Irish Penne Recipe

Name: Irish Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried penne; 3 tablespoons olive oil, separated; 1 medium sugar pumpkin or 1 medium winter squash (I prefer butternut); 1 large onion; 1 medium tomatoes, deglopped and coarsely chopped; 1 (1 small) jar roasted red pepper, rinsed,drained,and cut into strips; 4 tablespoons pine nuts; 8 ounces shredded mozzarella cheese; 8 ounces shredded sharp cheddar cheese; ½ teaspoon seasoning salt (ie Lawry's; I prefer CVS); ½ teaspoon ground black pepper; 6 ounces evaporated milk; ½ cup dried breadcrumbs

Servings: persons

1 lb dried penne
3 tablespoons olive oil, separated
1 medium sugar pumpkin or 1 medium winter squash (I prefer butternut)
1 large onion
1 medium tomatoes, deglopped and coarsely chopped
1 (1 small) jar roasted red pepper, rinsed,drained,and cut into strips
4 tablespoons pine nuts
8 ounces shredded mozzarella cheese
8 ounces shredded sharp cheddar cheese
½ teaspoon seasoning salt (ie Lawry's; I prefer CVS)
½ teaspoon ground black pepper
6 ounces evaporated milk
½ cup dried breadcrumbs

1
Cook pasta as directed on package, using lower end of cooking time.
2
Toss with 1 tbs olive oil and set aside in covered pan.
3
Cut squash in half lengthwise, remove seeds and string, and place cut side down in roasting pan to which you have added 2 tbs olive oil.
4
cut onion in half and add to pan.
5
Roast for one hour at 350 degrees.
6
Remove pan, drain any liquid and allow to cool until cool enough to handle.
7
Chop onion, cube squash (without skin) and mix with penne in a large mixing bowl.
8
If some areas of squash are too mushy to cube, scoop out of skin and add to mixing bowl.
9
Add tomato and roasted red pepper.
10
Toast pine nuts under broiler or in dry skillet; coarsely chop and add to mixing bowl.
11
Add both cheeses, salt& pepper, and mix well.
12
Place contents of mixing bowl in 13x9 pyrex dish which has been sprayed with PAM.
13
Pour evaporated milk evenly over entire dish, cover with foil and bake for 30 minutes.
14
Remove from oven, remove foil, sprinkle evenly with breadcrumbs and return to oven.
15
Bake for 20-30 additional minutes (watch that breadcrumbs don't burn).

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb dried penne, 3 tablespoons olive oil, separated, 1 medium sugar pumpkin or 1 medium winter squash (I prefer butternut), 1 large onion, and more.

Yes, Irish Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Penne

How did you like this recipe?

Frequently Asked Questions