Tuesday, April 19, 2011

Baked Penne with Bocconcini

This comfort food dish is based on Mac & Cheese recipe with few twists. Instead of boring macaroni I used Penne Rigatoni. The milk based cheese sauce was replaced with tomato sauce in which I have melted shredded Italian four-cheese mix and topped with sliced fresh bocconcini. The pasta and sauce mix was ladled into oven-proof dish and baked at 450 °F till sauce bubbled and bocconcini was melted. Absolute delight when served with crusty baguette and plain lettuce and arugula on side.

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