Penne Casserole

Last year, I met up with some friends at Eataly, Mario Batali’s fabulous market in New York.  We had a great time shopping and eating – and came upon several ingredients that we were, quite frankly, stumped about how to use.  One item we came across was a 10 inch long tubular pasta -  maccheroni. Apparently, it’s often stuffed, but I didn’t have the right equipment to stuff them, so I decided to make a casserole, which would be great with penne as well.  It’s basically a lasagna, just using different shaped pasta.  It uses almost a full recipe of my Spaghetti Sauce - which is a very hearty sauce with beef, pork and mushrooms.  This recipe makes a full 9×13 pan, so more than enough to feed the family (and a few friends).

 

 

 

 

 

 

 

 

 

 

 

Penne Casserole

Ingredients:

  • 1 lb penne, or other pasta shape (Use a pasta with ridges, to better hold the sauce)
  • 1 recipe of Spaghetti Sauce
  • 1-15 oz container ricotta cheese
  • 2 cups mozzarella cheese, halved
  • 1/4 cup parmesan cheese
  • 1 egg, well beaten

Instructions:

  1. Cook the pasta in lightly salted boiling water, until al dente.
  2. Preheat the  oven to 350 degrees F.
  3. Mix the ricotta, parmesan cheese, beaten egg and 1 cup of the mozzarella cheese. Set aside.
  4. In a greased 9×13 baking dish, layer half the pasta, sauce and cheese mixture. Repeat the layers and top with the remaining mozzarella cheese.
  5. Bake for  35-40 minutes, until hot and bubbling

© 2010-2014 a scrumptious life All Rights Reserved -- Copyright notice by Blog Copyright