I've always been a fan of baked ziti, but sometimes I don't like to eat it for an entire week. This smaller recipe uses a muffin tin to make it perfect for leftovers, potlucks, or getting more of those tasty crunchy bits. You can't go wrong when you pair our Pastamore Italian Herb Penne, cheese and bread crumbs. Finish this dish off with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar Vinegar for a nice bright taste.
Ingredients:
1/2 package - Pastamore Italian Herb Penne
2 - medium tomatoes
1/3 cup - panko bread crumbs
1/2 cup - shredded mozzarella cheese
1 - egg, beaten
To taste - salt and black pepper
As garnish - Pastamore Traditional Barrel-Aged Balsamic Vinegar
Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Italian Herb Penne. Cook until al dente and drain using a colander.
2. Preheat oven to 375°.
3. Dice tomatoes into 1/4" pieces. Add to large mixing bowl along with bread crumbs, cheese, and Pastamore Italian Herb Penne. Mix well and season to taste with salt and black pepper. Add egg to mixing bowl and mix well.
4. Lightly coat large muffin tin with cooking oil. Spoon in penne mixture and top with remaining cheese. Cook for 10-12 minutes.
5. Allow to slightly cool before removing from pan. Plate and top with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.
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