Baked Mozzarella Penne; Sponsored Post
Our weather forecast still includes daily highs in the three digits but from what I hear many people look at September as the start of fall. September 23rd is the official first day fall and with any luck we will be deep in the double digits by then.
Regardless of the outdoor temperature I do know one thing for certain about September… football is upon us.
As I have mentioned in the past, for four years our family would eat pasta the night before our son’s high school football games. His trainer insisted that his game day eve meal consist of a lot of pasta and we did not argue enjoying a comfort meal while our football player loaded up on carbs.
Whether or not it really is fall, September is football. And football is pasta.
Mezzetta invited me to give their Napa Valley Homemade Pasta Sauces a try. Wowza! My family is thrilled to have discovered this pasta sauce. To be more specific: Mezzetta’s Tomato & Sweet Basil Homemade Sauce that is crafted with 100% hand-selected plum tomatoes and the freshest ingredients from local farmers.
Mezetta’s pasta sauces have no added sugar and no paste. The handpicked vegetables in this sauce can not be matched by any other jar! It is by far the best and most fresh tasting sauce I have tried in my Baked Mozzarella Penne.
Baked Mozzarella Penne
– 1 Jar of Mezzetta Homemade Pasta Sauce
– 1 Package Penne Pasta (12 ounces)
– 1 1/2 Cups Shredded Mozzarella
– 1/2 Pound Fresh Mozzarella, Sliced (8 ounces)
– Fresh Basil Leaves, Chopped
Optional: ground or shredded cooked meat,
if desired add it to the sauce before layering
Preheat oven to 375*. Prepare a 9”x13” baking dish by spraying it with a light coat of cooking spray.
Boil Penne Pasta in a large pot until cooked el dente (see package for cook time, I use an organic pasta that I boil for 11 minutes). Drain Pasta and return to pot. Pour Mezzetta Sauce over Pasta and stir until the Pasta is covered in Sauce.
Pour half of the Sauce covered Pasta into the prepared baking dish, layer it with the Shredded Mozzarella, then spread the remaining Sauce covered Pasta onto the shredded cheese layer. Top with sliced Mozzarella.
Bake 20-25 minutes or until cheese bubbles and edges start to brown. Sprinkle cut Basil Leaves over top Baked Mozzarella Penne before serving.
Baked Mozzarella Penne is a simple family meal that is perfect for Meatless Monday. It takes little time to prepare which leaves more time to watch Monday Night Football. As long as you are using Mezzetta Homemade Pasta Sauce this recipe is sure to be a crowd pleaser!
Mezzetta’s flavorful homemade sauce is available in SIX flavors. All of which you can win in the Perfect Pasta Night Kit! Also included in the kit is dried pasta, a custom apron, grocery tote bag, chef’s hat, cheese grater and recipe cards. That’s not all… Mezzetta is giving away a $500 grocery gift card! Enter to win right here.
Whether you prefer your Baked Mozzarella Penne with meat or without it and whether your September feels like summer or fall… September is football. And football is pasta. Make that pasta covered in Mezzetta Napa Valley Homemade Pasta Sauce!
I want to know…
Do you have a favorite high school, college or pro football team?
Share in the comments below.