It’s been a long seven months or so (moving, refinishing wood floors, moving the church, having a baby, adjusting to five kids, starting up a new year of homeschooling, being diagnosed with hyperthyroidism, getting food poisoning ect.) and being Italian I kept going for the same easy dinner– spaghetti.
“The Lord is my Shepard I shall not want…” Can’t believe we made it through all that. Sheesh! Long story short…
Nick is done with spaghetti– and who could blame him? I, however; could literally live off of it, so here’s the compromise.
You can just think of it as “fancy spaghetti”.
What you need:
6-8 cups of marinara sauce
6 cups of (uncooked) penne pasta
1/4 cup fresh grated parmesan cheese
1/4 cup fresh grated Romano cheese
1 1/2 cups grated motzerella cheese
a dallop of love and patience Whoops. Forgot that last night :(
*Can I just say that it really makes the meal much tastier*
This is simple so don’t be afraid.
Cook the pasta until it is a firm-ish al-dente. What does that mean? Not quite cooked. Like this.
Still chewy but not crunchy.
Drain and put back into the pot. Stir in the marinara sauce. Be sure you have plenty of extra sauce in there. When you bake it, the pasta will continue to cook and absorb the sauce.
Put mixture into a buttered 9×13 baking dish. Top with the Parmesan and Romano, then the Mozzarella.
Bake. 325 degrees for 30 minutes for glass, and 375 degrees for 20 minutes for metal or ceramic dishes.
I was too impatient *see above* to let it brown, but that’s the way to go.
Make family happy and running for seconds…serve and enjoy.