INGREDIENTS 1 Ib FG Light Penne (uncooked) 1 9 x 13-inch pan 1 tsp kosher salt 1 jar of pasta sauce (26 ounces) 3/4 - 1 (26 ounce) jar of water 12 oz (1.5 cups) shredded cheese (any) PREPARATION Preheat oven to 350°F. Add the Penne in an even layer to a 9 x 13-inch baking pan. Add salt and sauce. Fill the sauce jar with water (either 3/4 to completely full, add water to the pan). Add most of the cheese and mix to combine. Add more cheese on top (or mix it all in). Cover and bake for 90 minutes. For crispiness, uncover and bake a little longer to let the top brown and bubble, and noodles crisp up a bit.
