Penne Arrabiata is a fiery Italian recipe that combines tomatoes with chili flakes for just the right amount of heat! This is my Sheet Pan Crunchy Penne Arrabiata with Meat Sauce - a fun twist on the classic Italian recipe. It combines the arrabiata sauce with ground beef and a crunchy breadcrumb topping for a rich and hearty dish that is the perfect weeknight dinner, made in under 30 minutes!
Ingredients
- 16 Ounces Penne Pasta
- ¼ Cup Olive Oil divided
- 1 Small Yellow Onion finely diced
- 1 Pound Lean Ground Beef I recommend using 90/10 ground beef
- 3 Cloves Garlic mashed
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Ground Black Pepper
- 1 32 Ounce Jar Rao's Arrabiata Sauce
- 1 Cup Panko Breadcrumbs
- 1 Cup Parmigiano Reggiano finely grated
- Chopped Basil for garnishing
Instructions
- To make this dish, start by preparing the pasta. Heat a large pot, full of water, on the stove, and cook the pasta according to the package instructions, until it is just slightly less than al dente. The pasta should still have bite to it!
- Next, heat a large skillet, on the stove, over medium heat, and add in the olive oil.
- Dice the onion, mash the garlic, and once the oil is hot, add them to the pan alongside the garlic powder, italian seasoning, and ground black pepper. Cook for 3-4 minutes, until the onions begin to soften.
- Then, add in the ground beef and use your cooking utensil to break the meat into small pieces.
- Cook until the meat is browned and cooked through.
- Once the pasta is done, drain it well and reserve about 1/2 cup of the pasta water. Set the pasta aside.
- Next, pour the arrabiata sauce and reserved pasta water into the meat mixture and stir to mix them well.
- Add the cooked pasta to the pot with the sauce and toss to coat well.
- Next, grab a large baking sheet and spray it well with oil.
- Add the pasta to the sheet pan, spreading it out into an even layer.
- Set the tray aside while you prepare the topping. Add the panko breadcrumbs and grated parmigiano reggiano to a bowl and mix them to combine.
- Then, sprinkle the cheese and breadcrumb mixture over the top of the pasta.
- Transfer the tray to the oven and broil the pasta for 5-7 minutes, or until the top gets crispy and evenly browned. Be sure to watch the pasta carefully, so that it doesn't burn!
- Once it's done, remove it from the oven and allow it to cool slightly. Top with chopped basil and more parmigiano reggiano, if desired, then serve and enjoy!
Calories: 868kcal | Carbohydrates: 100g | Protein: 51g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 594mg | Potassium: 754mg | Fiber: 5g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 376mg | Iron: 6mg
Did you make this recipe?
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in your posts and I’ll re-share!
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