It occurred to me that I had made a big pot of Spaghetti Sauce a while back and froze it in batches but hadn't been using it, so I decided to make a pasta dish last night that I haven't had in quite a while. It doesn't call for a lot of sauce but I wasn't in the mood for plain spaghetti. (And by the way, I'm still here, so thankfully I didn't give myself food poisoning eating that pizza the other day when the power went out and it sat around for so long before being finished.)
8-10 oz penne
2 lg eggs
15 oz ricotta
1 c shredded mozzarella
1/3 c grated parmesan
1/2 t black pepper
1/4 t garlic powder
1 c fresh chopped parsley
1 1/2 c spaghetti sauce
2 T seasoned dry bread crumbs
1 T butter
- Cook the penne in salted water to al dente, drain and set aside.
- In a large bowl, lightly whip the eggs, then stir in the ricotta, mozzarella, parmesan, pepper, garlic powder, and parsley.
- Line a baking dish with just enough sauce to cover the bottom - I used a 9.5" deep pie plate.
- Fold the pasta into the cheese mixture, then stir in the rest of the sauce.
- Pour into baking dish and top with about 2T of seasoned bread crumbs, dotting with slivers of butter here and there.
- Bake at 350 for 30" or until golden and bubbly.