Million Dollar Penne Pasta Bake Made Easy in Your Pressure Cooker
A rich and cheesy pasta bake made easy in your pressure cooker, combining provolone, mozzarella, Parmesan, and a hearty tomato meat sauce for the ultimate comfort food dinner.
Equipment
- 1 Mixing bowl Large for cheese mixture
Ingredients
Main ingredients
- 1 pound penne pasta uncooked
- 6-8 slices provolone cheese
- 1 ½ cups sour cream
- 3 cups shredded mozzarella cheese more or less to taste
- 1 cup freshly grated Parmesan cheese more or less to taste
- 1 pound lean ground beef
- 1 pound bulk Italian sausage
- 1 onion chopped
- 6-8 cloves garlic minced
- 1 28 oz. can crushed tomatoes in puree
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- ¼ cup water
- 2 tablespoons sugar
- 2 teaspoons beef bouillon
- various dried herbs basil, parsley, oregano, thyme
- to taste salt, pepper and red pepper flakes
Instructions
Instructions
- Preheat oven to 350°F and grease a baking dish.
- Cook penne pasta to al dente then drain and set aside.
- In a skillet, brown ground beef, Italian sausage, and onion. Drain grease.
- Add garlic and cook for 1-2 minutes until fragrant.
- Stir in crushed tomatoes, tomato sauce, tomato paste, water, sugar, beef bouillon, and herbs. Simmer for 10 minutes.
- In a bowl, mix sour cream with 1 cup mozzarella and ½ cup Parmesan cheese.
- Layer half pasta, provolone, sour cream mix, and half meat sauce in baking dish.
- Repeat with remaining pasta and sauce. Top with remaining mozzarella and Parmesan.
- Cover with foil and bake 20 minutes. Uncover and bake an additional 10 minutes.
- Let stand 10 minutes before serving.
Notes
Store leftovers in airtight containers. Reheat covered for best results. Freezes well for up to 3 months.