Bolognese-Style Baked Penne Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons flour
  • 3 cups half and half
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Extra virgin olive oil
  • 3 small fennel bulbs, thinly sliced
  • ½ red pepper, chopped
  • 8 ounces mushrooms, chopped
  • 2 pounds ground beef (or bison, chicken, or turkey)
  • 12 ounces marinara sauce
  • ½ cup chopped cooked spinach
  • 12 ounces penne pasta, cooked 3 minutes less than the recommended cooking time
  • 12 ounces of shredded mozzarella
Instructions
  1. Heat the olive oil and flour over medium high heat for a couple of minutes, then slowly whisk in the half and half a little at a time until it is incorporated and smooth. Remove from the heat and season with salt and pepper; set aside.
  2. Heat 1-2 tablespoons of oil in a large skillet over medium high heat and add the fennel, pepper, and mushrooms. Cook until the moisture from the mushrooms is released and has evaporated, about 10 minutes. Remove vegetables to a large bowl.
  3. Add the beef to the same skillet and cook until browned. Add the meat to the vegetables along with the marinara, spinach, and cooked pasta. Toss to combine.
  4. Spray a 13 x 9 x 2 inch casserole dish with cooking spray and pour half of the pasts mixture into the dish. Spoon half of the béchamel sauce over the mixture, and sprinkle with half of the mozzarella. Repeat layers one more time, over with foil, and bake at 375 degrees until bubbly, about 45 minutes. Let stand 10-20 minutes before serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/07/bolognese-style-baked-penne-pasta/