By jusme on January 07, 2008
Photo by Annacia
Photo by Annacia
"This recipe is so yummy with A LOT of shredded cheese on top. I'm the "add a dash of this or that" kind of cook, so the measurements on the spices are VERY approximate. You can also add more or less mushrooms to your liking. This is my favorite dish at the moment to make and eat!"
Serving Size: 1 (177 g)
Servings Per Recipe: 6
"Thanks for posting jusme. This was very good. Good comfort food and you can't go wrong with baked penne. Added a bit more meat as that is a favorite in my house but otherwise made it exactly. TIP: Be careful to cover the dish with foil when cooking so that the cheese doesn't get hard or tough on top. Enjoy! ChefDLH"
"Easy, foolproof recipe. I've made it with many variations (precooked sausage instead of beef, adding some veggies, extra garlic, changing the seasoning proportion etc.), and it come out yummy each time."
"Scrumptious. I used veggie crumbles for the beef and just followed the recipe for a very tasty meal. Easier than pie too! :D. Made for PAC, spring 2011."
"DH LOVED this one! Thank you! :) I used whole wheat pasta, lean ground beef, and 1 1/2 cups of low fat mozzarella cheese. I left out the mushrooms but otherwise followed exactly! It's a keeper - thanks so much for sharing!"
"Great recipe! I doubled the ingredients and used hot turkey sausage instead of groud beef and mini farfalle instead of penne. I also added red pepper flakes for a bit of a kick. There was enough for leftovers. Yummy - Dale"
"A quick easy filling pasta meal.That can easily be switched up to suit individual tastes. My DD made this for a project with some help from Mama LOL We added about a half cup of red peppers. Made for My 3 chefs fall 2008 Thanks for posting"