Penne Pasta Bake

A challenge no more! As I mentioned in this post my microwave and stove (which was attached in one unit) was from the paleozoic age.  The microwave didn't work at all, and last week the two largest burners went out.  Be still my heart, the Landlord agreed to replace the unit.  For the inaugural meal on our new stove, I picked a new weeknight favorite - Penne Pasta Bake.  This dish is not only great on a weeknight, but also for any occasion you would like to have something assembled before hand.  Then all you have to do is bake.  Easier than lasagna but just as tasty this casserole can be assembled with many pantry staples.

Penne Pasta Bake
1 1lb box of penne pasta (I have used both whole wheat and fiber enriched)
1 jar of your favorite pasta sauce or homemade sauce
12 oz of mozzarella
15 - 16 oz of ricotta whip (recipe below)

For the Ricotta Whip
1 (15 or 16 oz) tub of whole milk ricotta
1 egg
2 cloves of garlic
1/8 cup of freshly chopped parsley
1/8 cup of fresh grated Romano cheese
1/8 cup of fresh grated Parmesan cheese
salt and pepper

1. Cook pasta according to package directions. While the pasta is boiling, assemble all the ingredients for the ricotta whip in a bowl and blend with a fork

2.  Place a small amount of pasta sauce in the bottom of a 2 quart casserole dish

3. Layer 1/2 of the penne pasta

4. Add more sauce

5. Add 1/2 of the ricotta whip

6. Layer 6 oz of mozzarella cheese

7.  Repeat layers by adding the rest of the penne and sauce

8.  Add the remaining ricotta and mozzarella

9. Bake at 350 for 1 hour. Serve with basil or parsley