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Lasagna-Style Baked Pennette with Meat Sauce

Mike and I hosted a get together last Friday night. Since we both had to work during the day I came up with the idea to make a lasagna because we could make it in advance. I ended up using a recipe I found in the December 07 Food & Wine Magazine. It was a variation on a lasagna and looked really yummy. It consisted of penne pasta, a hearty amount of lamb and veal, some tomatoes and a creamy cheese sauce. It turned out really good. A small amount goes a long way with this dish. It’s very rich. We easily fed 9 people and still had leftovers for two more meals.

Minor modifications for next time would include more tomatoes and maybe some garlic. This was my first Italian dish without any garlic…

Photo gallery (Click to enlarge):

You can also find the recipe in the 2008 Food & Wine Annual Cookbook

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