Not-Quite CopyCat Penne Rustica from Macaroni Grill

Adapted from Girl Who Ate Everything

Yield – 8 servings

Preparation Time – 30 minutes

Cooking Time – 20 minutes

Ingredients

Gratinata Sauce

• 1 teaspoon butter ($.03)
• 1 teaspoon chopped garlic ($.10)
• 1/2 teaspoon Dijon mustard ($.02)
• 1/2 teaspoon dill ($.05)
• 1/2 cup marsala cooking wine ($.75)
• 4 cups heavy cream ($1)

Penne

• 9 raw shrimp, peeled and deveined ($2)
• 2 small grilled chicken breasts, diced ($2)
• 1/4 cup butter ($.40)
• 1 small white onion, chopped ($.20)
• Salt and pepper
• 12-16 ounces penne pasta, cooked ($.50)
• 2 red bell peppers, chopped ($.66)
• 1/2 cup parmesan cheese ($.75)
• 1 cup shredded mozzarella cheese ($1)
• 1/4 teaspoon paprika ($.02)

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Directions

• To make the gratinata sauce, melt the butter in a medium saucepan or skillet with a rim. Whisk in the chopped garlic, mustard and dill. Pour in the marsala cooking wine and then whisk in the cream. Let simmer over low heat and let reduce by half.
• Cook the pasta and chicken if needed.
• In another saucepan or skillet, saute the shrimp and chicken with the butter and onion. Add a little salt and pepper. Once the gratinata sauce has reduced, add it into the skillet or saucepan with the chicken and shrimp. Let simmer for 5-10 minutes, allowing flavors to mingle.
• Preheat oven to 400.
• In a 9×13 inch baking dish, toss the cooked penne pasta and red bell peppers. Pour in the saucyt chicken-shrimp mixture and toss gently. Top with the Parmesan cheese and mozzarella cheese.
• Bake in the preheated for 20 minutes, or until bubbling and cheese has melted and begun to brown.
• Sprinkle paprika on top before serving.
• Serve Not-Quite CopyCat Penne Rustica.

Cost $9.48 (8 servings!)