One-pot skillet penne pasta
Cuisine: Italian
Serves: 4-6
  • 1 pound penne pasta
  • 1 pound ground hamburger
  • 2 strips bacon, cut into lardons
  • 1 (28 ounce) can tomato sauce
  • ½ cup water
  • 1 celery stalk, diced
  • 1 carrot, grated
  • ½ red onion, diced
  • 2 cloves garlic, diced
  • ½ cup grated Parmesan cheese
  • ½ cup grated mozzarella cheese
  • 6 dollops of ricotta cheese
  • 1 tablespoon dried oregano
  • 1 handful fresh parsley, chopped
  • 1 handful fresh basil, torn
  • 1 cup Portobello mushrooms, chopped
  • 2 tablespoons olive oil
  • Salt and Pepper to taste
  1. In a large skillet, heat olive oil and add the diced celery, onions, carrots, and bacon lardons. Salt and pepper to taste. Cook until the vegetables are tender and the bacon has rendered, about 7-10 minutes.
  2. Add the ground beef. Stir to combine as you brown the beef. Depending on how much fat you have in your pan you may want to drain some out. Be sure to keep some for flavor.
  3. Now stir in the tomato sauce, water, mushrooms, and oregano. Salt and pepper to taste. Bring to a boil then cover and simmer for 30 minutes. Stir once or twice.
  4. While the sauce is cooking, bring a large pot to a boil. Add penne pasta and cook to al dente according to package directions. Drain.
  5. After the sauce has simmered for 30 minutes, add the penne pasta to the sauce. Stir in the mozzarella and Parmesan cheeses.
  6. Place 6 dollops of ricotta cheese on top of the pasta, cover and heat until cheese is warmed through.
  7. Add fresh parsley and basil. Serve immediately.
  8. Enjoy!
Recipe by Marlows Kitchen at