Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Baked Pasta

on August 11, 2015

This turned out better than I expected!  I had Trader Joe’s Puttanesca sauce, ricotta cheese, queso fresco and mozzarella to use up.  Basically I layered penne mixed with sauce, dollops of ricotta and queso fresco, a light layer of sauce, more pasta, more sauce, then covered with mozzarella.  Baked covered at 350 for about half an hour, then removed foil and baked for another 10 minutes.  I think the light layer of sauce kept it from drying out.  I’m still on a pasta kick from my Sopranos marathon.  And then I watched “Giada in Italy” this morning.  I love the super long fusilli!



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