Need ideas for baked leftover penne - I don't want a tomato sauce or cream sauce, and it seems like

M

meryl

Well-known member
the only other alternative is a bechamel sauce according to my online research. I don't know if I want to go that route either.

So, my question is, can't I just mix in some sauted garlic and onions or shallots and maybe some mushrooms, pour over some chicken broth and wine, then top it with grated cheese, cover and bake it? Is there anything wrong with this picture?

 
Yes, you can. No, there is nothing wrong with this picture except, perhaps, the covering...

Maybe remove the cover halfway through so the cheese can brown.

 
Joe, I just checked on another forum and one of the members said I'd end up with soggy pasta if I

didn't use any type of binder. Now I'm rethinking this whole thing. Whaddaya think?

 
I think a binder woldn't hurt, but it's worth trying your way would be delicious. The worst scenario

Is it would be creamy in the middle.

 
I'm thinking it needs a little liquid or it will be too dry when baked, and I want to keep it

fairly lowfat, so I can't use a lot of butter. I'll be sauteeing the stuff in extra virgin olive oil.

 
When I have leftover pasta, I just heat up the skillet with a little olive oil, throw in some garlic

and saute quickly, then some fresh chopped tomato, tossing around a bit, then throw in the pasta, a bit of chicken stock and salt, toss until heated. Sprinkle with parmesan after plating.

 
Been there, done that, more times than I can count. I want to do a baked thing for a change of pace

 
How's about saut

a bit and then add the broth and reduce even more to lessen the liquid factor before proceeding with...

Final step. Top with cheese mixed in with a bit of breadcrumbs for a nice crust.

Yum! Your idea is great and it doesn't have to be all-so-fattening!

 
Yeah, good idea. Either that, or adding just enough broth and wine to moisten the pasta. Like your

idea of adding breadcrumbs. Thanks!

 
Good but I can't help myself Meryl. The reducing parts helps to permeate the

veggies with the flavor of the wine and broth in its finest form. Hence, no wasted wine and broth seeping to the bottom of the casserole needlessly.

A bit more work, but I think you need a dry and flavor-infused addition to the penne casserole as I think if you don't over-reduce, the flavor will come through without being dry if you don't overbake.

 
What about a pasta salad? Add Italian vinagrette, tomatoes, olives, sliced red onion...

I like this cold or warm.

 
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