Pasta is one of those beloved ingredients found in most households. It’s affordable, delicious, and incredibly versatile. I couldn’t even tell you exactly how many pasta recipes I’ve shared on my blog—there are a lot, that much I know!

While I don’t eat pasta as often, I make it at least twice a week for my boys. It’s my go-to for a quick meal or simply because they’re craving it. It’s also a great option if you have unexpected guests knocking on your door.

What I love most about this one is its endless possibilities. Whether you prefer it vegetarian, with beef or chicken, paired with tomato sauce, or smothered in Alfredo, there’s always a way to make it your own. Even something as simple as olive oil pasta, one of my personal favorites, can be incredibly satisfying.

Tube-Shaped to try:

If you’re looking to swap out penne for something different, here are some other great tube-shaped options:

Rigatoni: Larger tubes with ridges, perfect for holding thicker sauces.

Ziti: Smooth, smaller tubes often used in baked dishes like ziti al forno.

Tortiglioni: Similar to rigatoni but with deeper, more pronounced grooves.

Each type has its own unique texture and charm, so don’t be afraid to experiment with different shapes to elevate your dishes.

Tips for Plant-Based:

If beef isn’t your thing, there are so many amazing vegetables you can use to create a delicious, plant-based pasta. Mushrooms, spinach, peas, and broccoli are some of my favorites for adding flavor, texture, and nutrients to your dish.

Any kind of noodle form is truly a blank canvas, ready for you to get creative. Let me know if you’d like specific tips for pairing sauces or ingredients with your pasta of choice—I’d love to help inspire your next meal

RECIPES YOU MIGHT LIKE:

Bruschetta Pasta Salad

Tomato Pesto Pasta with Shrimp

Quick and Easy Pasta with Beef Sauce

Do let me know when you make this yummy meal. Please, tag me on social media so I can see your creation.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Yield: Serves 4

Penne Pasta with Ground Beef

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Penne Pasta with Ground Beef is an easy and tasty recipe for the whole family to enjoy!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 12 oz (350g) penne pasta
• 1 lb (450g) ground beef
• 2 tbsp olive oil
• 1 medium onion, diced or chopped
• 3 garlic cloves, minced
• 1 celery rib, diced
• 1 cup carrots, diced (you can use frozen)
• 1 can (14 oz) diced tomatoes
• 1/2 cup tomato sauce
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp. crushed chili flakes
• 1/2 cup beef broth
• Salt and pepper to taste
• Grated Parmesan cheese and fresh parsley for garnish, optional

Instructions

1. Cook the pasta: Boil penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
2. Cook the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Season with salt and pepper, then remove it from the skillet and set aside.
3. Sauté vegetables: In the same skillet, add a bit more olive oil if needed. Sauté diced onion, celery, and minced garlic until fragrant. Add small diced carrots, cooking until it starts to soften, about 5–7 minutes. If you're using frozen or canned time will be drastically changed.
4. Build the sauce: Stir in the diced tomatoes, tomato sauce, beef broth, basil, oregano, and crushed chili flakes. Simmer for 10 minutes to let the flavors meld.
5. Combine: Return the cooked ground beef to the skillet and mix well. Add the drained pasta and toss to coat. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
6. Serve: Top with grated Parmesan cheese and fresh parsley, if desired. Serve warm and enjoy!
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 753Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 20mgSodium: 402mgCarbohydrates: 125gFiber: 9gSugar: 7gProtein: 29g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The Comfort of Easy Baked Beef Pasta: A Family Favorite in Under 30 Minutes

Let me ask you, is there anything more comforting than a warm serving of a simple and easy-baked beef pasta? This dish is not just a meal; it’s a hug on a plate, perfect for bringing families together around the dinner table.

In our fast-paced lives, where everyone seems to be racing against the clock, finding a delicious and satisfying meal that can be prepared in under 30 minutes is a true blessing.

Baked Beef Pasta Casserole embodies the essence of home-cooked comfort food. The combination of tender pasta, savory beef, and gooey cheese creates a symphony of flavors that delights the palate.

