This was a GIGANTIC recipe. It barely fit in my 9 x 13 inch dish! I mean, it does say that it feeds 12 people, which makes sense for an Italian meal, but still. It was massive.
Also, for your education, I looked up what "al forno" means. It means "from the oven," in case you were wondering.
This recipe was supposed to mimic an Olive Garden dish, and to be honest, I've never had the restaurant one. Personal opinion: this is kind of boring. You could spice it up a bit with some flavorful sauces, if you've got a good one, but really, it's just pasta, sauce, and cheese. It doesn't even have much garlic in it! I would definitely have added garlic to the pasta mixture and maybe even some basil. That would have brought more flavor to it.
- 1 1/2 lb (about 7 1/2 cups) ziti or small tube pasta
- 2 jars (24 oz each) marinara sauce
- 1 jar (15 oz) Alfredo sauce
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/2 cup reduced-fat ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 3 cloves garlic, minced
- 2 Tbsp olive oil
Preheat oven to 350 degrees. Cook pasta according to package directions for al dente; drain. Meanwhile, in a very large saucepan combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into greased 13 by 9 inch baking dish. Top with remaining 1 cup mozzarella cheese.
In a small bowl, stir together the Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta. Bake uncovered until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil, if desired.
Serves 12
Prep Time: 20 minutes
Total Time: 50 minutes plus standing
Recipe from Taste of Home
No comments:
Post a Comment