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This recipe for BAKE PENNE CAPRESE PASTA, by , is from The Harrison Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Harrison


1lb Penne Pasta (Barilla Brand)
Cook and Drain
3 Cups Homemade Sauce (Or Favorite Jar Sauce)
8 oz Fresh Mozzarella Slice
9 Slices of Steak or Roma Tomatoes
9 Basil Leafs
1 Cup of Creamy Ricotta (Recipe Below)
1/3 Cup of Parmesan

Preheat Oven 350
Cook pasta in a large pot filled with water place over medium heat
when the water start to boil add salt when the salt dissolved
Add the penne pasta cook stir occasionally let it cook for about 11 minutes
until pasta is authentic "al dente"
Drain pasta add back to the pot
Toss the pasta with little olive oil for it won't stick
Add 1 cup of homemade or jar sauce to the cook pasta
Mix well
Add the 1/2 cup of creamy ricotta cheese
Mix well
Add another ladle of homemade red sauce or jar sauce
Mix well
In a 9x13 baking casserole dish spray with non stick spray
Spread one ladle of homemade sauce or jar sauce
Add the penne mixture, spread evenly
Add 3 on a row dollop of creamy ricotta cheese
Place one slices of tomatoes on top of each creamy ricotta dollop
Then add the one leafs of fresh basil on top of tomatoes
Place one slice on each of fresh mozzarella cheese
on top of each fresh basil leafs
Sprinkle the 1/3 cup of grated parmesan cheese
Cook for 30 minutes until the cheese is completely melted


1 Cup of Ricotta Part Skim Milk Cheese (I use Sargento)
Hand full of Fresh Basil
Pinch of Salt and Fresh Ground Pepper
1 Egg
1 Teaspoon of Oregano
1 Teaspoon of Italian Seasoning
1/4 Shredded Mozzarella Cheese

In a mixing bowl add the ricotta cheese, basil, 1 egg, 1 teaspoon of oregano, 1 teaspoon
of Italian seasoning and pinch of salt , fresh ground pepper,
1/4 cup of shredded mozzarella cheese
Stir well until all ingredients incorporate and the texture is creamy.


20 oz Furmano's Crushed Sauce
2 Garlic Cloves Peeled and Minced
Small Onion Dice
1 Teaspoon of Dried Parsley
1 Teaspoon of Dried Oregano
1 Teaspoon of Dried Italian Seasoning
2 Tablespoon of Olive Oil
1 Teaspoon of Sea Salt
1 Teaspoon of Fresh Ground Pepper
Pinch of Red Crushed Pepper

In a sauce pot add 2 tablespoon of olive oil heat on med heat
Dice small onion
Minced 2 cloves of garlic
Sauteed in sauce pot until translucent
but do not let the garlic over cook
Add the 20 oz furmano's crushed sauce
Add 1 teaspoon of each dried parsley, oregano and italian seasoning
1 teaspoon of sea Salt and fresh ground pepper
Last a pinch of red crushed pepper
Stir and let it simmer for 25 minutes
When done set aside and let it cool down to room temp

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Is one of those last minute
creation when you know
guest is coming by and
you have to grab
what you have and
make a simple staple
to a wow factor recipe
I got inspire by two recipe
on Pinterest I put together.
With the exception of my
Creamy Ricotta and Homemade Sauce
These are my recipe.




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