Penne au Gratin

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This recipe is for a “I do not know what to make” dish and is very easy and requires more or less things that we all have in our closet. Even if you do not have an ingredient of the ones I used you can always substitute with something you do have available. It is a dish that you can make even during busy weeks and of course is ideal if you have an unexpected guest because you can make it really quickly. So, let’s go and make it.

Penne au Gratin


500gr. penne or any other pasta you like
2 cans evaporated milk
1 egg
1 can mushrooms that is around 400 gr.
1 can corn
5 slices of bacon
5 slices of ham any ham is fine
1 handful chopped peppers I used all colors(green, yellow, red)
2 handfuls emmental or regato
2 handfuls parmigiano reggiano


We boil the pasta al dente in a salted water. We butter a pyrex with dimensions 40cmX30cm or a bit larger if you have. It should not be smaller, we do not care if it is a little bit larger. We throw half of the 1 can of evaporated milk. Then we throw half the quantity of the pasta. Above we put the mushrooms the corn, the bacon, the ham, the peppers, salt and pepper and one handful of each cheese. We add the rest of the 1 can of the evaporated milk. Above all these we throw the rest of the pasta and the other 2 handfuls of cheeses. In a food processor combine the 1 can of evaporated milk with the one egg and throw it on top of everything. You place it in a preheated oven at 200 degrees celcius for approximately half an hour until is golden brown. I am sending this to Presto Pasta Nights which is hosted this week by Teczcape coming originally from Ruth.