• Shopping List
• Meal Planner

Copycat Macaroni Grill Penne Rustics.

Ingredients

• GRATINATA SAUCE
• 3 Tablespoons butter
• 2 Tablespoons minced garlic
• 1 Shallot, minced
• 3 Tablespoons Marsala wine
• 2 Cups heavy cream
• 1 Cup grated Parmesan cheese
• 1/2 Cup whole milk
• 1/2 Cup chicken broth
• 1 Tablespoon cornstarch
• 1 Tablespoon Dijon mustard
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh thyme
• 1/2 teaspoon ground cayenne pepper
• PENNE LAYER:
• 1 lb. mini penne or ziti pasta
• 12 medium shrimp
• 2 Tablespoons butter (may use 1 Tablespoon butter + 1 Tablespoon EVOO)
• 1 lb grilled or smoked chicken breast, cut into strips
• 2 oz. thick-sliced smoked prosciutto, chopped
• 3 Tablespoons grated Parmesan cheese
• 1 1/2 teaspoons paprika
• 12 slices pimento

Directions

GRATINATA SAUCE

1. Melt 3 Tablespoons of butter in a medium saucepan over low heat.

2. Add the garlic and shallot; sauté over low heat 1-2 minutes.

3. Add the Marsala wine; simmer for 5 minutes.

4. Add the remaining sauce ingredients; whisk well until smooth.

5. Bring the mixture to a simmer, whisk continually until sauce thickens. *

6. Remove sauce from heat; set aside or refrigerate until ready to make the dish.

PASTA LAYER:

1. Boil pasta until al dente; drain, drizzle with EVOO; set aside.

2. Spray baking dish (9x11 or similar size) with oil spray.

3. Season shrimp with Cajun spice; sauté in butter and/or EVOO until no longer
pink ( be careful not to over cook).

4. Cut shrimp into bite size pieces; set aside.

5. Combine 3 Tablespoons Parmesan with 1 1/2 teaspoons paprika; set aside.

6. Preheat oven to 500 degrees.

7. Pour pasta into a large bowl; add chicken, shrimp, and prosciutto.

8. Pour GRATINATA sauce over; mix with spoon until we’ll coated.

9. Pour pasta into baking dish(es).

10. Tuck pimento strips into top of dish.

11. Sprinkle Parmesan/paprika mixture on top.

12. Bake for 10 minutes or until top begins to bubble at the edges.