This recipe is GREAT for medicating after a break-up.
Ingredients
1 Box (12 oz.) Pasta (Penne Rigate)
1 Can of Cambpell's Cream of Mushroom Soup (Non-Diluted)
3 Cups of Swanson Chicken Broth
1 Cup of butter (1 Stick) -Room Temp
1 Can of Condensed/Evaporated Milk
5- 1lb. bags of shredded cheese
Mozzarella (2) Sharp Cheddar
Colby Jack Mild Cheddar
8 oz of ricotta cheese
3 large eggs
1 cup of milk (2%)
salt and pepper
extra virgin olive oil
Preheat oven to 400F
In large saucepan, mix 3 cups of chicken broth and 2 cups of water, Add salt (about 1 tsp) and 1 TBsp of extra vigin olive oil, and bring to a rapid boil. Add pasta and stir, return to rapid boil. Cook uncovered, stirring occasionally. Once boiling, pasta should be cooked for 6-7 minutes, until tender. Drain, and return to saucepan. Add can of Cream of Mushroom soup, 1/2 stick of butter and 2 large eggs, mixing until pasta is covered. add a dash of salt and pepper while mixing. Cover.
In separate saucepan, heat 1 cup of evaporated milk, melting 1/2 stick of butter into it. Slowly stir in 1/2 cup of shredded mozzarella and 1/2 cup of mild cheddar, until melted.
In small mixing bowl, mix 1 large egg into ricotta cheese, until mixture becomes uniform in appearance. Stir into cheese sauce mixture.
IN BAKING DISH, layer pasta about 1/2 inch-1 inch deep. Pour Sauce mix in a thin layer over pasta. Sprinkle shredded cheese as a layer over pasta and sauce layers. Add secondary later of pasta, and additionally layer of ricotta/cheese sauce mix. Once full, pour 1 cup of milk over pasta, and any additional condensed milk until liquid is almost to top of dish. Layer remaining shredded cheese over baking dish.
Bake at 400F for 45 minutes or until top layer of cheese has melted and mozzarella is golden.
