Friday, September 28, 2007

Baked Penne




This is pretty much all we ate for dinner this week. I was so thankful we got it together and made this Monday night, because I've been sick and pretty much going to bed right after work all week. So at least Nate had some good dinner while he took care of me and played Halo3. This was inspired by the recipe for "Ziti on the Fly" that I saw over on Amber's Blog. I definitely want to try her recipe with the ricotta mixed it, that sounds fabulous!!
Here's what we made

Nate & Beth's Baked Penne

4 Cups (dry) Whole Wheat Penne Pasta cooked al dente
3 Cups home made pasta sauce or 1 jar pasta sauce from the store
4 meatballs chopped up
4 cooked sauasges chopped up
1 15oz can tomato sauce
Oregano,Basil, Salt & Chili Flakes
Shredded Ramano cheese
2 Cups shredded mozzerella (we use Precious, it taste AWESOME!)

Nate took the initiave to make his family amazing home made pasta sauce with meatballs and sausage on Sunday- so that is what I used for this recipe. Feel free to use your own pasta sauce recipe or just pick up a jar of your fave at the store and skip the meatballs to make this super-easy!

Boil the pasta about 7-9 minutes, pour the tomato sauce in the bottom of a 9x13 baking dish. Sprinkle with oregano, basil, a pinch of kosher salt & spread around to cover bottom of dish. In a large bowl toss the cooked, drained pasta, chopped up meat balls and sausage, about 1/4 cup of shredded ramano cheese and about 1/2 tsp chili flakes and 4 big spoonfulls of the pasta sauce and mix with a wooden spoon. Pour pasta & meat mix into the baking dish. Pour the pasta sauce all over the top of the pasta, cover with shredded mozerella cheese and bake about 20-30 minutes at 350 or until brown and bubbly!


2 comments:

MrsPresley said...

you didn't share the secret pasta sauce recipe with us :P

i love baked pasta and this one looks great!

Beth G. said...

I know...:(
I had to promise nate I wouldn't, it's his family recipe. Before we met MY secret pasta sauce recipe was 1 lb ground beef mixed with 2s big jars of Prego, 1/2 a chopped red onion & some basil, oregano and garlic salt. It was pretty good!