Sunday, June 25, 2006

Penne al Forno with Artichoke Hearts

I found this recipe in a little advertisement from Bertolli awhile ago. It sounded good and easy, so I decided to make it. I omitted the prosciutto, but if you eat meat you will probably want to include it. I bet it would be really good. We really liked the meal, but it was kind of more of a glorified baked ziti than anything else. I liked how easy it was - no mixing of anything, just cook the pasta, cover it with the other ingredients, and cook it. I will probably make this again, but I will probably experiment with other fillings besides artichoke hearts, like spinach or broccoli. The artichokes kind of got lost under all the cheese. Oh that's another thing: you definitely do not need the whole container of ricotta cheese. Maybe half or a little more than half.

Penne Al Forno with Artichoke Hearts
8 ounces penne pasta, cooked and drained
1 jar (26 oz.) Bertolli ® Tomato & Basil Sauce
2 jars (6 oz. ea.) marinated artichoke hearts, drained and coarsely chopped
2 ounces thinly sliced prosciutto or boiled ham, cut into thin strips
1 container (15 oz.) ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz.)
1/4 cup grated Parmesan cheese

Preheat oven to 350°.

In large bowl, toss hot penne with 1/2 jar of sauce.

In 2-quart baking dish, spoon 1/2 of the mixture. Top with artichoke hearts, prosciutto, ricotta cheese and 1/2 of the mozzarella and Parmesan cheeses. Spoon on remaining pasta, then pour over remaining Sauce. Sprinkle with remaining cheeses. Bake 30 minutes or until heated through.

Yield: 4 servings

1 comment:

Denise said...

This was 8 years ago.