Ingredients
Scale
For the pasta:
- 1 pound penne pasta
- Salt for pasta water
For the meat sauce:
- 1 pound ground beef (80/20 works great)
- 2 tablespoons chorizo seasoning
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 chipotle peppers in adobo, minced (plus 1 tablespoon adobo sauce)
- 1½ cups heavy cream
- 1 cup beef broth
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
For the topping:
- 2 cups shredded mozzarella cheese
- ¼ cup fresh cilantro, chopped (optional)
- Sliced jalapeños for serving (optional)
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until just al dente (about 1-2 minutes less than the package suggests since it’ll cook more in the oven). Drain and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon as it browns.
- Once the beef is mostly cooked through, add the chorizo seasoning and stir to coat everything. This is where the magic starts happening.
- Add the diced onion to the skillet and cook for about 5 minutes until it softens. Then add the garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, minced chipotle peppers, adobo sauce, smoked paprika, and cumin. Let this cook for 2-3 minutes to let the flavors come together.
- Pour in the heavy cream and beef broth. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens slightly. Taste and season with salt and pepper.
- Add the cooked penne to the skillet and toss everything together until the pasta is well coated with the sauce. If your skillet isn’t big enough, do this in the baking dish instead.
- Transfer the pasta mixture to your prepared baking dish if you haven’t already. Spread it out evenly, then top with the shredded mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted and starting to brown in spots.
- Let it rest for about 5 minutes before serving. This helps it set up a bit and makes it easier to serve. Top with fresh cilantro and jalapeños if you’re using them.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
