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Archive for the ‘Penne’ Category

Makes 16 servings

  • 1/2 cup (1 stick) plus 2 tbsp unsalted butter
  • 1/3 cup plus 1 tbsp all-purpose flour
  • 5 cups milk
  • 1 lb mild cheddar cheese, shredded (about 4 cups)
  • 8 oz Fontina cheese, rind removed, shredded
  • 3/4 cup grated Parmesan cheese
  • 2 tsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp cayenne pepper, or to taste
  • 2 lb penne rigati pasta
  • 1 cup fresh breadcrumbs
  • chopped flat-leaf parsley, for garnish
  1. Bring a large pot of salted water to boil for the pasta.  Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat.  Whisk in flour until blended; cook 1 minute, whisking.  Slowly whisk in milk; bring to a boil, whisking.  Reduce heat to low; simmer 5 minutes, until slightly thickened.  Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth.  Whisk in mustard, salt and pepper. 
  2. Heat oven to 350°F.  Butter a large 3 qt baking dish with 2 tbsp of the butter.  Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked.  Drain. 
  3. Combine pasta and cheese sauce; transfer to prepared baking dish. 
  4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta.  (If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.)  Bake until top is golden and sauce is bubbling, about 40 minutes.  Garnish with parsley. 

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Makes 7-8 servings

  • 1 cup sun-dried tomatoes
  • 1 cup shiitake mushrooms
  • 1 onion
  • 1 (16 ounce) jar Alfredo sauce, (Classico Sun Dried Tomato)
  • 1 cup chicken breasts, chopped
  • 1 cup of shredded ham
  • 1 (16 ounce) box penne pasta, cooked
  • Swiss cheese, Italian blend, as much as you like
  • oregano
  • thyme
  • garlic
  1. Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
  2. Bake at 375°F until golden.

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Serves 4

  • 1 cup chicken broth
  • 1/2 tsp dried basil leaves, crushed
  • 1/8 tsp pepper
  • 2 cloves garlic, minced
  • 3 cups broccoli flowerets
  • 4 1/2 cups hot cooked medium penne pasta
  • 1 tbsp lemon juice
  • 2 tbsp grated Parmesan cheese
  1. Mix broth, basil, pepper, garlic and broccoli in skillet.  Heat to a boil.  Cover and cook over low heat for 3 minutes or until broccoli is tender-crisp. 
  2. Add pasta and lemon juice.  Toss to coat.  Serve with cheese.

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Makes 10 servings

  • 3 cups penne pasta, cooked, drained and cooled
  • 4 medium tomatoes, chopped (about 4 cups)
  • 12 slices hard salami, chopped
  • 1 cup Mozzarella cheese crumbles
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Roasted Red Pepper Italian with Parmesan Dressing
  1. Toss all ingredients in large bowl.
  2. Cover and refrigerate at least 1 hour to blend flavors. 

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Makes 6 servings

  • 1 tbsp olive oil
  • 1/4 lb hot Italian sausage, cut into 3/4 inch chunks
  • 1 lb penne pasta
  • 1 lb black kale, leaves torn into 2 inch pieces, stems discarded
  • 1 (12 oz) jar roasted red peppers, drained, cut into strips
  • 2 cloves garlic, finely chopped
  • 1/2 cup shredded Parmesan cheese
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat olive oil in a large, deep skillet over medium heat; add sausage.  Cook until browned and halfway cooked through, about 7 minutes.  At this point, add pasta to boiling water, stir a few times, and cook according to package directions.
  3. Add kale to sausage; cover skillet and cook 2 minutes, tossing once or twice, or until kale is wilted.  Stir in peppers and garlic; cook 7 minutes longer, or until sausage is cooked.
  4. Drain pasta, reserving 1/2 cup of the cooking water.  Return pasta to pot; add sausage mixture and reserve cooking water, and toss.  Divide among 6 plates and sprinkle each with Parmesan cheese.  Serve immediately.

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