Baked Cheesy Penne Pasta

For one of our recent holiday gatherings, I wanted to fix something that was hearty and showed off some of my cooking chops. I didn't want to spend hours on it though, and, since we'd have several four and five year old's joining us, it needed to be kid-friendly. My spaghetti sauce is simple, but always a hit, so I figured out a way to "dress it up" and make it suitable for a dinner party. We ended up with the flavors and complexity of lasagna without all the work. With a nice tossed salad and some garlic bread, it was popular with all comers.

Note: This is not a "scientific" recipe and can certainly be tampered with to suit your tastes. More or less cheese. Your own favorite red sauce. You know the drill.

Baked Cheesy Penne Pasta
Serves 8-10.

For the sauce:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 pound ground meat (one or more of the following: ground beef, ground turkey, ground veal, Italian sausage (casings removed))
1 jar pasta sauce
Italian herb seasoning

In a saute pan, heat olive oil over medium-high heat. Add onion and cook until translucent, stirring occasionally. Add garlic and saute for two more minutes. Add red pepper and cook for 3-4 minutes. Add ground meat and cook until browned.

Pour in jar of pasta sauce and Italian herb seasoning to taste. (I've used as much as 3/4 of a bottle.) Reduce heat and simmer to allow flavors to meld. (The sauce is especially good if refrigerated overnight and then reheated before use.)

To prepare penne:
Cook 2 pounds penne pasta in salted boiling water until not quite al dente. (It will cook further while baking.) Drain and set aside.

For cheese filling:
Mix together 2 cups ricotta cheese, 1 cup grated Mozzarella cheese, and 1/2 cup grated Parmesan cheese. Add 3/4 cup chopped fresh parsley and a grating of fresh nutmeg. Set aside.

To assemble:
Stir cheese filling into cooked pasta. Pour into greased 11 by 13 baking dish and top with meat sauce. Sprinkle an additional 1 cup grated Mozzarella cheese over casserole.

Cover with foil and bake in a 350 degree oven for 25 minutes. Remove foil and bake for another 15-20 minutes until center is hot and cheese is slightly browned.

Food/Wine Pairing:
I went to a great Italian wine you can always trust for this one. Of course Chianti is perfect for most pasta dishes with red sauce, and the Castiglioni Chianti was perfect. Nicely fruity with the slightly dirty leathery taste I love in "Old World" wines. It's a bargain too at 12 bucks a bottle.