Baked penne with cheese sauce (penne al forno)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Penne; cooked al dente |
| 2 | tablespoons | Unsalted butter |
| 1 | medium | Onion; finely chopped |
| 1 | teaspoon | Freshly ground white pepper |
| 1 | Recipe cheese sauce | |
| 2 | ounces | Fresh bread crumbs; (about 1 cup) |
Directions
1. Drain the pasta and transfer to a large baking dish. Toss with 1 tablespoon of the butter. 2. Heat the remaining butter in a skillet and sauté the onion until slightly softened, about 2 minutes. 3. Mix the onion, pepper, and Cheese Sauce with the penne. Sprinkle with bread crumbs and bake in a pre-heated 4250 oven for 15 minutes until the bread crumbs are lightly toasted. Let stand 10 minutes before serving.
MAKE IT LIGHT: Reduce butter to 2 teaspoons and substitute the Light Version Cheese Sauce.
MAKE IT AHEAD: Prepare the recipe. Unbaked, the penne can be stored up to 1 day in the refrigerator or 1 month in the freezer. If frozen, extend baking time by 25 minutes.
SERVING SUGGESTION: Serve this as a main dish with a green salad for a light menu. For heartier fare, serve as a first course, followed by grilled chicken, meat, or fish.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@...> on Apr 16, 1998
Related recipes
- Baked pasta
- Baked pasta and cheese supreme
- Baked pasta dish
- Baked pasta shell with sauce
- Baked pasta with tomato sauce
- Baked penne and sun-dried tomato sausage with ricotta
- Baked pennette with vegetables and cheese
- Baked rigatoni and cheese
- Lasagna al forno (baked lasagna)
- Lasagne al forno
- Make-ahead: 3-cheese baked penne with roasted
- Pasta al forno
- Penne pasta & cheese
- Penne pasta with sun-dried tomatoes and two cheeses
- Penne with eggplant sauce
- Penne with garlic sauce
- Penne with tomato, bacon and cheese sauce
- Penne with tomatoes, olives and two cheeses
- Three-cheese baked penne with roasted vegetables
- Tomato and mozzarella sauce with penne and pine nuts