Life’s been hectic lately. We’ve been running here and there, trying to get some loose ends tied up so that we can start off the new year on the right foot. We got home last night and I realized that, in trying to get everything else done, I’d forgotten to plan something for dinner. It was time to get creative and go back to one of those tried and true recipes that’s flexible enough that you almost always have what you need to make it.
Baked penne is one of those recipes that bends itself to whatever you have on hand. It’s easy, yet a crowd pleaser every time. You can make it ahead. You can put it in the freezer. You can make one big meal or a bunch of little meals. And… it’s pasta and cheese, making it one of those all around perfect meals.
I like to use whole wheat pasta… makes me feel better about what I’m eating. But, like I said, you can use pretty much anything you’ve got on hand. Same goes for the meat – our preference is mild Italian turkey sausage, but you can use any heat level, you can use regular or turkey sausage, you can use ground beef or ground turkey breast, or you can go vegetarian and load it up with veggies. That’s the beauty of this one. It all works.
Baked Penne
1 pound whole wheat penne
1 tablespoon extra virgin olive oil
1 pound ground sausage (italian, mild, hot – it all works)
3 cloves garlic, minced
1/4 cup onion, minced
1-2 teaspoons dried italian seasoning (depending on what sausage you’re using)
1/4-1/2 teaspoon red pepper flakes (depending on your desired level of kick)
1/2 teaspoon dried oregano
1 14.5 ounce can diced tomatoes
1 15 ounce can tomato sauce
3 teaspoons half and half or heavy cream
1/2 cup grated parmesan
1 cup shredded mozzerella or italian cheese blend
Put a large pot of water on to boil and preheat oven to 350 degrees F.
When water boils, add pasta and cook 10-12 minutes or until al dente. Meanwhile, add olive oil to a large skillet over medium-high heat. When skillet is hot, add sausage and break up with a spatula or spoon. Add garlic, onion, and seasonings and cook until meat is no longer pink. Drain if necessary and then add diced tomatoes and tomato sauce. Simmer for ten to fifteen minutes, then add half and half and salt and pepper if necessary. Toss with cooked, drained pasta.
You can spoon ALL of the pasta goodness into a 9×13 baking dish, OR you can spoon SOME of the pasta goodness into an appropriately sized baking dish and put the remainder into a container to put either into the fridge or – better yet – to tuck into the freezer and save it for an easy, warm dinner at a later date. (Did I mention this dish freezes beautifully? Heck, make a double batch and throw half in the freezer.)
Assuming that you’re making the whole batch, sprinkle 1/2 cup of grated parmesan cheese over the pasta, then sprinkle 1 cup of shredded mozzerella or italian cheese blend on top of that. If you’re doing less than that, adjust your cheese accordingly.
Pop your dish of penne into the oven and let it cook until the cheese is melted and bubbly – there’s nothing to heat through since everything’s warm when it goes into the oven. Should take about twenty minutes.
Serve hot with a salad and warm, crusty bread, and a nice glass of wine.
