Baked Penne Rigate

Baked Penne Rigate is a recipe I make using my leftover “Sunday Sauce” when I make spaghetti. If the sauce is frozen, I unthaw it either all day in the refrigerator, or if it’s last minute, in the microwave while the pasta is boiling.
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As you can see, I use one container of my spaghetti sauce, and one box on Penne Rigate.
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I boil the pasta, and then pour it into my baking dish.
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I pour the spaghetti sauce over the pasta and stir.
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I cover the pan with foil, and bake at 350 for 30 minutes. Some people wonder why I cover it with foil, and it’s because the pasta will get hard and dried out if it’s not covered.
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Then add some Mozzarella Cheese to the top (sorry the pic is blurry:/) I don’t put the foil back on top, because if you do, the cheese will stick to the foil.
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Then I place it back in the oven for about 5 minutes, just so the cheese can melt.
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Next, I slice a loaf of Italian Bread in half and top it with butter and garlic salt (or powder) and bake it for about 10 minutes. If you have extra cheese, consider adding it to the bread for cheesy bread. You could also add various herbs or spices, whatever your tastes prefer.

Finally, serve it on a plate, perhaps topping with Parmesean Cheese, to a hungry and waiting family.

Because it’s made with leftover spaghetti sauce, it’s a very quick and easy weeknight dinner for me to make when we are busy!

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31 thoughts on “Baked Penne Rigate

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  4. Leftover stale bread is really good for making French toast. It works best with thick,crusty bread, and it’s best the next morning.

  5. I just reheat our leftovers, if any. I try really hard to make only enough for one meal. It’s just DH and I at home now and the leftovers can accumulate fast.

    I see someone else does what my mom does – fry spaghetti to reheat it! Awesome!

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