This morning I got up and turned on the heater. Hooray! That might not sounds like such a big deal, but around here we’ve been living with temps in the low to mid 90s with humidity to match. I’m tired of my a/c – and I love my a/c.
Now, I know that we have a few more days when temps will rise to the 80s again, but at this moment I’m enjoying what I can.
I’ve been dreaming of casseroles lately. In celebration of weather cool enough to have the oven on, it headed to the kitchen and raided my pantry.
I heard about Rao’s fantastic sauces and decided to give them a try. I enjoy a good spaghetti or lasagna, not to mention pizza, but tomato sauce and I are not good friends. The acidity is a game stopper for me.
Doing some research, I found suggestions to add butter and baking soda (in small amounts) to resolve that issue, so I decided to try it.
The Rao’s sauce is scrumptious! I had to stop myself from eating it out of the jar. Yes, it is pricey, but I think it is worth it when you have a meal you actually want to eat.
Check out lunch:
Quick & Easy Baked Pasta
- 13 x 9-inch baking dish
- 1 16 ounce box penne pasta
- 1 24 ounce jar Rao's Marinara Sauce
- 2 tbsp butter
- 1/4 tsp baking soda
- 1 – 2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees. Spray baking dish with nonstick spray
- Prepare pasta to package directions. Drain reserving 1 cup of the cooking water.
- In the empty pot used to cook pasta, combine the sauce, butter, and baking soda. Mix until butter is melted. Use the pasta cooking water to rinse the sauce jar and add to the pot. Add the cooked pasta and stir to coat.
- Pour the pasta mixture into the baking dish. Top with 1/2 to 1 cup of shredded cheese. Bake until cheese is melted. Let stand for 5 minutes before serving.