Draggedpennewithmeatsauce Recipes

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BAKED PENNE WITH MEAT SAUCE



Baked Penne With Meat Sauce image

Make and share this Baked Penne With Meat Sauce recipe from Food.com.

Provided by Redsie

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces dry penne pasta
1 (14 ounce) can diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup dry red wine or 1/4 cup tomato juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 lb lean ground beef
1/2 cup chopped onion
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 375°F Cook pasta according to package directions. Drain well.
  • Meanwhile, in a food processor or blender, combine undrained tomatoes, tomato paste, wine or tomato juice, dried oregano, pepper and crushed red pepper. Cover and blend or process until smooth. Set aside.
  • In a large skillet, cook ground beef and onion until meat is brown. Drain off fat. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta, and olives.
  • Divide the pasta mixture among six 10 to 12 ounce individual casseroles. Bake, covered, for 15 minutes. (Or spoon all of the pasta mixture into a 2-quart casserole. Bake, covered to 30 minutes). Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

BAKED PENNE PASTA



Baked Penne Pasta image

Easy pasta dish which is perfect for a large family or pot luck.

Provided by Hilda Sterner

Categories     Main Course

Time 1h

Number Of Ingredients 19

3 links Italian sausage
½ lb. lean ground beef
½ large onion ((chopped))
½ large bell pepper
3 cloves garlic
½ cup sliced mushrooms ((or dried gourmet mushrooms))
1 tsp salt ((divided))
½ tsp black pepper
½ tsp crushed red pepper
½ tsp dried basil
½ tsp dried oregano
½ tsp Italian seasoning
2 Tbsp tomato paste
¾ cup water
¼ cup red wine
24 oz. canned pasta sauce
16 oz. penne pasta
4 oz. cream cheese ((cubed))
3 cups shredded cheese ((your favorite blend))

Steps:

  • Bring a large pot of water to a boil. This will be used for cooking the pasta.

Nutrition Facts : ServingSize 1 serving, Calories 352 kcal, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 646 mg, Carbohydrate 38 g, Protein 18 g, Fiber 2 g, Sugar 3 g

PENNE WITH MEATY RAGU



Penne with Meaty Ragu image

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

3 cloves garlic, peeled
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1 small yellow onion, roughly chopped
1 tablespoon fresh oregano leaves
2 tablespoons olive oil
1/2 pound ground pork
1/2 pound ground beef
2 tablespoons tomato paste
Kosher salt and ground black pepper
Pinch red pepper flakes
One 28-ounce can diced tomatoes
One 28-ounce can crushed tomatoes
4 large sprigs basil, plus more leaves for garnish
1/2 pound penne pasta
1/2 cup grated Parmesan cheese

Steps:

  • Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
  • Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
  • Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
  • Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

MEAT PIES



Meat Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h50m

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

PENNE WITH QUICK MEAT SAUCE



Penne with Quick Meat Sauce image

Provided by Catelli

Time 40m

Yield 4

Number Of Ingredients 8

1 pkg (454 g) penne rigate
1 lb (454 g) ground beef
1 small onion chopped
1 bottle (700 mL) spaghetti sauce
2 Tbsp. (30 mL) fresh parsley
1 tsp. (5 mL) dried basil or oregano leaves
1 tsp. (5 mL) Salt
1/4 tsp. (1 mL) black pepper

Steps:

  • In large skillet, cook meat until browned; drain.Add onion; cook until tender. Stir in spaghetti sauce, parsley, basil or oregano, salt and pepper; simmer 5 to 10 minutesCook pasta according to package directions; drain.Toss hot pasta with meat sauce; sprinkle with cheese, if desired.

PENNE AND VODKA SAUCE



Penne and Vodka Sauce image

One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering. If you like spice, add a dash or 2 of red pepper flakes.

Provided by Rick Naylor

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package penne pasta
2 tablespoons butter
¼ pound thinly sliced pancetta bacon, chopped
⅓ cup vodka
½ cup heavy whipping cream
1 ½ cups tomato sauce
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
  • Stir in pasta, and heat through. Serve with Parmesan cheese.

