Baked Garden Penne
Indulge in the rich flavors of Penne Al forno infused with Cannabis, topped with a garden-fresh tomato sauce, gooey cheese, and herb-infused breadcrumbs. This herbaceous twist on a classic dish delivers a delightful combination of flavors and a touch of relaxation.
ingredients
- 1 lb penne pasta
- 1/4 cup Cannabis-infused olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh oregano, chopped
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- 2 tbsp Cannabis-infused butter
- Fresh basil leaves, for garnish
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Cook the penne pasta al dente according to the package instructions. Drain and set aside.
- 3.
In a large skillet, heat the Cannabis-infused olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
- 4.
Add the crushed tomatoes, basil, oregano, red pepper flakes, salt, and black pepper to the skillet. Simmer for 10 minutes to allow the flavors to meld together.
- 5.
In a small bowl, combine the breadcrumbs and Cannabis-infused butter. Mix until the breadcrumbs are evenly coated.
- 6.
In a large mixing bowl, combine the cooked penne pasta with the tomato sauce. Toss until the pasta is well coated.
- 7.
Spread half of the penne mixture evenly in a greased baking dish. Sprinkle half of the mozzarella and Parmesan cheese over the pasta.
- 8.
Add the remaining penne mixture on top and sprinkle with the rest of the cheese.
- 9.
Evenly sprinkle the breadcrumb mixture over the cheese layer.
- 10.
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and the breadcrumbs are golden brown.
- 11.
Allow the baked penne to cool slightly, garnish with fresh basil leaves, and serve while still warm.
