Leftover Bolognese Sauce with Penne Pasta heated in the pan to meld the flavors and plated or served as a Penne Bolognese Pasta Bake. It's that perfect bite and texture of the Penne with a good meaty Bolognese Sauce that makes this Penne Bolognese dish so good. Elevated even more so with the addition of Parmesan shredded on top, or the use of a Mozzarella & Provolone Cheese for the Pasta Bake version.
Servings: 2 portions
Equipment
- 1 Stockpot for the Pasta
- 1 Skillet for the Sauce & Pasta
Ingredients
- 400 g Bolognese Sauce - see notes
- 200 g Penne Pasta
- To Taste Salt & Pepper
- 16 C Water
- 1-2 Tbl Sea Salt
Instructions
- Bring a pot filled with 16 Cups of Water and 1-2 Tbl of Sea Salt to a Boil. Add the Penne Pasta and cook until almost done.
- Place 400 g of Bolognese Sauce into the Skillet over medium heat. Scoop the Penne out and add it directly to the Bolognese Sauce. Cook until the Penne is done to your liking. Use Pasta water to adjust the consistency of the Sauce.
- Adjust the seasoning if needed and plate to serve. Optionally, place into 2 single serve Au Gratin Dishes and top with a Mozzarella & Provolone Cheese Blend. Bake in a Preheated oven at 450 F until the Cheese is melted with light browning.
Notes
Use leftover Bolognese Sauce or prepare the Bolognese Sauce first. This takes about 4 1/2 hours to make.