Ultimate Creamy Baked Penne

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

16 oz dried penne pasta

1 lb. ground beef

1 Tbsp unsalted butter

1 medium yellow onion (diced)

5 cloves garlic (minced)

48 oz marinara sauce (I like to use Rao's brand)

16 oz cream cheese (softened to room temperature)

5 Tbsp heavy whipping cream

2 Tbsp dried Italian seasoning

2 Tbsp grated Parmesan cheese

2 Tbsp minced fresh basil

2 tsp dried parsley

1 tsp kosher salt (divided)

1/2 tsp black pepper (divided)

2 cups shredded mozzarella cheese (divided)

additional minced fresh basil (for garnish)

Directions

Boil pasta

Bring a large pot of salted water to a boil. Boil penne 1-2 minutes less than the package directions for al dente. Drain and toss with a bit of olive oil to prevent sticking.

Prepare

Preheat oven to 350°F and butter a 3 quart baking dish. Set baking dish aside.

Cook beef

In a dutch oven or large deep skillet, add a drizzle of olive oil (optional) and heat over MED HIGH heat. Once hot, add beef and cook, crumbling as it browns, for about 4-5 minutes, until cooked through. Drain.

Make herbed cream cheese

While beef is cooking, mix together the cream cheese, heavy cream, Italian seasoning, parmesan cheese, fresh basil, dried parsley, half the salt, and half the pepper.

Cook veggies

Add butter and reduce heat to MED. Add onion and cook 4-5 minutes, stirring often, until soft and translucent. Add garlic and cook about 1 minute.

Combine and make sauce

Return drained ground beef to the pot, then stir in marinara sauce, about 2/3 of the cream cheese mixture, and half the mozzarella cheese. Let cook, as you stir very frequently, for 1-2 minutes, until everything is melted together.

Stir in pasta, and remaining salt and pepper.

Bake

Transfer to prepared baking dish, then spread with the remaining 1/3 of the cream cheese mixture, and remaining 1 cup of mozzarella.

Spray aluminum foil with nonstick cooking spray, then cover the dish (sprayed side down), and bake 15 minutes.

Uncover and continue baking another 10 minutes.

Serve

Serve hot, sprinkled with additional minced fresh basil.

Nutrition

• Calories: 986 kcal
• Total Fat: 58 g
• Saturated Fat: 31 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 180 mg
• Sodium: 2024 mg
• Total Carbohydrate: 78 g
• Dietary Fiber: 7 g
• Total Sugars: 15 g
• Protein: 40 g