Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 lb lean ground beef (90/10)
  • 1 yellow onion (diced)
  • 1 shallot (minced)
  • 3 cloves garlic (minced)
  • 7 cremini mushrooms (sliced)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 2 tsp kosher salt. (divided)
  • 1 cup grape tomatoes (halved)
  • 1/2 tsp ground black pepper
  • 3 cups tomato sauce
  • 1 box quinoa penne noodles
  • 8 oz mozzarella cheese (sliced or shredded)
  • parmesan cheese (optional for garnish, grated)

Instruction

  • Preheat oven to 400 degrees F.
  • Fill a deep stock pot halfway with water and heat over high heat. Add 1 tsp. kosher salt and the noodles once boiling.
  • When al dente (almost tender), about 8-10 minutes, drain and set aside.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the ground beef to the oil. Break into crumbles and brown well. Once well-browned, remove the meat from the skillet and set aside in a bowl, reserving the drippings in the pan.
  • Return heat to medium-high. Add onion and shallot and cook until onion begins to sweat.
  • Add garlic, mushrooms, and tomatoes, and cook until onion and mushrooms are tender.
  • Return the ground beef to the skillet and stir to combine. Add the seasonings (oregano, basil, thyme, salt, and pepper) and the tomato sauce and stir to combine. If too thick, add 1/4 cup water to loosen.
  • Once the mixture begins to simmer, add the drained noodles and mix well.
  • Pour the mixed meat sauce and noodles into a 9x16 casserole dish and cover with a thin layer of mozzarella cheese,
  • Place into the oven for 8-10 minutes, or until the cheese is melted and bubbling.