2 slices Saint Louis Bread Co. Panera Bread French (reserve rest of loaf to serve with casserole) 2 tablespoons olive oil 3 1/2 cups of tomato-based pasta sauce Mushrooms, sausage or olives to add to sauce (optional) 3/4 cup freshly grated Parmesan, divided 10 ounces mozzarella cheese, thinly sliced Salt & pepper
· Cook the pasta for half the time indicated on the package and drain. · Tear bread into pieces then pulse in a blender to make coarse crumbs. · Heat oil in a heavy skillet over moderate heat until hot but not smoking. · Cook breadcrumbs with salt and pepper to taste, stirring constantly until golden brown and crisp - about 5 minutes - then transfer to a plate to cool.
(Optional) Add chopped olives, sautéed mushrooms or browned sausage (removed from casings) to pasta sauce.
· Reserve 1/2 cup of the sauce then mix the rest with the pasta. · Add ¼ cup of the Parmesan cheese and mix well. · Butter a casserole dish and add half the pasta mixture. Top with mozzarella, reserved pasta sauce and 1/4 cup of Parmesan. · Add the rest of the pasta mixture. · Mix cooled breadcrumbs with 1/4 cup Parmesan and cover casserole dish. · Bake in the oven at 425 degrees for 20 minutes. · Cool slightly and serve with additional fresh grated Parmesan.
Sue Stees of Saint Louis Bread Co. - Panera Bread
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