Cheesy Baked Penne with Ground Beef and Kale

If you love lasagna but don’t have time for all the layering, this baked penne casserole is your answer. We’ve taken all the classic flavors-rich tomato sauce, savory ground beef and gooey mozzarella-and combined them with tender penne pasta and nutritious kale. A crispy panko topping adds the perfect finishing crunch.

This dish comes together quickly on the stovetop, then bakes in the oven until bubbly and golden. It’s a hearty, satisfying meal that’s perfect for busy weeknights or casual family dinners. Serve it with a simple green salad and crusty bread for a complete feast.

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Ingredients

1 lb penne pastaView ingredient guideLike ingredientDislike ingredient

1 lb ground beefView ingredient guideLike ingredientDislike ingredient

2 cups tomato sauceView ingredient guideLike ingredientDislike ingredient

2 cups chopped kaleView ingredient guideLike ingredientDislike ingredient

2 cups shredded mozzarella cheeseView ingredient guideLike ingredientDislike ingredient

1/2 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
3. Add the chopped kale to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
4. Stir in the tomato sauce and cooked penne, mixing well to combine. Transfer the mixture to a 9×13-inch baking dish.
5. Sprinkle the shredded mozzarella evenly over the top, then scatter the panko breadcrumbs over the cheese.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly and the panko is golden brown. Let rest for 5 minutes before serving.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, ziti or fusilli works well in this recipe.

Can I make this ahead of time?

Absolutely! Assemble the casserole (without the panko topping) and refrigerate for up to 24 hours. When ready to bake, add the panko and bake as directed, adding 5-10 minutes to the baking time.

Can I substitute the kale?

Yes, spinach or Swiss chard are great alternatives. Add them in step 3 and cook until wilted.