Parmesan  Penne  Bake

 

 

 

 

INGREDIENTS:

1 pound ground beef

1 medium onion, chopped

1 can (28 ounces) tomato sauce

1 cup grated Parmesan cheese, divided

1/2 teaspoon ground allspice

1 package (16 ounces) penne pasta

1/2 cup butter, cubed, divided

1/4 cup all-purpose flour

2 cups milk

2 eggs, lightly beaten

Salt and pepper to taste

 



DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain.

Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper.

Bring to a boil.

Reduce heat; simmer, uncovered, for 15 minutes.

 

Meanwhile, cook pasta according to package directions.

 

In a large saucepan, melt 1/4 cup butter.

Stir in flour until smooth.

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in 1/3 cup Parmesan cheese.

Gradually whisk in eggs until blended.

 

Drain pasta.

Add the remaining cheese and butter; toss to coat.

 

Spread a third of the meat mixture in a greased 13 inch x 9 inch baking dish.

Layer with:

1/2 of the pasta

1/3 of the meat mixture

1/2 of the white sauce

Repeat layers.

 

Bake, uncovered, for 40 to 45 minutes or until bubbly.

 

 

Serves 12

 

 

 

 

 

Rigatoni  Bake

 

 

 

 

INGREDIENTS:
 

1 cup uncooked rigatoni or large tube pasta

1/2 pound bulk Italian sausage

1 1/2 cups spaghetti sauce

1 can (4 ounces) mushroom stems and pieces, drained

1/2 cup shredded Italian cheese blend

 


 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Cook pasta according to package directions.

 

Meanwhile, crumble sausage into a large skillet.

Cook over medium heat until no longer pink; drain.

Stir in the spaghetti sauce and mushrooms.

 

Drain pasta; add to sausage mixture.

 

Transfer to a 1 quart baking dish coated with cooking spray.

 

Top with cheese.

 

Cover and bake for 25 to 30 minutes or until heated through.

 

 

Serves 3

 

 

 

 

 

Spinach  Ravioli  Bake

 

 

 

 

INGREDIENTS:

2 cups spaghetti sauce

1 package (25 ounces) frozen Italian ravioli of your choice

2 cups (8 ounces) shredded mozzarella cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/4 cup grated Parmesan cheese

 


 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Place 1 cup spaghetti sauce in a greased shallow 2 quart baking dish.

Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese.

Repeat layers.

 

Bake, uncovered, for 40 to 45 minutes or until heated through and cheese is melted.

 

Serves 4 - 6

 

 

 

 

 

             

   

    

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