Friday Four – Baked Penne with Prosciutto, Mozzerella and Peas – 040921

by | Apr 9, 2021 | Entrees, Brunch and Lunch, Friday Four, Wine

No. 1 : Quick Recipe

Baked Penne with Prosciutto, Mozzarella and Peas

  • 1 Box Whole Wheat Penne Pasta
  • 4 OZ Prosciutto, chopped
  • 1 tsp Olive Oil or Olive Oil Spray
  • 1 (16 oz) Pkg Frozen Peas, defrosted
  • 1 Head Roasted Garlic, (see Clever)
  • 1 tsp Italian Seasoning
  • 1 Recipe Perfectly Easy Tomato Sauce (see scoop)
  • 16 oz Grated Mozzarella
  • 1 Cup (about 4 oz) Grated Parmesan Cheese

Step One

Preheat oven to 350F. Cook penne as package directs, making sure to leave al dente. While penne cooks, sauté prosciutto in oil until crispy around edges. 

Step Two

Toss peas, garlic, Italian seasoning and prosciutto with penne. Add tomato sauce and stir well.

Step Three


Pour ½ of penne mixture into 10” x 12” baking dish. Top with ½ of mozzarella and then sprinkle with ½ of Parmesan. Pour remaining penne mixture on top and add remaining cheeses. Cover with foil and bake for 30 minutes or until the cheese is bubbly. Remove the foil and cook for an additional five minutes to brown the top.

No. 2 : Kitchen Scoop

Perfectly Easy Tomato Sauce

  • 3 TB Extra Virgin Olive Oil
  • 1 Cup Finely Chopped Yellow Onion
  • 3 Large Garlic Cloves, grated  
  • Sea Salt and Freshly Ground Pepper 
  • 1 (28 oz) Can Fire Roasted Crushed Tomatoes 
  • 2 TB Italian Seasoning

In large saucepan, over medium heat sauté onion in oil until softened, about 8 minutes. Add garlic, salt and pepper.  Cook, stirring, until fragrant. Add the tomatoes and Italian Seasoning Simmer over medium heat for about 20 – 30 minutes or longer.

No. 3 : Clever Idea

To roast a head of garlic, cut the top of the head off and drizzle with olive oil. Enclose in aluminum foil and bake in a 375F oven for about 45 minutes, until the head is soft and yielding. When cool enough to handle, squeeze the soft cloves out of the head.

 

No. 4 : CHEERS

Lavignone Barbera d’Asti
Piedmont Italy
About $14.00

Have you enjoyed the Barbera grape? It might become one of your favorites!An Italian inspired meal deserves a wine to match. Barbera is the grape and Asti is the place that this easy drinking velvety red hails from. Juicy red plums and warm baking spice flavors in this wine make it a winner with almost any red sauce pasta or pizza, especially one with the rich flavors of prosciutto or any cured meat.

Friday Four – Baked Penne with Prosciutto, Mozzerella and Peas – 040921

X