Layered Logic
Cheesy Protein Penne Casserole with a Crunchy Cereal Crust
1 hour
Serves 4
DinnerGluten-freeShellfish-freeSoy-free
Herb's take
This casserole is inspired by the Italian classic but detours through the breakfast aisle for a surprising, nutty crunch on top. You’ll master a custard-style egg base and discover how honey-toasted cereal can out-crouton a crouton.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 375°F. Grease a 2-quart casserole dish with 1 tablespoon olive oil.
- 02Bring a large pot of salted water to a boil. Cook protein penne rigate for 9 minutes, stirring occasionally, until just al dente. Drain and set aside.
- 03In a medium bowl, whisk together eggs, milk, paprika, cumin, oregano, 1 teaspoon salt, and black pepper until fully combined.
- 04In the casserole dish, layer half the cooked penne, then scatter half of the shredded cheese. Pour half of the egg-milk mixture over.
- 05Add the remaining pasta, then the rest of the cheese. Pour the rest of the egg-milk mixture evenly on top. Let sit for 5 minutes to help the custard soak in.
- 06In a food processor (or zip-top bag with a rolling pin), combine honey toasted cereal, protein cheerios, cocoa puffs, and flour. Pulse or crush until the mixture is coarse, like panko breadcrumbs.
- 07Add peanut butter and 1 tablespoon olive oil to the cereal crumbs. Pulse or stir until small clumps form.
- 08Sprinkle the cereal-peanut topping evenly over the casserole.
- 09Bake, uncovered, for 35 to 40 minutes, until the custard is set and the top is deeply golden brown.
- 10Remove from oven and let rest for 10 minutes before slicing and serving.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.