Nine-to-Fiver's Noodles al Forno

Last night, after a long day of work and a volunteer shift at the animal shelter, the last thing I wanted to do was cook.  So, how did I manage to throw in a load of laundry AND make a batch of Fusilli al Forno with prosciutto, smoked mozzarella, and sun-dried tomatoes?  Because, dear readers, I have a well-stocked pantry.  This is the key to quick, tasty dinners that don't involve a microwave, a drive-thru menu, or GrubHub.com.  In the time it takes you to boil water, you can prepare the ingredients for a baked pasta dish that will provide not only satisfaction, but leftovers.  Nine to Fiver's Noodles are a cubicle dweller's best friend! 

The secret is to always have your pantry stocked with the following items: 

• short pasta (fusilli, rotini, shells, macaroni, ditalini, etc)
• Alfredo Sauce (Classico is my favorite - I eat their Sun-Dried Tomato Alfredo straight from the jar)
• capers
• olives
• sun-dried tomatoes
• canned tuna in olive oil

Refrigerated ingredients are also necessary, so pick these up when you know you're going to have a busy week:

• regular or smoked mozzarella
• prosciutto
• a wedge of Pecorino cheese

Here's how to do it:

Nine-to-Fiver's Noodles al Forno
1/2 box short pasta
1 cup grated cheese or 1/2 cup Alfredo sauce
1/4 - 1 cup pantry ingredients (you choose the combination and the proportions)
splash olive oil
salt & pepper

topping:
1/4 cup grated cheese, for topping
bread crumbs or wheat bran, for topping

Boil water for the pasta and pre-heat the oven to 400.  While water is boiling, grate the cheese (if using) and slice any pantry ingredients that are not bite-sized, such as sun-dried tomatoes or olives. 

Cook the pasta, then combine cooked pasta with all ingredients except the cheese and bread crumbs in a shallow baking dish.  Sprinkle the topping ingredients on the baking dish, and pop into the oven for 10 minutes, or until the cheese has melted and the top begins to turn golden. 


Enjoy!