Classic Italian Beef Pasta Bake with Mozzarella

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting baked pasta layered with shredded Italian beef, rich tomato sauce, and melted mozzarella cheese, perfect for a family dinner. This Italian-inspired pasta recipe, ready in about 50 minutes, pairs penne pasta, shredded Italian beef, marinara sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Italian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook for 9 minutes until just al dente. Drain and set aside.
  2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves minced garlic and 1 teaspoon dried oregano, sauté for 1 minute until fragrant.
  3. Step 3: Stir in 3 cups marinara sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 5 minutes to blend flavors.
  4. Step 4: In a large mixing bowl, combine cooked penne, 2 cups shredded Italian beef, and the marinara sauce mixture. Toss gently to coat evenly.
  5. Step 5: Transfer half the pasta mixture to a greased 9x13 inch baking dish. Sprinkle with 1 cup shredded mozzarella cheese. Add the remaining pasta and top with the remaining 1 cup mozzarella and 1/2 cup grated Parmesan cheese.
  6. Step 6: Bake uncovered for 25 minutes until cheese is bubbly and golden. Let cool for 5 minutes before serving.

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