5.23.2013

Skillet Baked Penne


Who's excited for some real food today? I'm excited. It's been a while. Cupcakes, muffins, and cookies are lovely but some of you may have a husband at home and/or some kids that are hungry for something savory. So we're going to cater to their needs today.



Behold, pasta that's baked in a skillet. It's genius. And it can be on your dinner table in 30 minutes. So whether you're a working wife/mom who comes home late and needs to prepare something quick, or a stay at home wife/mom to a hungry and impatient husband/child, this is perfect for you. 




There are also a lot of other scenarios where this would be perfect for you, so I'm just going to say that in general, it would be in your best interest to add this to your meal rotation. 



It's carby, it's cheesy, it's flavorful, and you only dirty ONE dish. It really doesn't get any better than that.
 

Skillet Baked Penne

Yield: 3 to 4 servings
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Ingredients:

1/2 tablespoon olive oil
3 garlic cloves, minced 
pinch of red pepper flakes
dash of salt & pepper
One 14.5oz can crushed tomatoes
1 and 1/2 cups water
1 and 1/2 cups penne pasta (or ziti)
1/4 cup heavy cream
1/4 cup grated Parmesan
1/4 cup fresh basil, minced
1/2 cup shredded mozzarella cheese


Directions:

Preheat oven to 475 degrees F.

In a 10-inch oven-safe skillet, saute garlic, pepper flakes, and salt&pepper in olive oil for about 1 minute. Add crushed tomatoes, water, penne, and an additional 1/4 teaspoon of salt. Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring often, for about 20 minutes, or until pasta is tender. Stir in heavy cream, Parmesan, and basil. Sprinkle mozzarella cheese on top. 

Bake for 8-10 minutes in preheated oven, or until cheese is melted and sauce is bubbling.

Adapted from Recipe Girl
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