This is a wonderful recipe when you are in a rush to put supper on the table! The pasta cooks in the dish, so no standing over a hot stove!

Makes 4 servings

Ingredients:

• 2 c. dry penne pasta
• 2 c. whole milk + extra to fully cover the pasta
• 1/2 tsp. salt, or to taste
• 1/4 tsp. pepper, or to taste
• 2 c. mozzarella cheese, shredded & divided
• 1/2 tsp. fresh parsley or basil, chopped (optional garnish)

Directions:

1. Preheat the oven to 400°F.
2. Lightly grease an 8×8 or a 9×9 baking dish with a little butter, vegetable oil, or olive oil.
3. Add the dry penne pasta to the baking dish.
4. Pour in 2 c. of whole milk, then add extra milk until the pasta is fully submerged. Season it with the salt (to taste) & pepper (to taste). Then give it a quick stir until everything is well combined.
5. Stir in 1 c. of the shredded mozzarella cheese. This will melt into the sauce as it bakes.
6. Cover the dish lightly with aluminum foil & bake for 30 minutes. The pasta will absorb the milk & start to get creamy.
7. Remove the foil after the 30 minutes are up & add the remaining shredded mozzarella cheese evenly on top of the dish.
8. Return it to the oven uncovered & bake for 12-15 more minutes. Or until the cheese is golden & bubbly.
9. Let it rest for 5 minutes before serving. The sauce will thicken slightly as it cools.
10. Serve straight from the dish—it is the ideal way to enjoy it!