Nutrition Facts : Calories 795.3 calories, Carbohydrate 87.9 g, Cholesterol 84.1 mg, Fat 35.2 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 17.1 g, Sodium 928.9 mg, Sugar 7.5 g

DRAGGED PENNE WITH MEAT SAUCE



Dragged Penne with Meat Sauce image

Number Of Ingredients 14

1/4 cup olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 rib tender celery, finely chopped
1 clove garlic, very finely chopped
2 tablespoons chopped fresh basil
12 ounces ground veal
1/2 cup dry red wine
2 cups peeled, seeded and chopped fresh tomatoes, or canned imported Italian peeled tomatoes, drained and chopped
1 cup homemade Meat Broth (see recipe) or chicken broth (see recipe) or store-bought beef or chicken broth
salt and freshly ground black pepper
1 pound penne pasta
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the onion, carrot, celery, garlic, and basil. Cook over medium heat until the vegetables are tender, about 10 minutes. 2 Add the veal and cook, stirring frequently to break up any lumps, about 10 minutes. Add the wine and bring to a simmer. Cook 1 minute. 3 Stir in the tomatoes, the broth, and salt and pepper to taste. Simmer on low heat 45 minutes, stirring occasionally. 4 Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is almost tender but slightly underdone. Set aside some cooking water. Drain the pasta. 5 Add the pasta to the skillet and raise the heat to medium. Cook, stirring the pasta well, for 2 minutes, adding some of the water if necessary. Stir in the cheeses and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE



Penne with Spicy Vodka Tomato Cream Sauce image

A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 10

1 pound uncooked penne pasta
¼ cup extra virgin olive oil
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
¾ teaspoon salt
2 tablespoons vodka
½ cup heavy whipping cream
¼ cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  • Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  • Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g

PENNE WITH MEAT SAUCE



Penne with Meat Sauce image

Provided by Lesley Porcelli

Categories     Pasta     Poultry     Tomato     turkey     Vegetable     Sauté     Dinner     Fall     Winter     Healthy     Self     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

12 ounces whole-wheat penne
Vegetable oil cooking spray
1/4 cup diced onion
1/2 cup diced green bell pepper
14 ounces lean (7% fat) ground turkey
2 1/4 cups prepared marinara
1 tablespoon freshly grated Parmesan

Steps:

  • Cook pasta as directed on package; reserve 1/4 cup cooking water. Heat cooking spray in a large skillet over medium-low heat. Sauté onion and pepper until tender, about 7 minutes. Raise heat to medium and add turkey; cook until browned, about 8 minutes. Stir in marinara, reduce heat and stir occasionally, until sauce comes to a low simmer, about 6 minutes. Mix 1/2 cup sauce with reserved water in a bowl; toss pasta and sauce; divide among 4 bowls. Top each with equal amounts of remaining sauce and sprinkle with Parmesan.

DRAGGED PENNE WITH MEAT SAUCE



Dragged Penne With Meat Sauce image

I got the recipe from an Italian cookbook, and it's a favorite for my husband and I. It seems like a complicated recipe, but it's very easy. A hand chopper is REALLY handy for this recipe too! This can feed 6-10 people depending on the serving sizes. (Prep time is approximate)

Provided by ELo1980

Categories     Penne

Time 1h45m

Yield 6-10 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 tender celery rib, finely chopped
1 garlic clove, finely chopped
2 tablespoons chopped fresh basil (or 2 TSP dried)
12 ounces ground beef
1/2 cup dry red wine
2 cups peeled seeded, and chopped fresh tomatoes (or canned imported Italian peeled tomatoes, drained and chopped)
1 cup store-bought beef broth
1 lb penne
1/2 cup freshly grated pecorino romano cheese
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the onion, carrot, celery, garlic, and basil. Cook over medium heat until the vegetables are tender, about 10 minutes.
  • Add the beef and cook, stirring frequently to break up any lumps, about 10 minutes. Add the wine and bring to a simmer. Cook 1 minute.
  • Stir in the tomatoes, broth, and salt and pepper to taste. Simmer on low heat 45 minutes, stirring occasionally.
  • Bring 4 quarts of water to a boil in a large pot. Add 2 TBSP of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is almost tender but slightly underdone. Set aside some cooking water. Drain the pasta.
  • Add the pasta to the skillet and raise the heat to medium. Cook, stirring the pasta well, for 2 minutes, adding some of the water if necessary. Stir in the cheeses and serve immediately.

Nutrition Facts : Calories 541.2, Fat 21.1, SaturatedFat 5.9, Cholesterol 43, Sodium 264.8, Carbohydrate 66.3, Fiber 9.7, Sugar 3.1, Protein 19.8

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