Wednesday, July 2, 2008

Muffaletta Pasta Bake

This is a dish I adapted from the famous sandwich from New Orleans. I simply replaced Muffalatta bread with pasta.

1 lb. penne pasta

1 lb. grated mozarella cheese

1 lb. smoked ham (black forest is best) cut thick

1/2 lb. genoa salami cut thick

1/2 - 1 cup (depending on your preference) olive salad mix ( to order)

toasted sesame seeds (optional)

Cook pasta according to package directions. Cool. Mix in cheese, ham and salami cut in inch squares, olive salad mix, and half of cheese. Put in a casserole dish. Top with remaining cheese and sesame seeds. Bake until cheese is melted and center is hot.

1 comment:

Manda Panda said...

Oh, my mouth is watering! Anything remotely related to a muffaletta makes me happy. Love it! This is one of my family's fave meals. David asked me just yesterday when I was going to make mini muffalettas again. This variation came from you too. We can hardly get enough of them...yummo!