It’s a dish that evokes memories of family gatherings, cozy nights, and the simple joy of sharing a meal with loved ones.

Click Here for more Pasta Recipes

One of the most appealing aspects of this casserole is its simplicity. With just a few ingredients—pasta, ground beef, homemade Alfredo Sauce and marinara sauce, and, of course, plenty of cheese—you can create a hearty meal that satisfies even the pickiest eaters.

Because of its simplicity, this dish is an ideal choice for busy weeknights or unexpected guests.

After all, who doesn’t love a meal that’s quick, hearty, and satisfying? Just imagine coming home after a long day, tired, hungry, and not in the mood to cook.

Fortunately, with this Easy Baked Beef Pasta, dinner is almost effortless. As soon as it starts simmering in the oven, the comforting aroma fills your kitchen.

Before you know it, your mood lifts and the day’s stress begins to melt away.

RECIPES YOU MIGHT LIKE:

Bruschetta Pasta Salad

Tomato Pesto Pasta with Shrimp

Quick and Easy Pasta with Beef Sauce

Do let me know when you make this yummy Easy Baked Beef Pasta. Please, tag me on social media so I can see your creation.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Yield: 6 SERVINGS

Easy Baked Beef Pasta

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Tasty recipe for easy Baked Beef Pasta Casserole

Prep Time 5 minutes

Bake Time 18 minutes

Additional Time 15 minutes

Total Time 38 minutes

Ingredients

• 1 box pasta (+ salt for seasoning water)
• 2 cups shredded cheese, mozzarella (or Italian blend)

SAUCE:

• 1 tsp. olive oil
• 1 lb. ground beef
• 8oz to 10 oz Italian sausage (3 sausages, approx.)
• 1 jar (24 oz) marinara sauce

Alfredo Sauce:

• 1/2 cup unsalted butter
• 1 cups Heavy Whipping Cream
• 2 garlic cloves, crushed and minced
• 1/4 tsp. Salt
• 1/4 tsp. Pepper
• 1 cup freshly grated parmesan cheese
• 1/2 tsp. dried parsley

Instructions

Pasta:

1. Cook pasta according to the box.

Beef Sauce:

1. Heat a pan on medium-high heat, with a good drizzle of olive oil, then add ground beef and Italian sausages. If your sausage is in casting, just remove it from the casting,
2. Cook for 5 to 7 minutes until it is no longer pink, constantly breaking meat into smaller pieces. Add a good pinch of salt and black pepper, garlic powder without salt, and mix to combine.
3. Pour your homemade marinara sauce or save time and use store-bought. You can also use any pasta sauce you have or like.
4. Allow sauce to boil, turn off the heat, and set aside.

Alfredo Sauce:

1. Pour the cream and butter into a big skillet.
2. Simmer for two minutes on low heat.
3. For a minute, whisk in the garlic, salt, pepper, and dried parsley.
4. Add the parmesan cheese and let it melt. Make sure to whisk it so you don't end up with clumps.

ASSEMBLY:

1. Preheat oven to 375 degrees Fahrenheit. Add a drizzle of olive oil to the bottom of the baking dish, then add about a ladle of meat and sauce.
2. Add cooked pasta then over alfredo sauce, a bit of sprinkle of shredded cheese, and mix to coat well.
3. Then add meat sauce and stir in a bit, but not too much just so it can be lightly coated all over.
4. Add a good amount of cheese on the top and bake.
5. Bake in PREHEATED OVEN for 15 to 18 minutes. As soon as the cheese is melted and you see a bit of bubbles on the edges it is done. If you have a few brown spots of the cheese leave it for an additional few minutes.

Serve with salad and most definitely garlic bread.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 873Total Fat: 70gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 224mgSodium: 1161mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 45g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

In my humble home, there’s a dish that has become a family favorite, one that I affectionately call “Lasagna.”

However, despite its name, this delightful creation is not your typical lasagna. Instead, it is a mouthwatering Chicken and Zucchini Tortilla Casserole that has won over the hearts and taste buds of everyone in my house.

