Tessa: Here comes another recipe we tested. This one is TOO good to be true. It’s simple, easy and super delicious. I found it in Diane Clement’s cookbook Zest for Life. She calls it Vicki’s French Macaroni Gratin. It’s basically penne with loads of goat cheese baked to perfection.
Here goes:
4 cups penne
1/2 cup nicoise or any brine cured imported black olives pitted
5 tomatoes, peeled and coarsely chopped
1 tbsp. fresh thyme
2 tbsp olive oil
salt and pepper to taste
11/2 cups chevre cheese
1 cup fresh parmesan
I actually cheated and threw in some mozarella because hey, the more cheese the better.
Method:
Cook the pasta according to the directions on the package. Drain. Add all remaining ingredients except the Parmesan cheese. Spoon into 13×9x2 inch casserole. Sprinkle parmesan over top and bake at 400Fahrenheit for 25 to 30 minutes.
1 Comment
November 10, 2007 at 3:57 am
[...] been sampling whenever my budget allows. If you are a big chevre fan, take a look at Condofire’s French Macaroni Gratin, Anne’s Chevre Lemon Cabbage, and Figs Olives Wine’s recipe for Pattypan, Basil, and Chevre [...]