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Baked Penne with Pork and Herbs
This baked penne is hearty and full of flavour with garlic, rosemary, beef, pork, sour cream and four cheeses.
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
- 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.
- 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.
- 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.
- 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.
- 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:
(1195)
Reviews in English (867)
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)
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)
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)