|
Thread Number: 72576
/ Tag: Recipes, Cooking Accessories
Baked Penne with Sausage and Mozzarella |
[Down to Last] |  |
Post# 958801 9/23/2017 at 20:46 (2,406 days old) by joeekaitis  (Rialto, California, USA) |
||
Once more we break out the Infinite Circulon 6-quart chef pan and give the stockpot and colander the day off. You can also make it ahead as much as a day before dinner.
1 package Italian sausage 1 pound penne, uncooked 1 pound Mozzarella, shredded 1 jar pasta sauce or 24 to 32 ounces of homemade sauce 1 quart beef broth
Arrange sausage links in pan, bake from a cold start for 30 minutes at 350 degrees F. Leave in oven 15 additional minutes.
Rest sausage links for 15 minutes on the cutting board.
Slice each link into 8 slices.
Place uncooked penne in the bottom of the unwashed pan, arrange sausage slices on top.
Scatter shredded Mozzarella evenly over sausage and penne.
Whisk together pasta sauce and beef broth until combined.
MAKE-AHEAD STEP: Cover pan and sauce/broth vessel, refrigerate until cooking time.
Pour sauce/broth blend over other ingredients, allow about 2 minutes for liquid to settle to the bottom.
Bake 1 hour from a cold start at 350 degrees F, leave in oven 15 minutes after baking. Rest 15 minutes at room temperature.
Mangia! Mangia! | ||
|
|
Post# 958806 , Reply# 1 9/23/2017 at 21:33 (2,406 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
||
That looks sooo good. But why does everything have to be in family size packages. Now that it is just me since all my close family has passed away. I dont want to eat the same meal more than twice and can cut recipes down. Then the rest spoils before I want to eat it again. I just wish for smaller packages of meat, cheese, etc, as I dont want to eat the same thing for a week.
This post was last edited 09/23/2017 at 21:58 | ||
|
Post# 958827 , Reply# 2 9/23/2017 at 23:49 (2,406 days old) by Ultramatic (New York City) |
||
 | ||
|
Post# 958828 , Reply# 3 9/23/2017 at 23:50 (2,406 days old) by earthling177 (Boston, MA) |
||
|
Are you against freezing it to say, eat a few weeks later? That kind of dish freezes very well, just like lasagna. | ||
|
Post# 958831 , Reply# 4 9/24/2017 at 00:26 (2,406 days old) by appnut (TX) |
||
 Tim, I've lived alone for 40 years. I've always cooked and lived as Louie and Paulo suggest. I make a regular size recipe and freeze individual portions. This way I don't free deprived from enjoying regular good family type recipes and have plenty of left overs in the freezer. May do a couple of batch cooking sessions and eat for month and don't have to be dirtying up the kitchen big time every time I want to enjoy a decent meal. | ||
|
Post# 958924 , Reply# 5 9/24/2017 at 17:12 (2,405 days old) by lotsosudz (Sacramento, CA) |
||
To Appnut
I say Amen! I have a 20 cubic foot chest freezer, and make recipes such as this all the time. I love pulling out a meal item, and not having to actually cook. Had a men's group function, and had a bunch of ham, and hotdog buns leftover. cut them in to cubes, and now have stuffing cubes for Thanksgiving. I have tomatoe sauce, i made with an excess of tomatoes, giving to me early in the summer. Love the convienence of pre-made items.
| ||
|
Post# 958931 , Reply# 6 9/24/2017 at 18:33 (2,405 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
||
|
| ||
| Forum Index: |
| Other Forums: |
|
|
|
|
|
Comes to the Rescue!
;){kind=link}
;){kind=link}