I share the secret behind this delectable dish and why it has become a firm favorite on our dining table. The key to this scrumptious casserole lies in the careful selection of ingredients.

CHECK MY SIMPLE LASAGNA RECIPES

First and foremost, I prioritize using good quality, low-carb tortillas or wraps as the foundation of the dish. These tortillas not only provide a sturdy base but also ensure a guilt-free indulgence.

Layered between the tortillas are tender chicken pieces, thin zucchini slices, a generous amount of delicious marinara sauce, and a sprinkling of shredded cheese to create a harmonious blend of flavors.

Anyway, you can make this with ground beef. However, since we are not consuming red meat as before in my household I had to come up with recipes that would be lighter using chicken, turkey, or fish, but still filling and delicious.

I start by seasoning the chicken, which is then ready. I use a mixture of flavorful herbs and spices. The chicken has been cut into flavorful morsels after being cooked to perfection and is then prepared to be piled into the casserole.

To ensure equitable distribution throughout the dish, the zucchini is sliced into thin rounds or lengthwise then cut into smaller pieces, and combined with the chicken.

After slicing the zucchini thinly on a mandolin, I salt it generously. I squeeze out the excess zucchini juice after 15 or 20 minutes and pat tried with either paper towel or kitchen cotton towel. Zucchini can of course cook in advance, but it is not necessary.

Even while I enjoyed cooking zucchini rounds in my air-fryer to the crispy perfection, you are not required to for this casserole.

TAP HERE FOR MORE CASSEROLE RECIPES

Next comes the fun part – the layering process. I start by placing a tortilla at the bottom of the casserole dish, followed by a layer of zucchini slices.

On top of the zucchini, I generously spread a layer of the marinara sauce, chicken and cheese allowing the flavors to infuse with the other ingredients.

This layering process is repeated until the casserole dish is filled to the brim, ensuring each bite is a delightful medley of flavors.

If you decide to make this tasty Chicken and Zucchini Tortilla Casserole, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Happy Cooking!!!

Yield: 8 SERVINGS

Chicken and Zucchini Tortilla Casserole

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Super tasty and easy recipe for Chicken and Zucchini Tortilla Casserole

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 50 minutes

Ingredients

• 8 to 9 medium tortillas, I used low carb
• 1 jar of pasta sauce, any brand of your choice
• 1 pound of shredded cheese; pizza blend or mozzarella
• 2 tablespoon olive oil

Zucchini:

• 2 smaller zucchinis (or 1 larger), sliced thinly
• 1 teaspoon salt

Chicken:

• 1 chicken breast, almost minced
• 1 teaspoon olive oil
• 1 teaspoon fried parlsy
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Slice zucchini lengthwise then cut into smaller pieces or simply into rounds. Place into the large bowl then sprinkle with salt and mix to coat. Then allow it to sit for about 15 to 20 minutes. The salt will draw the moisture out. You can use the paper towel to absorb the excess moisture. Rinse with cold water, then pat dry again.
2. Slice chicken into small pieces, almost minced, then cook in the skillet on the medium high heat with seasonings and herbs listed in ingredient list. Cook until cooked through and there is no more pink visible.
3. Preheat oven to 400 degrees Fahrenheit.
4. Oil baking dish well, then place tortillas at the bottom. My baking dish was large and I used 3 tortillas on the bottom; two tortillas side by side, and the third one I cut in half to fill the gap on the other side. *SEE the PIC.
5. On top of the tortillas add cooked chicken and zucchini,, cheese and sauce. Do not over power it with the sauce so add generous amount. Then play another layer or tortillas, and do the same proceeds again.
6. Place the last layer or tortillas, then spread a bit of sauce again and cheese, as much as you wish.
7. Bake for 20 to 25 minutes or until the cheese is completely melted and bubbly.
8. Let it cool down for about 10 minutes before cutting into the casserole.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 470Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 74mgSodium: 1060mgCarbohydrates: 29gNet Carbohydrates: 27gFiber: 2gSugar: 2gProtein: 24g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest