Baked Penne with Pork and Herbs

    (1214)
    1 hour 30 minutes

    This baked penne is hearty and full of flavour with garlic, rosemary, beef, pork, sour cream and four cheeses.


    1061 people made this

    Ingredients
    Serves: 12 

    • 450g dry penne pasta
    • 1 1/2 tablespoons olive oil
    • 1 onion, sliced
    • 1 teaspoon fresh rosemary, minced
    • 4 cloves garlic, chopped
    • 450g beef mince
    • 450g pork mince
    • 1 kilogram pasta sauce
    • salt to taste
    • 170g provolone cheese, sliced
    • 3/4 cup sour cream
    • 3/4 cup cottage cheese
    • 170g mozzarella cheese, grated
    • 2 tablespoons freshly grated Parmesan cheese

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, heat olive oil in large, heavy frypan over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
    3. Place beef mince and pork mince in the frypan. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the pasta sauce. Season with salt. Reduce heat to low and simmer for 10 minutes.
    4. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture and Parmesan cheese.
    5. Bake in the preheated oven for 20 to 30 minutes or until heated through and cheeses are melted.

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    Reviews and Ratings
    Global Ratings:
    (1214)

    Reviews in English (878)

    by
    311

    OK Everyone, I made this last night and it is a keeper !!! Very very good!!! I also did a few changes I used onions and green onions (tops only ). I added some red bell pepper, I used beef and sweet italian sausage. I was a little leary about the rosemary in this sauce, but what ever you do do not leave it out.(oh my god wonderful). Also use fresh rosemary, I used more garlic than call for ofcourse!!. I added basil and Italian seasoning to the meat mixture while cooking. After I added the sauce I added some red wine (a must). Also I added a teaspoon of sugar. Now I also used ricotta instead of cottage cheese, I used a Italian penne pasta (Imported kind found in supermarket). I was also not to sure about the sour cream I do not like it at all, but I used it. Also do not leave it out made a big difference. I layered mine and baked covered for 35 min then uncovered for 10 min more. I served with garlic bread and a soft white wine. HEAVEN!!!.  -  07 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    293

    Good stuff! This is a really strong recipe at its core. I would just modify some of the basic elements...especially step no. 4. Here are the recommendtions I would make to give this recipe a five star rating: 1. Mix the sour cream, cottage cheese, mozzarella and parmesan together in a bowl. 2. Mix the pasta into the meat sauce. After spraying the casserole dish with non-stick spray, layer half the pasta/meat sauce in the dish. Spread the cheese mix on top of the bottom layer. Layer the rest of the pasta/meat sauce on top. Finish the casserole by placing the six slices of Provolone cheese and then bake. Twenty minutes at 350 was perfect. Other changes I made: I used 28 ounces of home made tomato sauce. The recipe was not specific enough for me - it said, "1 1/2 (26 ounce) jars spaghetti sauce" ...So is that 26 ounces total? Or is it 39 ounces? Another change I made is I used a pound of ground beef since I did not have the pork sauage on hand. I think the sausage would make it even better. Anyway, this recipe will fullfil a lasagna craving with half the effort.  -  10 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    176

    Added some extra spices to the meat mixture--minced garlic. basil, oregeno,salt and pepper. Used ricotta instead of cottage cheese. Used 8 oz. of sour cream and 15 oz. of ricotta. Mixed everything together in a large pot, except for the provolone cheese. Put a small layer of sauce in the bottom of the pan, threw in half the ziti mixture, then the provolone, then the rest of the ziti. I have been making lasagna for years, and think from now on I will use this recipe....much easier to prepare. Was a bit leary of the sour cream, but texture was wonderful. My Italian husband said this was the best ziti he's ever had. My sons went NUTS over this. Thanks.  -  26 Aug 2003  (Review from Allrecipes USA and Canada)

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