The Anti-Chicken Fingers Movement - Penne Pasta Bake

Thanksgiving Eve...Christmas Eve...Or even when all the turkey and leftovers are gone this Sunday, turn to this quick and easy, very satisfying Italian meal.  Add another 1/2 lb of beef if you've got meat lovers in the house.  Serve with salad and garlic bread.  This is another recipe direct from my mom's kitchen, I changed it just a little from her original.  This is also a great dish to make ahead, freeze and then reheat.  A perfect solution to feed your family this holiday season or anytime of the year!  And don't forget the red wine!

Penne Pasta Bake

12 oz. penne pasta

1 lb. ground beef

1/2 onion, chopped

1 T oregano

1 bay leaf

15 oz. tomato sauce

14 oz. canned tomatoes, pureed

1 6 oz. can tomato paste

4 cups mozzarella cheese, shredded

Directions

Cook pasta according to directions. Drain. Cook meat and onion in large skillet until browned. Drain. Stir in tomato sauce, pureed tomatoes, tomato paste, spices and 1/2 cup water. Cook, stirring occasionally, 10 minutes. Remove bay leaf.  Layer half pasta, half sauce and half cheese in 13x9"" baking dish. Repeat. Cover and bake in preheated 350 degree oven for 20 minutes.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement – Kathy’s Classic Roman Pasta with Lemon Chicken

The pasta portion of this recipe came from my Aunt Kathy (click this link to check out her products with Avon).  I immediately fell in love with the lightness of the dish, with the kick from the red pepper flakes and the crunch from the nuts.  To make it a meal, we compliment it with this delightful lemon chicken recipe.  For the kiddos who aren’t into spicy, separate a portion of the pasta before adding the red pepper flakes.

Kathy’s Classic Roman Pasta with Lemon Chicken

4 boneless, skinless chicken breasts

4 Tablespoons butter

3 Tablespoons lemon juice

1 lb. pasta (I like to use thin spaghetti)

½ teaspoon (generous) fresh ground pepper

½ teaspoon (generous) red pepper flakes

1 cup Pecorino Romano cheese

½ cup pine nuts

1/3 cup olive oil

Salt

Pepper

Directions

Salt and pepper chicken breasts.  In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Add remaining butter to skillet; stir in lemon juice; heat through. Simmer.

Prepare pasta.  In last five minutes of pasta’s cooking, heat oil and pine nuts.  Mix together Romano cheese and peppers.  Drain pasta.  Quickly add nuts & oil mixture and cheese mixture.  Toss and serve with chicken. 

 (The biggest challenge with this simple dish is to keep the pasta hot between draining and getting to table.  It cools quickly.) 

Buon appetito!