I just winged it but it came out great, paired it with the freezer garlic bread that I love Oh-so much and is oh-so bad for me. You know the one. I like my baked pasta to be on the saucy side instead of dry especially for the leftovers to be good, if you like dry feel free to add less.
This is what I did.
Ingredients
1 pound penne pasta
1 cup part-skim ricotta cheese
½ teaspoon dried basil
1 jar marinara pasta sauce
¼ teaspoon black pepper
¾ cup shredded mozzarella cheese
I had some extra things hanging around...
1 pound cooked hamburger meat (I added onions and Italian seasoning)
1 small jar of alfredo sauce
¼ cup shredded parmesan cheese
2 teaspoons fresh chopped parsley
Preheat oven to 350°F.
Cook penne according to directions on package, then drain and set aside to let cool for 5 minutes.
Cook or reheat the hamburger meat how you like, then add the pasta sauce and set aside.
Combine the ricotta cheese, dried basil, and pepper in a large bowl. I added the parmesan and parsley I had left over as well, leaving some cheese for the top. Add part of the jar of alfredo and 1 ½ cups of the pasta sauce. Mix the rest of the alfredo into the meat sauce.
Transfer pasta to bowl with cheese mixture and toss gently to coat. Spread ½ cup of the remaining pasta sauce over the bottom of a 7-x11-inch baking dish. Spoon pasta mixture into dish and spread out evenly. Drizzle remaining sauce over the top, sprinkle with cheese and bake until golden brown and hot throughout, about 30 minutes.
Ian was getting a little hangry during the "photo shoot". He loved it and ate a plate of seconds, his man-brain style of compliment. :)
Hope it helps!
-W
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