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Marla's Baked Penne Marguerite - Decadent and Delicious!

Updated on January 16, 2016

Easy recipe with lots of style.

Cast your vote for Easy to Make
After 5 adults ate dinner, either pack in plastic ware for another meal or divide into reheatable servings and freeze or refrigerate the portions.
After 5 adults ate dinner, either pack in plastic ware for another meal or divide into reheatable servings and freeze or refrigerate the portions. | Source

EASY & DELICIOUS BAKED PENNE

Making pasta dishes is one of my favorite things. My husband always says they taste best when I put extra love in it. But what he really means is he likes the ones that take that little bit of extra effort to taste awesome!

Any tube type or spiral pasta may be used for this dish, i.e. ziti, mostaccioli, rotini or gemelli. I do not recommend spaghetti, linguine or fettucine as they do better with poured on sauces and do not bake as well.

COOK TIMES

Prep time: 5 min
Cook time: 55 min
Ready in: 1 hour
Yields: 10 to 12 adult servings

INGREDIENTS

Click thumbnail to view full-size
PENNE PASTADICED TOMATOES NO SALTMINCED GARLICSTICK OF BUTTERGRATED PARMESANOREGANOPARSLEYBASILBLACK PEPPERRICOTTAHEAVY CREAMSEA SALTMOZZARELLA
PENNE PASTA
PENNE PASTA
DICED TOMATOES NO SALT
DICED TOMATOES NO SALT
MINCED GARLIC
MINCED GARLIC
STICK OF BUTTER
STICK OF BUTTER
GRATED PARMESAN
GRATED PARMESAN
OREGANO
OREGANO
PARSLEY
PARSLEY
BASIL
BASIL
BLACK PEPPER
BLACK PEPPER
RICOTTA
RICOTTA
HEAVY CREAM
HEAVY CREAM
SEA SALT
SEA SALT
MOZZARELLA
MOZZARELLA

Ingredients

  • 2 boxes Penne pasta, 16 oz box
  • 2 15 oz cans Tomatoes (no salt), diced or petite diced
  • 1 rounded tbsp Garlic, minced from jar
  • 1 stick Butter, unsalted or salted
  • 2 cups Parmesan cheese, grated
  • 1 tbsp Oregano, fresh or dried
  • 1 tbsp Parsley, fresh or dried
  • 1 tpsp Basil, fresh or dried
  • 1/2 tsp Black Pepper, pre-ground is fine
  • 1/2 cup Ricotta chese, any brand
  • 1/2 cup Heavy Cream, any brand
  • 2 tablespoons Sea Salt, better for you
  • 2-4 cups Mozzarella Cheese, any brand

Other Needed Items

UTENSIL
SIZE
FOR
LARGE PASTA POT
6 quart full recipe, 4 quart 1/2 recipe
cooking pasta per package
SAUCE PAN
1 & 1/2 to 2 quart
making sauce
EXTRA LARGE BAKING PAN
10 X 15 inches, 9 x 13 for 1/2 recipe
baking the pasta
LONG HANDLED SPOON X 2
tall enough to reach above side of pasta pot
stirring pasta & sauce
MEASURING SPOONS
1 tablespoon (tbsp) & 1/2 teaspoon (tsp)
measuring spices
MEASURING CUP X 2
2 cup & 1/2 cup
wet and dry ingredients
COLLANDAR
large
draining pasta
These are my suggestions, but the great thing is you can substitute any size you have or guestimate if you like.

Making the pasta

  1. Melt the butter in the sauce pan on medium heat. Add garlic (I used minced from jar) and both cans of tomatoes including juice.
  2. Bring to a good simmer on medium heat and turn down to low simmer if not a non-stick pan. If a non-stick pan is used it can be left at a medium simmer but not boiling.
  3. Fill pasta pot with water and about 2 tablespoons of sea salt. If you only have regular salt, use 1 tablespoon. Bring pot to a roiling boil (covering will get pot to boil faster).
  4. Cook pasta to package directions, for "Al Dente". Pasta should be slightly chewy because you will be baking it also.
  5. After you have put the pasta in water and returned to boil for cooking, check the sauce. Tomatoes should no longer smell raw. If you like you can use a potato masher to crush them further, or leave the large pieces. I usually crush them a little bit.
  6. Next, preheat the oven to 350. Then add all of the spices and one cup of the grated Parmesan cheese to the sauce and continue simmering till pasta is done.
  7. When the pasta is done, drain it, BUT NOT ALL THE WAY. Either reserve a cup of pasta water, or pour most of the pasta into the colander reserving some in the pan with some of the water.
  8. Put pasta with water back into the pasta pot.
  9. Add the heavy cream and Ricotta cheese to the sauce and stir for a minute or till well blended (with heat still on). Pour the sauce into the pasta in the pot and stir. Sauce will be sloppy.
  10. Spray the baking pan with cooking spray, I used olive oil spray.
  11. Pour half of the pasta and juice into the baking pan. Sprinkle with half of the Parmesan cheese and half of the Mozzarella.
  12. Repeat step 11. The pasta will appear very "sloppy" or "liquid" THIS IS NORMAL.
  13. Bake for 40 minutes and let rest for 10 minutes. Pasta thickens as it sits.

SERVE WITH

This is a rich pasta and most people will require only a cereal bowl or less to be satisfied. Two large serving spoons on a plate with a mixed salad or a salad of sliced tomato, cucumber, olives and onions will be sufficient to satisfy just about anyone.

If you opt for the veggies, take two tablespoons of balsamic vinegar and two tablespoons of prepared pesto, stir together and toss the veggies with this dressing and some shredded fresh Parmesan or shredded from a bag or jar.

Do you prefer?

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    • Marla Neogra profile image
      Author

      Marla J Neogra 4 years ago from Parkersburg, West Virginia

      Thanks for stopping by I will try to put a few more out there for you.

    • sgbrown profile image

      Sheila Brown 4 years ago from Southern Oklahoma

      I love pasta! Your recipe sounds so good, I can't wait to try it. Great step by step instructions. This is definitely a must try very soon! Voted up and useful. :)

    • Marla Neogra profile image
      Author

      Marla J Neogra 5 years ago from Parkersburg, West Virginia

      Excellent! Let me know how you like it.

    • lucybell21 profile image

      Bonny OBrien 5 years ago from Troy, N.Y.

      This recipe really sounds good. I will be making this soon!

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