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).
- 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
- Cook the pasta in lightly salted boiling water, until al dente.
- Preheat the oven to 350 degrees F.
- Mix the ricotta, parmesan cheese, beaten egg and 1 cup of the mozzarella cheese. Set aside.
- 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.
- Bake for 35-40 minutes, until hot and bubbling