Prep 20 mins
Cook 2 hrs
This is a variation of my usual baked penne, w/a couple of modifications for the contest. I called it Irish Penne because I had to name it - it's a non-Italian penne, and I'm Irish.
- 1 lb dried penne
- 3 tablespoons olive oil, separated
- 1 medium sugar pumpkin or 1 medium winter squash (I prefer butternut)
- 1 large onion
- 1 medium tomatoes, deglopped and coarsely chopped
- 1 (1 small) jar roasted red pepper, rinsed,drained,and cut into strips
- 4 tablespoons pine nuts
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded sharp cheddar cheese
- 1⁄2 teaspoon seasoning salt (ie Lawry's; I prefer CVS)
- 1⁄2 teaspoon ground black pepper
- 6 ounces evaporated milk
- 1⁄2 cup dried breadcrumbs
- Cook pasta as directed on package, using lower end of cooking time.
- Toss with 1 tbs olive oil and set aside in covered pan.
- Cut squash in half lengthwise, remove seeds and string, and place cut side down in roasting pan to which you have added 2 tbs olive oil.
- cut onion in half and add to pan.
- Roast for one hour at 350 degrees.
- Remove pan, drain any liquid and allow to cool until cool enough to handle.
- Chop onion, cube squash (without skin) and mix with penne in a large mixing bowl.
- If some areas of squash are too mushy to cube, scoop out of skin and add to mixing bowl.
- Add tomato and roasted red pepper.
- Toast pine nuts under broiler or in dry skillet; coarsely chop and add to mixing bowl.
- Add both cheeses, salt& pepper, and mix well.
- Place contents of mixing bowl in 13x9 pyrex dish which has been sprayed with PAM.
- Pour evaporated milk evenly over entire dish, cover with foil and bake for 30 minutes.
- Remove from oven, remove foil, sprinkle evenly with breadcrumbs and return to oven.
- Bake for 20-30 additional minutes (watch that breadcrumbs don't burn).
This wasn't at all what I was expecting. I used squash and followed the directions to the letter - but it was very dry and lacked flavour - it really needs something to help "spice" it up a bit. If you are making this - oil the onion as well as it tends to stick to the pan. Perhaps adding more evaporated milk may have helped? I would omit the pine nuts next time as they do not really meld with the flavour of the dish that well.