Pasta Bake




Introduction: Pasta Bake

1 lb. box of penne rigate
2 24 oz. jars of spaghetti sauce
2 15 oz. ricotta cheese
1 8 oz. bag of mozzerella cheese
1 8 oz. block of cream cheese
1 pack of pepperoni

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    Reply 7 years ago on Introduction

    I know your comment was old, but anyway:

    When you try this dish or when you make lasagna, simmer the sauce with a handful of thin pepperoni slices (use skinless!) before adding it to the recipe. (if you used _really_ thin slices, they'll break down to almost nothing.)

    coya bullock
    coya bullock

    9 years ago on Introduction

    you have to cook the pasta first but not all the way it will finish cooking in the oven.

    you will cook the sausage then when it is done add the cream cheese and wait till it melts then stir it and add your sauce but leave a little for the bottom of the baking dish
    -1st you put a layer of sauce on the bottom of the baking dish then add a layer of penne pasta
    -next you add half of the meat sauce and try to cover all the pasta
    -sprinkle half of the mozzerella cheese on after
    -start scooping on the ricotta cheese
    -add the rest of the penne then the rest of the meat sauce, try to cover all the pasta
    -then put into the oven for 20 minutes at 350 degrees
    -take it out then add a layer of mozzerella and the pepperoni then put back in the oven for 15 minutes


    9 years ago on Introduction

    Yeah, this looks amazing. What order do you put it together in? How long do you bake it and at what temperature? Do you need to cook the penne first, or does it cook enough as it bakes? It's like a pizza made with pasta!