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


  • 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


  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

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