September 25, 2016

Penne Pasta Pie

Mommy loves to cook pasta, especially during the weekends, either for snack or dinner. I had to admit, I am not good in making spaghetti.

Last Sunday, since Mommy had some tasks to do upstairs, I made the spaghetti.

Penne Pasta Pie

I used penne pasta instead of the spaghetti. To give more twist, I made it like a cake by placing every piece of pasta upwards in a spring-form pan and baked it the lasagna way.

Doing this needs a lot of patience and needs to ensure that the “cake” will not sag.

Penne Pasta Pie


500 grams Penne Pasta, cooked according to package direction
1 cup cheddar cheese, grated

For the meat sauce:
1 pouch (250 g) UFC Filipino Style Spaghetti Sauce
1 pouch (200 g) UFC Filipino Syle Tomato Sauce
250 grams ground pork or beef
4-5 pieces hotdogs, diced
½ cup red bell pepper, chopped
1 cup sliced mushroom
1 medium-sized onion
Salt and pepper to taste

For the cream sauce:
¼ cup butter
2 tbsp cooking oil
½ cup all-purpose flour
½ cup evaporated milk
½ cup all-purpose cream
½ cup cheddar cheese, grated

Additional grated quick-melt cheese for toppings

Toss the cooked pasta in oil and cheddar cheese. Set aside.

Prepare the spaghetti sauce: 
Saute onion, ground pork or beef until meat turned brown.
Add hotdogs, bell pepper, and mushroom. Simmer for 3-5 minutes.
Add spaghetti and tomato sauce.
Add 1 cup of pasta broth (water where the pasta is cooked). Simmer for 5 minutes.
Add salt and pepper to taste.
Remove from heat and set aside.

Prepare the cream sauce:
Melt butter with cooking oil in a saucepan.
Add flour until formed a paste-like consistency.
Add evaporated milk, cheddar cheese, and all-purpose cream, simmer until thickens. Set aside.

Grease a spring-form pan with oil.
Fill the pan with penne pasta arranged in upward or vertical position.
Spread the cheesy sauce on top followed by spaghetti sauce.
Top with grated quick-melt cheese and bake in a pre-heated oven at 175ºC until the cheese melts and turns golden brown.
Remove from oven.
Remove the sidings of the spring-form pan before serving.
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