Admittedly, it has been awhile! And for that I am SO sorry. But, look to the blog next week for a little 'life lately" and you will see why I have had to take a small break from blogging! I am bringing back my Pizza Penne, because it is crazy simple for those Back to School nights. The best part is that this recipe is written for TWO dinners, enjoy one the night of and freeze one for those hectic Fall nights!
This recipe makes 2 full dinners, so make one for tonight and save one to freeze. I did not add in any veggies into this recipe, but feel free to add away. We served ours with a nice summer salad, so our veggies were taken care of for the day!
Pizza Penne Cassserole
Ingredients:
1 package of Whole Wheat Penne pasta (about 15 oz)
3 cups of my homemade spaghetti sauce (or one can of sauce)
3 cups of mozzarella cheese
1 package of pepperoni, sliced into small pieces
1 cup of Parmesan cheese
1 cup of panko bread crumbs
Directions:
Preheat oven to 350°
Preheat oven to 350°
Cook pasta to al dente, about 8-9 minutes. When cooked drain water and rinse with cool water to cool down the noodles.
Mix in all the sauce, 2 cups of the mozzarella, pepperoni, and ½ of the Parmesan cheese.
Dump pasta into two well greased 8x8 pans. Top with the remaining cheeses and panko bread crumbs. Making sure to divide the contents evenly between the two dishes.
Set one aside to cool down so you can freeze.
The other casserole will cook for 20-25 minutes or until bubbly.
The last minute turn on broiler to low and place directly under heat, this will brown the bread crumbs.
The other casserole will cook for 20-25 minutes or until bubbly.
The last minute turn on broiler to low and place directly under heat, this will brown the bread crumbs.
Reheating Directions:
If completely frozen, keep covered and cook for 1 hour - 1 hour 15 minutes. Remove the foil and cook for an additional 10 minutes, using the last minute to brown the bread crumbs under your broiler.
This will keep in your freezer for 3-4 months.
Happy freezing,
