We tried it Monday night, when I wasn't much in the mood to cook anything complicated. I used a combination of fennel sausage and hot Italian sausage, formed into balls and fried prior to adding to the penne. I used fresh mozzarella cheese and coarsely grated parmesan on top, and baked it for 20 minutes. Then, to brown the top a bit, I stuck it under the broiler for about 2 minutes (about 1 minute too long, it turns out).
This was a surprisingly tasty dish, especially considering that I just used Prego traditional pasta sauce and only added a bit of fennel seeds as seasoning. As ana pointed out, the appropriate serving utensil was a spoon instead of a spatula, and it reminded me of the baked spaghetti my mom made when I was a kid. It was also good the next day, reheated for lunch.
I rate this recipe an apple: not all that exciting, but certainly satisfying.
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