I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes so I whipped this version of a baked penne – for grown ups. I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.
If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min. Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin). Heat some Honey – Oat Gluten Free Bread for dinner and use the roasted garlic instead of butter. To shorten the prep time, use minced garlic.
Gourmet Baked Penne
4 cups cooked penne
1 egg (slightly beaten)
3 dashes Franks Red Hot
1/2 cup steamed and drained spinach
1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)
salt to taste
1 tsp minced garlic (or roasted garlic – see above)
1/8 tsP black pepper
1/4 tsp oregano
1/4 tsp basil
1/8 c shredded mozzarella
2 TB parmesan cheese
Once blended pour into a greased casserole dish, top with
plus 1/8 – 1/4 c shredded mozzarella cheese
Cover and bake at 350 for 30 minutes. Raise heat to 400 and uncover for last 7 min.
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