Deliciousness without delay: Cheese makes dinner simple

Summer’s winding down, so why does it feel like the schedule’s heating up? With back-to-school in sight and the leisurely summer evenings in the rearview mirror, dinner can seem daunting. When your calendar’s full, one-dish dinners — the kind that provide all the food groups and great flavor to boot — can be lifesavers. This hearty but simple casserole (we in the Midwest might refer to it as hotdish, but that’s splitting hairs) fits the bill. It packs a protein punch, thanks to ground meat and cheese, and it’s flexible, too. You can switch out the meat (we suggest ground turkey or bulk Italian sausage), trade in whatever pasta you prefer, and mix and match your cheeses according to what’s on hand. It also reheats beautifully — but if you’re facing down hearty appetites and are hoping for leftovers, we suggest doubling the recipe. You can also serve it with a mixed greens salad and a rustic loaf of bread to fill out the dinner table.

Savory Baked Penne with Cheese

Ingredients

8 oz penne or other pasta, cooked al dente

½ pound ground meat (beef, turkey, or Italian sausage)

2 cloves garlic, minced

Pinch red pepper flakes

1 teaspoon fresh rosemary, chopped, plus a sprig for topping

¼ tsp. black pepper

½ tsp. salt

1-½ cup Bolognese sauce

1 cup shredded cheese (Port-Salut, Muenster, or Havarti work, by themselves or in combination with other mild meltable cheeses)

1 Tablespoon olive oil

1 cup cherry tomatoes, halved

Directions

Preheat oven to 375° F. Prepare pasta according to package directions, using the lower end of the cooking time. Add the olive oil to a saute pan, set to medium heat and sweat the garlic until fragrant. Set aside. Cook the ground meat in the saute pan until browned, breaking it into small pieces. Stir in the garlic, salt, pepper, and rosemary. Cook for 1 minute until spices are incorporated. In a medium baking dish, combine the bolognese sauce, meat mixture, and ½ cup of the grated cheese. Halve cherry tomatoes and top the dish with them and the remaining cheese. Bake uncovered for 15 to 20 minutes, or until the cheese is melted and turning golden brown in spots. Garnish with rosemary sprigs.