Stuffed Salvaggio’s Italian Bread with Penne Pasta, Marinara and Aged Provolone Cheese
Easy peasy, my next recipe is a cross between a spaghetti dinner and a pizza. This 2-for-1 recipe might just become one of your NEW family favorites! After Lent, add either meatballs, Italian sausage or pepperoni to make another version.
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- 1 Loaf Salvaggio’s Italian Bread (UNSLICED)
- 3 Cups Penne Pasta
- 1 – 24 oz. Salvaggio’s Marinara Sauce
- ½ Cup Fresh Basil Leaves, Chopped
- 12 ounces Shredded Aged Provolone Cheese (Alternately, mozzarella or pizza cheese will do nicely.)
- Pre-heat oven to 400 F.
- Cook penne pasta in boiling, salted water until al dente. Rinse and drain well.
- Heat marinara in a large saucepan, add cooked penne pasta and stir together.
- Cut the top third off the Salvaggio’s Italian bread, end to end. Save this “lid” for later.
- Carefully pull out the center section of the bread, leaving a sturdy cavity wall of about ½” thick. Discard interior bread or use later for bread crumbs, stuffing, etc.
- Sprinkle half of the shredded cheese around the interior of the carved-out loaf, and pour the penne pasta/marinara mixture in to fill the cavity.
- Top the penne mixture with the remaining shredded cheese and place on a baking sheet.
- Bake for 15 to 20 minutes or until the top cheese is melted and bubbly.
- Remove from the oven and sprinkle with the chopped, fresh basil. The lid can be added at an angle to the open top for presentation. This dish is typically cut into 2”-wide slices.
- In addition, you can add grated Parmesan cheese or other non-meat items to the penne pasta, such as roasted vegetables, bell peppers or diced tomato.
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