The plan was to make lasagna roll ups but when I checked the pantry, there were no lasagna noodles, so instead I made baked penne.
- Cook penne to box instructions (8-9 minutes), drain and return to pot
- Saute ground beef, drain any extra fat then add to sauce (jar sauce with added mushrooms, garlic and fresh parsley)
- Instead of adding spoonfuls of ricotta to the penne, I added it to the sauce to make it creamy
- Combine the sauce with penne, place in sprayed pan, sprinkle with parm cheese and bake for 30 minutes