When I made this recipe, I wanted something like lasagna in a skillet.. but with penne pasta. Its an odd craving right?
Well, I sort of got my wish.
This dinner turned out to be something special in its own right and made me forget about skillet lasagna altogether.
I packed this one-pot skillet penne pasta with tons of flavor right from the beginning.
ONE WORD: Bacon.
There is nothing like kicking up your sofrito (which is the base of your sauce) with bacon. Move over pancetta, bacon is in the house!
One of the awesome things about this pasta dish is its versatility. You could add almost anything you have on hand and make a satisfying meal out of it. I had ground hamburger, bacon, and Portobello mushrooms… all of which needed to be used up.
I must say that I was under pressure when I was cooking this. Amber was getting ready to leave for work and Baby P. was very hungry. Here I was experimenting with a new recipe and everyone was depending on me for a delicious dinner. I wasn’t quite sure how it would turn out, but I’m sure glad it did.
It was gobbled down!
I hope you enjoy it as much as we did! Thanks for stopping by! 🙂
- 1 pound penne pasta
- 1 pound ground hamburger
- 2 strips bacon, cut into lardons
- 1 (28 ounce) can tomato sauce
- 1/2 cup water
- 1 celery stalk, diced
- 1 carrot, grated
- 1/2 red onion, diced
- 2 cloves garlic, diced
- 1/2 cup grated Parmesan cheese
- 1/2 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
- 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.
- 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.
- 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.
- 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.
- After the sauce has simmered for 30 minutes, add the penne pasta to the sauce. Stir in the mozzarella and Parmesan cheeses.
- Place 6 dollops of ricotta cheese on top of the pasta, cover and heat until cheese is warmed through.
- Add fresh parsley and basil. Serve immediately.