Penne Rustica Macaroni Grill Copy Cat Recipe #Cheese #Recipe (2024)

Penne Rustica Casserole Recipe

Myfriend Lauriegave me this copy cat recipe about 12 years ago for Penne Rustica atMacaroniGrill. I changed it up a bit, for example I do not put shrimp, pimentos, shallots or wine in mine. But here is the way my family has been eating it the last 12 years. Matt loves it, I should make it more often… plus it feeds a large group. We always have left over for the next day or two.

Gratinata Sauce:

2 Tablespoon butter
2 Cloves garlic minced
1 Tablespoon Dijon Mustard
1/2 teaspoon salt
1 teaspoon chopped rosemary
2 cups white grape juice (can use Marsala wine)
1/4 teaspoon Cayenne pepper (I use black pepper)
6 cups heavy whipping cream ( or you can use whole milk, but sauce will be MUCH thinner)

In a large stock pot, bring water to boil and cook on box of Penne Pasta 14-16 oz , cook to package directions.

In a large sauce pan heat butter, garlic and rosemary for a minute on medium heat. Then add the rest of the ingredients in, stir on medium heat till it comes to a boil. Make sure you stir it so the cream does not scald. Boil for 5 minutes, sauce will thicken. Take off heat and set aside.

In a large skillet cook 2-3 strips of bacon, cut into small bits (or you can use Pancetta). Once it gets crispy take out of the pan, and set aside…. but leave bacon drippings in pan.

Penne Rustica Casserole Recipe

Penne Rustica Macaroni Grill Copy Cat Recipe #Cheese #Recipe

Gratinata Sauce:
2 Tablespoon butter
2 Cloves garlic minced
1 Tablespoon Dijon Mustard
1/2 teaspoon salt
1 teaspoon chopped rosemary
2 cups white grape juice (can use Marsala wine)
1/4 teaspoon Cayenne pepper (I use black pepper)
5 cups heavy whipping cream (or you can use whole milk, but sauce will be MUCH thinner)
Other Ingredients needed:
2-3 strips of bacon chopped
2 large chicken breast sliced thin
6 Tablespoon butter
1/3 cup minced onions
1/2 teaspoon paprika
1 cup Culinary Circle Parmesan Cheese (found in the specialty cheese bin at Albertsons)
pinch of salt and pepper
optional 18 Shrimp Peeled and Deveined (or I use Italian sausage instead)
1 box of Penne Pasta 14-16 oz (before you cook)

In a large stock pot, bring water to boil and cook on box of Penne Pasta 14-16 oz , cook to package directions.
In a large sauce pan heat butter, garlic and rosemary for a minute on medium heat. Then add the rest of the ingredients in, stir on medium heat till it comes to a boil. Make sure you stir it so the cream does not scald. Boil for 5 minutes, sauce will thicken. Take off heat and set aside.
In a large skillet cook 2-3 strips of bacon, cut into small bits (or you can use Pancetta). Once it gets crispy take out of the pan, and set aside…. but leave bacon drippings in pan.
In the same pan you cooked the bacon in, add 1/3 cup minced onions, 2 large chicken breast cut into thin strips, season with 1/2 teaspoon paprika, pinch of salt and pepper. Once the chicken has started to brown and has a nice color, add 6 Tablespoons butter. (At this point if you want to add 18 shrimp peeled and deveined, cook till pink but still translucent… cause you will cook them again in the oven)
Once Chicken in fully cooked add the Gratinata Suace (that you made earlier) and 1 cup Culinary Circle Parmesan Cheese (found in the specialty cheese bin at Albertsons) . Bring it all back up to a boil, and cook for 1 minute.
Add you Penne Noodles and sauce with chicken into a LARGE greased baking dish OR bake it in TWO 9/13 pans… yes it makes a lot.
Then top with 1 cup grated parmesan, crumbled bacon and a dash of salt and pepper.
Bake at 450 for 10-15 minutes. Take out of oven and let stand for 5-10 before serving. Serves 6-12 people (depending on serving size)