Friday, July 25, 2014

Recipe Rave Review: Spicy Baked Penne



As my due date quickly approaches, I am always trying to find quick, easy, TH approved recipes to make and freeze before the big day.  When I happened upon this cutie from a random Family Circle magazine I was reading in the nail salon, I snapped a picture and decided to give it a try.  Since I am a complex carb loading machine these days trying to get enough energy to grow two babies and walk down the hall without dying, it seemed perfect. 

 
While I made some of my own adjustments to meet my dietary preferences, the recipe itself called for:
  • 3 tablespoons breadcrumbs
  • 6 cups cooked whole wheat penne
  • 3 1/2 cups marinara sauce (I went with my favorite spicy SOYsauge sauce for a kick)
  • 2 cups shredded mozzarella
  • 1/2 cup diced ham (I didn't use this obvi, no meat for me)
  • 6 eggs, lightly beaten
  • 3 tablespoons grated Parmesan
I quickly whipped up some sauce in the morning and let it simmer for a few hours, then sit to let all the flavors blend together.

 

When it was time to get cooking I first heated the oven to 350 degrees as I whipped through the next steps.


I grabbed a 3 qt CorningWare casserole dish and sprayed that guy with a nonstick cooking spray.  Then, I sprinkled  the breadcrumbs along the bottom and sides of dish.


Next up, in a large bowl, I combined my whole wheat penne, 3 cups of my spicy sauce and the lightly beaten eggs.  If you are going the carnivorous route, now is the time to add that ham.


Once it was all mixed, I spooned my mixture into my casserole dish.


I then sprinkled the remaining 1/2 cup of mozzarella cheese over the top of that spicy, nood-ley mixture.  When that was done, it was time to throw it in the oven to bake (at 350) for 30 minutes.


With the first layer of cheese baked on, next came a sprinkled a layer of Parmesan.  Back in the oven it went for an additional 15 minutes...I was loving this cheese on cheese topping!


A mere 15 minutes later, it was time to take it out of the oven. 



I let it cool for about 5-10 minutes, then heated up the 1/2 cup of leftover sauce.  I added a little dollop to the bottom of each plate, then cut a portion for my TH and myself.  As the cheese gushed from all over I knew this would be a good one to keep on hand.  We had lots left over not only for his lunch the next day but for the freezer as well which will be needed for those tired baby filled days ahead!

Are you a pasta lover? What are some easy, freezable dishes you enjoy?

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