Skip to content

Fabulous Baked Penne

May 14, 2010
tags:

I have been turned into fodder for a Nyquil commercial this week, so I’ve been living on plain white rice, boxed mac and cheese, and subpar canned chicken noodle soup.  :shudder:  Yeah, even when I’m sick and can’t hardly taste a thing, I’m still a food snob.  So last night, as I was feeling better, I decided I wanted to make something decadent and wonderful, so I adapted this recipe for decadent Italian baked ziti.  It’s not really fitting for a Thoughtless Thursday post, but it was fabulous, and hey, beggers can’t be choosers this week.  It’s loaded with cheese and sour cream, so not remotely friendly to the lactose intolerant.  It does, however, fit the bill for being high in calcium, which works as we’re trying to beef up the calcium in Gimpy’s (aka my hubby who broke his leg) diet.  Since I’m sick I didn’t bother calculating the nutrition info.  I didn’t REALLY want to know.  But it was truly amazing and well worth passing on to Presto Pasta Nights, hosted this week by The Well Seasoned Cook . Look at all that cheesy goodness.  Serves 6 and is sure to satisfy even the biggest of meat lovers.

Ingredients:

  • 1 box whole grain penne (if you can find ziti, great; I couldn’t)
  • 1 jar of your favorite marinara (I used Ragu Light Tomato and Basil)
  • 2 8 oz. balls fresh mozzarella, sliced
  • 1 package sliced provolone cheese
  • 1 1/2 cups light sour cream

Directions:

  1. Cook the pasta according to package directions, less a minute or two (so it’s still kinda chewy)
  2. Drain well.
  3. Mix with the marinara sauce.
  4. Spray a 9×13 casserole dish with cooking spray.
  5. Layer half the pasta and sauce over the bottom.
  6. Spread half the sour cream over the top.
  7. Layer half the provolone slices over that.
  8. Layer half the mozzarella slices over that.
  9. Repeat with remaining ingredients.
  10. Bake covered at 350 degrees for 35 minutes.
  11. Remove the foil and bake for an additional ten minutes until cheese is bubbly.

Printable version.

10 Comments leave one →
  1. May 14, 2010 2:25 pm

    I’m glad you liked it. I always use a little more than 1 jar of sauce, maybe an extra 3/4 c from a second, but I like things saucy. And you can easily mix cooked ground meat in with the pasta and sauce if you’re inclined.

  2. May 14, 2010 7:46 pm

    Well I do hope both of you are feeling better. The dish sounds awesome and certainly what the doctor ordered…okay, maybe just the emotional part of healing. Thanks for sharing with Presto Pasta Nights.

  3. May 15, 2010 7:34 am

    This does look incredibly satisfying! I hope you feel better soon!

  4. May 18, 2010 5:59 am

    Looks incredibly rich, gooey, and comforting. Hope you are feeling better now.

    Thanks for sharing your recipe for PPN, Kait!

  5. May 22, 2010 6:24 pm

    It’s hard to cook or even eat when you feel like crawling into a hole. Glad you’re a bit better. Your baked cheesy pasta would make me feel better for sure.

  6. May 23, 2010 9:59 am

    Ah, the perfect thing to have to make you feel completely better.

    Nutrition schmutrition! Who cares when the dish is so comforting?

Trackbacks

  1. Sargento Cheese Tasting « Pots and Plots
  2. Caprese Mac and Cheese « Pots and Plots
  3. Extra Meaty Baked Ziti « Pots and Plots
  4. Creamy, Meaty Baked Ziti « Pots and Plots

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s