Pasta al Forno

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

Serves 4 to 6

Ingredients:

1 pound penne or other short pasta

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

Directions:

· 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.

Nutrition Facts:

Source:

Sue Stees of Saint Louis Bread Co. - Panera Bread