Baked Penne with Pork and Herbs

Baked Penne with Pork and Herbs


1061 people made this

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


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

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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