Hamburger Penne Casserole
1 to 1 and 1/2 pounds lean ground chuck or better beef or turkey
1 pound penne rigati or elbow macaroni
1 large - 29 oz can crushed or diced tomatoes with liquid
1 8 oz can tomato sauce
1 large chopped onion
4 cloves garlic
one teaspoon dried oregano or one tablespoon fresh oregano
one teaspoon dried basil or one tablespoon fresh basil
salt and pepper to taste
8 ounces sharp cheddar cheese
1/2 cup parmesan cheese
1 cup thawed frozen peas
Crumble and brown the meat in the olive oil. Add the onion, garlic, oregano, basil and salt and pepper. Cook until the onion is soft. Do not allow garlic or herbs to get brown.
Add the tomatoes and tomato sauce. Allow to simmer.
Cook the pasta. Drain and add to the sauce. Add the thawed peas and stir in one half of the cheeses.
Top with the remaining cheese and bake at 350 degrees until bubbly and top is melted and a bit crispy. This is usually done in a half hour. It is great reheated too!
You may put sauteed green pepper and/or mushrooms in this. Some people use corn instead of peas. Some people use egg noodles and then it is called Johnny Marzetti, named after a restaurant. Some put in white cannelini or red kidney beans. Some toss in green chile! You can also put in some tomato juice or tomato paste. Enjoy.
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