Desperately Seeking Gina

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Ms. Domestication

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If my day was to be featured in a magazine, it surely would be entitled Ms. Domestication. It’s rainy and cooler here today; a good excuse to stay home and snuggle in. Cranking up the oven wasn’t so bad. Lisa says every time she stops by this ole blog-o’-mine, there’s “pictures of food.” Well, yeah..there are a lot of pics of food. Who would I be, now, without running for the camera as soon as freshly baked muffins come out of the oven, or reaching for it just as soon as the pasta is drained?

So, today, it’s laundry, baked penne, blueberry muffins, and later, a movie: Penelope.


The penne is a great recipe I adapted from my fave foodie message board Contessa’s Kitchen. It’s not an “Ina” recipe, I don’t think. This is a great dish to bring to potlucks….especially when I want to be sure there’s something substantial and meatless for me to eat.

1 pound dry penne pasta or ziti

4 cloves of garlic {this may be a bit much for a normal person…I like a lot of garlic}


2 (26 ounce) jars spaghetti sauce {No jar sauce for me..Thom makes excellent sauce: 28 ounce diced tomatoes, or whatever you have on hand, Italian herb seasonings, and garlic}


6 ounces provolone cheese, sliced


1 1/2 cups sour cream


6 ounces mozzarella cheese, shredded


3 tablespoons grated Parmesan cheese

Directions:


Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the pasta, all the Provolone cheese and sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.Bake for 30 minutes in the preheated oven, or until cheeses are melted.

My all-time fave muffin recipe is from none other than my all-time favorite Ms. Domestication herself, Martha Stewart. I do like to add the zest of one lemon to this recipe….love the flavor of lemon and blueberries.

For Thom, I like to add a sweet, crunchy streusel topping courtesy of Carole Walter.

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About Gina

She's just a crafty girl living in a glitter covered world. She's also a writer, crafter, and cupcake baker who's trying to figure out what she wants to be when she grows up; one glue stick at a time.

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Comments

  1. 1

    Alison says

    Is that pasta a remake of Nenz’s Baked Ziti? I use that recipe all the time….with meat of course 🙂 It’s rained here in HS for 2 days now but I’m not complaining ‘cuz we sure do need it! I spent the entire day in my PJ’s yesterday and would have today if I didn’t have to go to work 🙁

  2. 2

    gina says

    Hey Alison 🙂 It is Nenz’s recipe…didn’t she have the best recipes? I love this, especially the second day.

    It rained here too. Sunday was a good cooking/baking day. Today I was freezing in my office and was looking forward to stepping outside to warm up and was so disapointed that it was only in the high 70s….lol.

  5. 5

    Anonymous says

    Hate to tell you, but Nenz stole the penne recipe from AllRecipes.com. She later admitted it on the Contessa board.

  6. 6

    gina says

    I remember reading that bit of drama on the board. I don’t think anyone actually “steals” recipes from the internet. If it’s posted somewhere it’s fair game for any one of us to copy, re-post, or even claim as one’s own. For example…I’m the “serious” baker in my family and my relatives think of the recipes I make as “gina’s” recipes {Ina’s brownies for instance…everyone in my family refers to them as “gina’s brownies.”

    Thanks for reading.

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