When I am working, I literally am so busy that I don't have any time to eat. Most days I have a Venti Americano and if I can steal a few minutes, a Larabar. (You have to try these if you haven't already!!) So, I spend a large part of my work day thinking about all the fun things I can make for dinner. Today, was no different. I thought about Baked Penne all day long!! This is not a healthy meal, but it is an easy dish that the whole fam damily can enjoy. A heaping spoonful really does it justice... everything in moderation!
This recipe will serve 5-6 LARGE servings. I baked 1/3 of it and froze the remainder for later.
Ingredients:
1/3 container Hot Italian Sausage
1 shallot, chopped
Olive Oil
2 garlic cloves, chopped
Drizzle of dry white wine
16 oz Penne Rigate
1 egg yolk
1 c Ricottta
3/4 c Romano cheese
Dash of Nutmeg
Handful flat leaf parsley, chopped
1/3 log Fresh Mozzarella, cubed
1.5 c fresh tomato sauce, or homemade marinara
Fresh Oregano for garnish
Preheat over to 425.
Start by cooking ground sausage in skillet, break the meat up in chunks with a spoon. Add chopped shallots and garlic to pan. Season with salt and pepper. Meanwhile, start boiling water for penne. Once sausage has change color slightly, pour wine over meat. Let the meat cook thru, stirring occasionally.
Add penne to water once boiling. Cook for 13 minutes or just to al dente. While pasta and sausage are cooking, combine ricotta, egg yolk, romano, salt, pepper, nutmeg and parsley in a large mixing bowl. Cube Mozzarella.
Empty sausage into bowl. Reserve for Later. Drain pasta well. Add pasta to mixing bowl. Mix well. Add marinara and stir. Pour into shallow baking dish (buttered) or saute pan. Crumble sausage on top of penne. Sprinkle grated mozzarella on top. Bake 10-15 minutes. Garnish with fresh oregano.
No comments:
Post a Comment