Beef and Provolone Pasta Bake

    Beef and Provolone Pasta Bake

    (359)
    3saves
    1hour20min


    343 people made this

    This pasta bake has a mix of three cheese: provolone, mozzarella and parmesan. It always gets rave reviews.

    Ingredients
    Serves: 12 

    • 500g penne
    • 500g beef mince
    • 1 onion, chopped
    • 6 1/2 cups tomato pasta sauce
    • 185g provolone cheese, thinly sliced
    • 1 1/2 cups sour cream
    • 185g mozzarella cheese, grated
    • 60g grated Parmesan cheese

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
    2. Meanwhile, cook ground meat and onion in a frypan over medium heat, stirring frequently until meat is browned. Stir in pasta sauce, reduce heat and simmer for 15 minutes.
    3. Preheat oven to 180 degrees C. Lightly grease a 20x30cm baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
    4. Bake in preheated oven for 30 minutes or until bubbly.
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    Reviews and Ratings
    Global Ratings:
    (359)

    Reviews in English (359)

    by
    560

    Very good. I used ground turkey instead of ground beef. I also used 8 oz each of the provolone & mozzarella cheeses, since that's the size package they came in. 1 1/2 cup sour cream equaled about a 16 oz container, and the 6 1/2 cups spaghetti sauce equaled about a regular (26-27 oz) size jar. Leftovers were great, too.  -  06 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    511

    The key to this recipe is the sour cream. Whatever you do, don't leave it out and don't scrimp on it. Though it's only one ingredient of many, one can really taste the sour cream aura and it enhances, not overwhelms the other ingredients. To boot, it provides a creaminess that would otherwise not be there. I did not have provolone cheese, so I substituted what I had on hand, which was a combination of cheddar cheese and Monteray jack cheese.  -  20 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    475

    This is a great recipe. Very satisfying comfort food. I like to stir in a package of thawed frozen chopped spinach into the ground beef and sauce mixture after it simmers. That way I don't feel guilty about serving this with no vegetables on the side!  -  26 Apr 2005  (Review from Allrecipes USA and Canada)

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