Pasta al Forno (Baked Pasta)

This is a simple, easy, delicious (and pretty!) family supper. It is a very flexible recipe and is one you can make ahead. Add more vegetables, add ground beef or chicken, etc. I prefer to cook the 12 oz of pasta instead of the 16 oz because I prefer a bigger "crunchy top" ratio! Ooo, I'm craving this again as I type up this post!

Cook al dente:

12 oz. penne, bowtie, or rigatoni
While pasta is draining/drying... Saute:
2 TBS olive oil
1 small onion, diced
1-2 orange, yellow, or red bell peppers
Add and stir to combine:
1 c. pasta sauce
cooked pasta
1/4 c. basil

-In 9x13 layer 1/2 of pasta mixture. Top with 1/2 c. mozzerella cheese. Layer the rest of the pasta on top and top with an additional 1/2 c. mozzerella cheese. Sprinkle with 1/4 c. more of fresh basil.
-Bake 375 for 20-30 minutes until top is nicely browned.
Sprinkle with pecorino romano (or parmesan) cheese and serve.

No comments:

Post a Comment