Today’s household unit of measurement mode penne bake is i of our favorites these days. It is rich, filling, really satisfying together with leftovers reheat extremely good on twenty-four hours two. Served amongst a veggie, salad together with dinner rolls, it is proficient plenty for company.

1 loving cup onion chopped
1 loving cup celery chopped
1 loving cup chopped carrot
1 to 2 cloves garlic minced
1 fifteen ounce tin Lycopersicon esculentum sauce
1 12 ounce tin Lycopersicon esculentum paste
4 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dry out oregano
2 teaspoons dry out sugariness basil
½ teaspoon fennel seed
1 tablespoon white sugar
1 pound Barilla mini-penne pasta
1 pound Monterey Jack cheese (grated)
1 tablespoon butter
In large pan, sauté solid soil beef until no longer pinkish (drain well). Return meat to pan together with add together onion, celery, carrot together with garlic; sauté until veggies showtime to wilt. Add Lycopersicon esculentum sauce together with Lycopersicon esculentum paste, 4 cups of water, tabular array salt together with pepper, oregano, basil, fennel seed together with sugar. Mix good together with SIMMER 2 hours (stirring occasionally). What you lot desire is for the sauce to trim down to a prissy thick consistency (do non add together whatsoever extra water).
After sauce has cooked down, boil the mini-penne (using directions on penne box) together with drain. Stir inwards a tablespoon of butter to coat pasta, therefore stir inwards sauce together with one-half of the (grated) cheese into a greased ix x xiii baking dish. Top amongst other one-half of cheese together with bake at 350° for most thirty minutes or until bubbly together with cheese has browned a little, similar this:

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