Friday, November 21, 2008

Penne Pasta Bake

Don't ask me where this recipe originated, I don't know. I *think* it came from 123 Stitch. I've made it three times: once by the original recipe and then twice after I made a couple of changes. I hope you'll like it, too. It's a very hearty meal -- something nice on a cold night.


1 pound ground chuck, browned and drained
1 package Penne Pasta
1 package sliced Provolone Cheese
1 package sliced Mozzarella Cheese
1 package shredded Provolone / Mozzarella (for topping)
2 Jars of your favourite Spaghetti Sauce (or 32. oz of fresh, home-made sauce)
bread crumbs
1 teaspoon minced garlic
1/2 onion, peeled, diced


In a skillet, brown ground chuck and drain. To the skillet, then add onion, garlic, and your favourite seasonings to taste.
Add Spaghetti Sauce to skillet and cover. You want lots of sauce so the casserole doesn't become too dry!
Allow to simmer as you prepare the Penne pasta according to directions. Undercook the pasta slightly as it will finish up in the oven.

When the pasta is almost done, remove from heat and drain.

In a 9 X 13 casserole dish (glass preferably), spray or lightly coat with olive oil to prevent sticking. Spread some of the meat mixture in the bottom of the dish, add a layer of pasta, and place a layer of provolone and mozzarella slices.
Repeat until you have the meat mixture at the top of the dish.

Mix bread crumbs with the shredded provolone / mozzarella and sprinkle over the top .

Bake at 35o degrees for about 30 minutes. The topping should be nicely browned and bubbling. Serve with Garlic bread and French-style green beans.