CookTeaser

A CookTale

If its getting repetitious excuse me but with each chance I get, I continue to gravitate to the Pasta shelf. With Cathie away overnight, and me not anxious to cook a proper dinner for one, what could be easier than this? The ingredients for the Baked Penne have a distant resemblance to a plate of Antipasto. Genovese Salami, Provolone Cheese, & Tomatoes, plus toasted Breadcrumbs and topped with Mozzarella. I could have used those Neapolitan Accordions for atmosphere and company.

INGREDIENTS

4 Ounces of Penne Rigate (quill shaped rigged pasta)
8 Ounces of Marinara Sauce (homemade or Rao’s)
4 Ounces of Genovese Italian Salami (preferred, thinly sliced)
3 Ounces of Provolone Cheese (imported preferred, thinly sliced)
1 Tomato (seeds removed & diced)
2 Garlic Cloves (thinly sliced)
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes (or to taste)
1 TB of EVOO for the mixture + 1 TB for the Breadcrumbs
1/4 Cup of Breadcrumbs (pan toasted in EVOO)
1/3 Cup of Mozzarella Cheese (grated)

METHOD

1. Heat the oven to 400F degrees.

2. Bring a pot of water to a boil. Add the Penne & follow package instructions & cook them to alDente. They will continue to cook in the oven in the final stage.

3. Drain & transfer the Penne to a large bowl & add a tsp of the EVOO to prevent them from clumping together. Add the Marinara Sauce, Genovese Italian Salami, Provolone Cheese, Tomato, Red Pepper Flakes, Garlic & Salt & Pepper. Sprinkle on the Breadcrumbs & top with the Mozzarella Cheese.

4. Transfer the mixture to an oven proof casserole & cover with foil until 10 minutes before dinner time.

5. 10 minutes before serving, place the casserole in the oven for about 10 minutes, or until it’s thoroughly heated through & the Mozzarella has melted. Simply judge their progress with an occasional peek.

6. Ready to plate & serve