Rabbit, Cheese & Penne Bake
8 ounces penne pasta
1 tablespoons extra virgin olive oil
1 to 1 1/2 lbs de-boned rabbit, cut in small cubes
6 to 8 ounces sliced mushrooms
1/2 teaspoon Creole seasoning or a seasoned salt blend
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1 cup chicken broth
2 cups shredded Mozzarella cheese, divided
1 cup natural shredded Parmesan cheese, divided, about 3 ounces
salt and pepper, to taste
1 package frozen artichoke quarters or halves, cooked, or 1 can (about 15 ounces), drained
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.