Saturday, July 02, 2005

Baked Penne with Fire Roasted Tomatoes

Baked Penne with Fire Roasted Tomatoes

8 ounces whole wheat penne, cooked
1/2 lb lean ground sirlion
1 cup chopped onion
2 garlic cloves, minced
1 zucchini, halved and cut into thin slices
15 ounces tomato sauce
1 14.5 ounce can fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces mozzarella, shredded

Preheat oven to 375

In a large skillet over medium heat, add beef, onion and garlic. Cook and stir frequently to crumble, until beef is thoroughly done. Add zucchini and cook for about 2 minutes. Stir in tomato sauce, drained diced tomatoes, oregano, salt and pepper. Bring to a boil. Toss beef mixture with pasta.

Lightly coat a 2 quart baking dish with cooking spray. Spread pasta and beef into the dish and cover with foil. Bake for 20 minutes. Remove foil and sprinkle with cheese - bake for 5 minutes or until the cheese has melted.


  1. We had the exact same thing for dinner tonight!!! However, I used ground turkey and added some baby spinach that was kicking around in the fridge. I agree - easy but good and my 2 year old loved it too!

  2. Joe- what's the source of this recipe, CL? Does this serve four? I have all the ingredients on hand and would love to make this tonight. Looks great!

  3. Amy - Glad to hear your child ate it too! Cool!

    Hi Jen - Nope this is not a CL recipe, just a basic baked pasta dish that I changed around to use what we had on hand.

  4. I forgot to add, I made this as 4, but it was quite a bit and could be stretched to 6 if needed.