1 cup cooked ground beef, sausage, or shredded chicken
½ cup cooked mushrooms, spinach, or zucchini
Instructions:
Cook the Pasta:
Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until it is al dente. Drain and set aside.
Prepare the Cheese Sauce:
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 1-2 minutes until it turns a light golden color.
Gradually add the heavy cream (or milk) while whisking to avoid lumps. Continue to cook and stir until the sauce thickens.
Add the garlic powder, onion powder, and Italian herbs, then season with salt and pepper to taste.
Stir in half of the mozzarella, cheddar, and Parmesan cheeses, letting them melt into the sauce.
Combine Pasta and Sauce:
In a large mixing bowl, combine the cooked pasta, cheese sauce, and any additional ingredients you wish to add (e.g., vegetables, meat).
Gently mix everything until the pasta is evenly coated with the cheese sauce.
Assemble the Casserole:
Transfer the pasta mixture to a baking dish.
Sprinkle the remaining shredded cheeses on top for a golden, cheesy crust.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the cheese on top is bubbly and golden brown.
Serve:
Remove from the oven and let the casserole sit for a few minutes. Garnish with freshly chopped parsley, if desired, and serve hot.
