Crumb-Topped Penne Pasta

Oxmoor House
This version of the French macaronade, a traditional accompaniment to Beef Daube, uses penne pasta instead of macaroni. The ridged pasta is meant to soak up the daube's brown gravy.
6 to 8 servings


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8 ounces penne pasta
1 cup freshly shredded Parmesan cheese
1 1/2 cups soft French breadcrumbs, lightly toasted (homemade)
3 to 4 tablespoons butter or margarine, melted


Cook pasta in salted water according to package directions; drain, reserving 1/3 cup pasta water. Toss cooked pasta with reserved pasta water; cool slightly. Stir in cheese. Spoon pasta mixture into a greased oval gratin dish or other shallow small baking dish.

Combine breadcrumbs and melted butter; toss gently. Sprinkle over pasta. Broil 5 1/2" from heat 1 minute or until lightly browned. Serve hot.

Created date

October 2003