Baked Penne How To
These quantities are for an 8 x 8 stoneware casserole dish. This size feeds 2 with leftovers to spare. When I’m making it for a crowd, I just double the quantities of everything and use the 9 x 13 Pyrex baking dish I’ve had since college. Fancy!
1/2 pound of penne (1/2 a box)
2 to 3 cups tomato sauce (see my Tomato Sauce How To
4 ounces ricotta cheese (1/2 a regular size tub)
1/4 cup freshly grated Parmesan cheese
4 ounces (half a package) of shredded mozzarella cheese AND half a small ball of fresh mozzarella OR 1 whole small ball of fresh mozzarella (I like a mix, personally)
1 tablespoon unsalted butter
Salt and pepper
1. Preheat the oven to 375. Bring a salted pot of water to a boil. Cook the penne for 8 minutes; it shouldn’t be cooked all the way, it will finish in the oven.
2. Spread a layer of tinfoil on a cookie sheet and put your casserole dish on top. Pour about 1/2 a cup of tomato sauce on the bottom of the casserole dish, enough to just coat the bottom.
3. Mix the ricotta and 1 to 2 cups of the tomato sauce in a large mixing bowl. The amount of tomato sauce depends on whether you prefer more tomato sauce or more ricotta.
4. Drain the penne. Pour it into the mixing bowl with the ricotta mixture and toss to coat. Season with salt and pepper.
6. Sprinkle the shredded cheese on top. Break up the fresh mozzarella with your fingers and drop it on. Sprinkle the Parmesan cheese across the top.
7. Cut the butter into chunks and dot them along the top of the whole casserole. Cover the casserole with foil or a lid. Bake in the oven for 45 minutes, or until it’s bubbling.
9. Place the uncovered casserole, still on the cookie sheet, under the broiler. Broil a couple of minutes, until the top is brown and bubbly. Scoop and serve.