Penne Salami Bake
I love this meal. It’s not anything special, but for some reason I really like it. It’s a different way to eat pasta, it has a great flavor, and it’s so nice and cheesy! It also has a good memory associated with it – as far as I remember, this is the first meal Katie and I made in our apartment when we had people over for dinner. We were so proud of ourselves!
It’s a pretty simple baked pasta – When I made it the other night, I used whole wheat rotini instead of penne, replaced the salami with chicken sausage, and took out the olives. I’m pretty sure you could use pretty much anything you wanted in this recipe, and even leave out the meat altogether, and it would still turn out well. Unfortunately, Mike didn’t rate it as high as I’d hoped – turns out there were too many peppers and onions in it for him. But he still really liked it (3.25 rating), and I could easily cut down on the vegetables for next time. Although I happen to like all the peppers and onions, so he may be stuck with it as is.
I am Bonnie’s sister, Nancy, and we both want to know if you have your mother’s recipe for baked pineapple. Bonnie says it’s wonderful!!
Love your site!
Here is the recipe – it’s really easy and it’s really good 🙂 Hope you like it!
1 can crushed pineapple (juice and all)
1 cup sugar
2 Tbsp. Cornstarch
2 eggs beaten
1 tsp vanilla
Mix together; pour into greased casserole. Sprinkle with cinnamon and dot with butter. Bake without lid at 350 for 1 hour.
i ate lentil soup with hot sausage and kale tonight but you don’t see me telling the world about it
What size can of pineapple??? # oz. ????
Anonymous – 20 oz! 🙂
THANKS! I'm going to make it this weekend. sounds like a perfect Easter Side dish!!
🙂 – Kelly