive oil in a pan over medium heat. When hot, cook onion 4-5 minutes. Add chili flakes, oregano and ground beef. Salt and pepper and cook until browned.

Strain pasta, add meat, diced tomatoes, kale and half the mozzarella. Mix well.

Transfer to a 9x13 baking dish. Sprinkle with panko bread crumbs and remaining mozzarella cheese.

Bake 12 - 15 minutes until cheese melts and panko browns.


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