Penne with minced meat and cheese

There are days when I don't feel like complicating things too much in the kitchen, but I still want something hearty and flavorful. Pasta with ground meat and cheese is exactly the kind of quick meal I whip up when I want a warm dish without too much hassle. I've found myself improvising this dish when I didn't have time for something more elaborate, but I had ground meat, some cheese, and a pack of penne on hand. It doesn't require complicated ingredients and works well after a busy day.

Quick Info

Total time: about 60 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4-5
Difficulty: easy
Recipe type: quick lunch or dinner, suitable for busy days

Ingredients

300-400 g penne
4 tablespoons sour cream
100 g cottage cheese
200 g crumbled sheep cheese
700 g ground pork
1 small onion
4 cloves of garlic
250 ml tomato puree (or tomato paste with bell pepper)
1 bay leaf
salt, pepper to taste
thyme
fresh chopped basil
grated parmesan for topping
2 tablespoons olive oil
2 tablespoons water
butter for greasing the baking dish

Instructions

1. Boil the penne in salted water according to the package instructions. Drain well after cooking.
2. While the pasta is boiling, place it in a large bowl, then add the sour cream, cottage cheese, and crumbled cheese. Mix until the pasta is evenly coated with cheese and sour cream.
3. Finely chop the onion and garlic. Heat the olive oil in a large skillet, add the onion and garlic along with the two tablespoons of water. Sauté everything until the onion becomes translucent.
4. Add the ground meat to the onion. Stir regularly, breaking up larger pieces with a spoon, until the meat is no longer pink.
5. Pour the tomato puree over the meat, add the bay leaf, and sprinkle with thyme. Let everything simmer on low heat for 5-10 minutes, stirring occasionally. Finally, remove the bay leaf, add the chopped basil, and season with salt and pepper.
6. Grease a baking dish with butter. Layer the pasta, then a layer of meat with sauce. Continue with alternating layers, with the last layer being meat.
7. Grate parmesan on top to cover the final layer.
8. Bake in the oven at a moderate temperature (about 180°C) for 30 minutes, until a golden crust forms on top.
9. Serve the pasta hot, straight from the dish.

Why I make this recipe often

It's easy to make without needing many pots or prep time. It's hearty, filling, and I can use cheeses I already have in the fridge. It works well for family meals or as reheated lunch the next day. The ingredients are simple and I can find them anytime.

Tips and Variations

Tips
- Don't overcook the pasta at the beginning, as it will continue to cook in the oven and may become too soft.
- Mix the cheeses and sour cream well with the pasta; otherwise, they won't distribute evenly.

Substitutions
- Pork can be replaced with beef or chicken if you prefer lighter options.
- You can use any type of short pasta, not just penne.
- The crumbled sheep cheese can be replaced with a firmer feta cheese.

Variations
- If you want it spicier, add some chili pepper or chili flakes to the meat sauce.
- You can add some spinach or greens between the layers for more color.

Serving Ideas
- Serve with a simple tomato salad or pickles on the side.
- It also goes well with a little sour cream on top if you want something creamier.

Frequently Asked Questions

Can I make this recipe only on the stovetop, without the oven?
The pasta gets better with a crust in the oven, but you can skip the oven step if you're in a hurry – the layers won't bind the same way and the cheese won't brown as well.

What kind of crumbled cheese should I use?
Crumbled sheep cheese gives an intense and salty flavor. If you don't have it, use a matured feta cheese but adjust the salt at the end.

Can I freeze the leftovers?
I don't recommend freezing, as the pasta becomes soft and the texture won't be the same after thawing.

Is it okay to use chicken or turkey?
Yes, just make sure it's not too lean; otherwise, compensate with a little fat or a splash of oil when sautéing.

How long does it last in the fridge?
2-3 days, covered, in the fridge. Reheat in the microwave or oven.

Nutritional Values

Estimate for one serving out of 5 (with pork, cheese, and sour cream):
Calories: approximately 600-700 kcal
Protein: 32-35 g
Fat: 32-38 g
Carbohydrates: 44-48 g
The data depends heavily on the type of cheese and the fat content of the sour cream. The crumbled cheese and ground pork add fat, but they are also good sources of protein.

Storage and Reheating

It keeps well in the fridge, covered, for 2-3 days. It can be reheated in the microwave or oven, directly in the dish it was baked in. I don't recommend storing it in the freezer, as the texture of the pasta and cheese won't be the same after thawing. If you want to prepare it ahead of time, you can assemble everything and bake it on the day of serving.

We boil the pasta in salted water according to the instructions on the package, then drain the water and add sour cream, cottage cheese, and crumbled cheese. We mix well until the pasta is evenly coated with cheese. Separately, we finely chop the onion and garlic and sauté them in 2 tablespoons of olive oil and 2 tablespoons of water. Once they become translucent, we add the minced meat and stir until it changes color. We add the tomato paste, bay leaf, and thyme, and let it simmer for 5-10 minutes. Finally, we add the chopped basil and adjust the salt and pepper. In a heat-resistant dish greased with butter, we place a layer of pasta followed by a layer of meat. We continue until we exhaust the ingredients, the last layer being meat. We grate Parmesan cheese on top and bake in the oven at medium heat for about 30 minutes. We serve it hot.

 Ingredients: 300 - 400 g penne, 4 tablespoons sour cream, 100 g cottage cheese, 200 g crumbled sheep cheese, 700 g minced pork, 1 small onion, 4 cloves of garlic, 250 ml broth (I used tomato paste with peppers), 1 bay leaf, salt, pepper, thyme, basil, grated parmesan on top.

 Tags:  paste pasta with minced meat