Cheesy Penne Pasta
2 lbs. Penne Pasta
2 C Parmesan Cheese, grated
2 C Shredded Mozarella
1 C Heavy Cream (do not need more than one cup)
2 Large Eggs
Marinara Sauce
1 Tablespoon Butter
1 Onion, finely chopped
3 Garlic Cloves, finely chopped
2 - 28-ounce can Crushed tomatoes, or Tomato Puree
1 tsp. Basil1 tsp. Oregano
Saute chopped onions in butter and
add garlic at the end so it does not burn.
Add tomatoes and spices. Put the
lid on and bring to a boil. Reduce heat
and let simmer for an hour. (You can use a bottled Spaghetti sauce if you would
like. That would make this so much easier and I am not sure your children would
know any difference.) I happen to like
my homemade sauce better so I take the time to make it first.
Bring a large pot of heavily salted
water to a boil. Cook pasta according to
package directions. When pasta is done, drain and pour half of it into a 9 x 13
pan (or slightly larger if you have one.)
Cover the pasta with 1 cup of mozzarella cheese and 1 cup of Parmesan
cheese.
Beat the eggs slightly with a fork and add to cream. Pour half of this mixture over pasta and cheese. Pour half the Sauce over this layer. Now repeat again. Bake at 350 degrees until pasta is bubbly and cheese is melted, about 30-40 minutes.
