This classic baked pasta combines tender sourdough penne with a silky béchamel and a light tomato meat sauce, then finishes in the oven until bubbling and golden. Rich but balanced, it’s the kind of dish meant to be brought to the table and eaten slowly. You can also substitute any Bionaturae Penne variety of your choice—just be sure to use gluten free flour if making with our Gluten Free Penne. Leftovers are good for 3-4 days covered in the refrigerator. 

Serves: 8
Prep Time: 30 minutes 
Bake Time: 30 minutes
Total Time: 60 minutes 

Instructions

1. Make the meat sauce: Heat the olive oil in a wide skillet over medium heat. Add the onion and carrot and cook, stirring often, until softened and fragrant, about 7-9 minutes. Add the garlic and cook for an additional 30 seconds.
2. Add the ground meat, season with the salt and pepper, and cook until just browned all the way through, breaking it up with a spoon as you go.
3. Pour in the white wine and let it simmer until it’s mostly reduced, about 5-8 minutes. Stir in the crushed tomatoes and simmer gently for 8-10 minutes, just until the sauce is thickened and no longer soupy in texture. Taste and season with additional salt and pepper, as desired. Remove from heat and set aside.
4. Make the béchamel: In a separate medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 1–2 minutes, whisking continuously, until pale and smooth.
5. Gradually whisk in the warm milk. Cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 6–9 minutes.
6. Season with a generous pinch of salt. Remove from the heat and set aside.
7. Assemble and bake: Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
8. Slice mozzarella and lay in a single layer in a colander or on paper towels to dry out. Use a paper towel to absorb excess moisture.
9. Bring a large pot of well-salted water to a boil. Cook the penne until just before al dente, 1 minute less than as indicated in packaging instructions. Drain well.
10. In a large bowl, combine the hot pasta with the meat sauce, béchamel, half of the Parmigiano, and half of the diced mozzarella. Toss gently to coat.
11. Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmigiano and mozzarella evenly over the top.
12. Bake uncovered until bubbling and deeply golden on top, 25–30 minutes. Let rest for 10 minutes before serving.