August 10, 2012

Penne Rustica for a crowd

penne rustica - Page 066

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pound thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
1 tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt
1 tsp chopped rosemary
1 tsp cayenne pepper OR  substitute chili powder
8 cups heavy cream (I used 4 cups half-n-half and 4 cups heavy cream)

2 cups mozzarella cheese
1 tsp chopped rosemary

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour