This Baked Penne Rigate Recipe is quick and easy to make, perfect for busy weeknight dinners!
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.
If you don’t have any made (or time to make it), a jar of whatever Ragu style sauce you enjoy would work just fine too!
Just heat up your sauce while you boil the pasta, and then pour it all into a baking dish.
Cover the pan with foil, and bake at 350 for 30 minutes.
Remove from the oven and add some shredded Mozzarella Cheese to the top.
Place it back in the oven for about 5 minutes, just so the cheese can melt.
Meanwhile, 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 Parmesan Cheese, to a hungry and waiting family.
Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 307mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 5g
These are a few of the items I find helpful in my own kitchen when preparing this Baked Penne Rigate Recipe:
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inchOXO Good Grips Box GraterThe 5-Ingredient Italian Cookbook: 101 Regional Classics Made SimpleThe Godfather: The Corleone Family CookbookBig Flavors from Italian America: Family-Style Favorites from Coast to CoastItalian Cookbook for Beginners: Over 100 Classic Recipes with Everyday Ingredients