Penne Pasta Bake is not only great on a weeknight, but also for any occasion you would like to have something assembled before hand. Then all you have to do is bake it. It’s easier than lasagna but just as tasty, and this casserole can be assembled with many pantry staples.
Penne Pasta Bake
1 1lb box of penne pasta (I have used whole wheat, fiber enriched, and brown rice pasta)
1 jar of your favorite pasta sauce or homemade sauce
12 oz of mozzarella
15 – 16 oz of ricotta whip (recipe below)
For the Ricotta Whip
1 (15 or 16 oz) tub of whole milk ricotta
1 egg
2 cloves of garlic
1/8 cup of freshly chopped parsley
1/8 cup of fresh grated Romano cheese
1/8 cup of fresh grated Parmesan cheese
salt and pepper
1. Cook pasta according to package directions. While the pasta is boiling, assemble all the ingredients for the ricotta whip in a bowl and blend with a fork.
2. Place a small amount of pasta sauce in the bottom of a 2 quart casserole dish.
3. Layer 1/2 of the penne pasta.
4. Add more sauce.
5. Add 1/2 of the ricotta whip.
6. Layer 6 oz of mozzarella cheese.
7. Repeat layers by adding the rest of the penne and sauce.
8. Add the remaining ricotta and mozzarella.
9. Bake at 350 for 1 hour. Serve with chopped fresh basil or parsley.
Penne Pasta Bake
Ingredients
- Penne Pasta Bake
- 1 1lb box of penne pasta (I have used whole wheat, fiber enriched, and brown rice pasta)
- 1 jar of your favorite pasta sauce or homemade sauce
- 12 oz of mozzarella
- 15 - 16 oz of ricotta whip (recipe below)
- For the Ricotta Whip
- 1 (15 or 16 oz) tub of whole milk ricotta
- 1 egg
- 2 cloves of garlic
- 1/8 cup of freshly chopped parsley
- 1/8 cup of fresh grated Romano cheese
- 1/8 cup of fresh grated Parmesan cheese
- salt and pepper
Directions
- Step 1 1. Cook pasta according to package directions. While the pasta is boiling, assemble all the ingredients for the ricotta whip in a bowl and blend with a fork.
- Step 2 2. Place a small amount of pasta sauce in the bottom of a 2 quart casserole dish.
- Step 3 3. Layer 1/2 of the penne pasta.
- Step 4 4. Add more sauce.
- Step 5 5. Add 1/2 of the ricotta whip.
- Step 6 6. Layer 6 oz of mozzarella cheese.
- Step 7 7. Repeat layers by adding the rest of the penne and sauce.
- Step 8 8. Add the remaining ricotta and mozzarella.
- Step 9 9. Bake at 350 for 1 hour. Serve with chopped fresh basil or parsley.
Yum! Thanks for sharing. 🙂
Howdy Love – As your official taste-tester (read – husband) . . . I would have to describe this dish, in the word of the Kahlua commerica. . . 'Delicioso'.
Well done – thanks – I love you.