Lindsey’s Penne Lasagna

28 Jan

Penne Lasagna

1/2 lb penne pasta
1  lb lean ground beef
2  15oz cans tomato sauce
2 packets spaghetti seasoning (I used McCormick ‘intense flavor’)
1 15oz container ricotta cheese
16 ounces shredded mozzarella cheese, divided in half
1/2 cup grated parmesan cheese
1 egg beaten
1. Preheat oven to 350 degrees. Grease a 2 1/2 quart baking dish
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente, drain.
3. In a bowl combine spaghetti sauce and seasoning and mix well.
4. In a large skillet over medium heat cook beef until brown, drain. Stir in pasta sauce, remove from heat.
5. In a bowl combine ricotta, 1 cup mozzarella, parmesan, and beaten egg. Stir until well combined.
6. In the prepared dish layer half the pasta, half the sauce, and half the cheese mixture. Repeat. Top with remaining mozzarella.
7. Bake covered in preheated oven 35 minutes. Remove cover and bake additional 35 minutes or until cheese is bubbly.

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