RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Billionaire's Decadent Penne Pasta

Unearthing the secret to a lavish and delectable pasta dish, this Billionaire's Decadent Penne Pasta recipe drapes penne in a lusciously creamy sauce along with a homemade marinara sauce mixed with ground beef. The aromatic herbs and cheeses soar the flavor to a whole new level. Gets ready in less t...
3
30 min
TOTAL TIME
893
CALORIES
$1.69
PER SERVING
Billionaire's Decadent Penne Pasta
Directions
PASTA
6 min
PREP TIME
24 min
COOK TIME
30 min
TOTAL TIME
1
Boil salted water in a large pot. Cook the penne according to package directions until al dente.
BEEF & MARINARA MIXTURE
2
Heat a medium skillet over medium heat. Add the ground beef and break it up, cooking until browned.
3
Remove the beef from the pan using a slotted spoon. Discard the excess fat.
4
In the same skillet, sauté the minced garlic and chopped onion until they are translucent.
5
Add the crushed tomatoes to the skillet, followed by the cooked ground beef. Allow the mixture to simmer on low heat.
CREAMY SAUCE
6
While the marinara is simmering, whisk together the cream cheese, ricotta cheese, sour cream, finely chopped basil and oregano, salt, and pepper. Mix until smooth and creamy.
MERGING
7
Once the pasta is cooked, drain it and return it to the pot.
8
Pour the creamy cheese mixture over the pasta and mix well.
9
Add the beef and marinara sauce to the pot and gently stir until all the pasta is coated.
10
Serve the pasta hot, garnished with extra fresh basil or grated cheese if desired.
Health Info
Macros
71g
CARBS
53g
FAT
37g
PROTEIN
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
How much water should I use to boil Penne pasta?
When should I add salt to the pasta water?
How do I prevent my Penne pasta from sticking together?
How can I tell if my pasta is properly cooked?
My sauce doesn’t stick to my pasta, what can I do to fix that?
Do I rinse my pasta after cooking?
Can I cook pasta directly in sauce?
Why is my homemade pasta sauce so thin?
Should I add oil to the pasta water?
What is the ideal ratio of sauce to pasta?