I am really going all out with pizza today. But not in the traditional sense. I am taking the expected ingredients–marinara, cheese, and pepperoni–and using them in strange ways. First up this afternoon was pizza biscuits. I took the regular whomp biscuits, cut slits into them, and slipped in a spoonful of marinara sauce, spoonful of ranch sauce (why not?!), a pepperoni or two, and a large pinch of cheese. Then I sealed up the edges and baked them like normal biscuits. Henry said: Can you make these always forever? (not the child, the adult). Needless to say, they were a hit.
Tonight, I am turning those same ingredients into Pizza Pasta. Here’s the breakdown.
- 1 pound whole wheat pasta, your choice of style. I used penne.
- some meat sauce I had in the freezer. Several cups? Use however much you’d normally use for a pound of pasta.
- 1/2 cup ranch mixed with 1/2 cup ricotta
- Grated cheese
1. Boil the pasta, but do not cook it all the way. Leave it a little raw. It will continue to cook in the oven.
2. Layer the pasta down on some meat sauce in a baking dish. Half of the pasta goes down. Put down a sprinkle of cheese and all of the ricotta/ranch mixture. Then add the second half of the pasta, and the meat sauce on top of that. Then more cheese, and then your pepperonis.
3. Bake it at 425 until it’s done. 30-45 minutes, I think.