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Baked Penne with Meat Sauce

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Servings: 12
  • Course: Main Dish
A classic Italian meal, baked penne is a versatile dish great for entertaining and potlucks, and is easy to make ahead and freeze for a busier night.

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  • 1 pound dried penne pasta
  • 2 14.5-ounce cans diced tomatoes, undrained
  • 1 6-ounce can Italian-style tomato paste
  • 2/3 cup water
  • 2/3 cup tomato juice
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds lean ground beef
  • 1 cup chopped onion (1 large)
  • 1/2 cup sliced pitted ripe olives
  • 2 cups shredded reduced-fat mozzarella cheese
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat oven to 350°F.

Step 2

Cook pasta according to package directions; drain well. Set aside.

Step 3

Meanwhile, in a medium bowl, stir together undrained tomatoes, tomato paste, water, tomato juice, sugar, oregano, salt and pepper. Set aside.

Step 4

Cook ground beef and onion in a large skillet over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives.

Step 5

Divide the pasta mixture among two 3-quart rectangular baking dishes. Cover with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 6

Bake about 55 minutes or until heated through, carefully stirring once. Remove foil. Sprinkle each casserole with 1 cup mozzarella and bake about 5 minutes more or until cheese melts.

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