Rabbit, Cheese & Penne Bake

Serve this rabbit, cheese & penne bake any day of the week, or take it along to a potluck. Add a tossed salad and warm bread or rolls to this casserole for a perfect meal.

Rabbit, Cheese & Penne Bake

Ingredients

8 ounces penne pasta1 tablespoons extra virgin olive oil1 to 1 1/2 lbs de-boned rabbit, cut in small cubes6 to 8 ounces sliced mushrooms1/2 teaspoon Creole seasoning or a seasoned salt blend2 tablespoons butter2 cloves garlic, minced2 tablespoons all-purpose flour1 cup half-and-half or whole milk1 cup chicken broth2 cups shredded Mozzarella cheese, divided1 cup natural shredded Parmesan cheese, divided, about 3 ouncessalt and pepper, to taste1 package frozen artichoke quarters or halves, cooked, or 1 can (about 15 ounces), drainedpaprika, optional

Directions

Heat oven to 350°. Grease a 2- to 2 1/2-quart baking dish.Cook penne pasta in boiling salted water following package directions. Drain in a colander, rinse, and set aside.Heat olive oil in a large skillet. Add rabbit, mushrooms, and Creole seasoning.Cook until rabbit is cooked through and mushrooms are lightly browned. Remove the rabbit and mushroom mixture to a bowl and set aside.Melt the butter in the same skillet and stir in garlic. Cook, stirring, for about 1 minute. Blend flour into the butter mixture until smooth and bubbly. Stir in milk and chicken broth.Cook, stirring, until thickened. Add 1 1/2 cups of the Mozzarella cheese and about half of the Parmesan cheese and cook until melted. Stir in the rabbit and mushroom mixture and the artichokes. Taste and add salt and pepper, as desired.Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika.Bake for 20 to 30 minutes, until lightly browned and bubbly.Serves 6.