Million Dollar Baked Penne
This baked penne has classic spaghetti flavors but added richness with sour cream.
It took me an embarrassing amount of time to realize that the reason why these recipes are called “million dollar” or “millionaire” is because they are rich. This baked pasta has a layer of sour cream to add richness to the overall flavor. I particularly love sour cream in spaghetti sauce because it really does add a nice creamy, rich flavor to the sauce.
What You Need:
1 lb. penne pasta, uncooked
6 to 8 slices provolone cheese
1 1/2 cups sour cream
3 cups shredded mozzarella cheese, plus some
1 cup shredded Parmesan cheese, plus some
1 lb. ground beef
1 lb. ground Italian sausage
1 onion, diced
6 to 8 minced garlic cloves
1 can (28 oz) crushed tomatoes in puree
1 can (15 oz) tomato sauce
2 Tbsp. tomato paste
1/4 cup water
2 Tbsp. sugar
2 tsp. beef bouillon
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. ground pepper
1/4 tsp. red pepper flakes
Directions:
Cook pasta in boiling salted water until al dente, then strain and rinse with cold water to stop cooking.
In a large skillet over medium heat, brown ground beef and sausage with onion, crumbling the meat as you go.
Add garlic and cook for 30 more seconds.
Add crushed tomatoes, tomato sauce, tomato paste, water, sugar, beef bouillon, basil, parsley, salt, oregano, thyme, pepper, and red pepper flakes.
Bring to a simmer and simmer, uncovered, for 15 minutes. Stir occasionally.
Remove sauce from heat. Toss cooked pasta with sauce.
In a 9x13-inch pan, layer half the pasta, half the mozzarella, all of the provolone, all of the sour cream, final half of pasta, final half of mozzarella, and top with Parmesan.
Bake in a preheated 350 degree oven for 30 minutes or until cheese melts. Broil to turn cheese golden brown.
Serve topped with additional parsley, i f desired.
Recipe from Carlsbad Cravings