Ingredients
-
6
-
1 1/2
-
1
-
3
-
2
-
1/4
-
1 1/2
-
2
-
2 1/2
-
1/3
-
1/3
-
1
-
-
-
Directions
Gourmet Baked Penne Pasta, Outstanding recipe that came from Gourmet Magazine , Great pasta dish!! I had not cooked with Havarti cheese before and was absolutely thrilled with the result! It melted nicely into the pasta and contributed great flavor! To suit my family used only half of the crushed red pepper which resulted in a hint of heat – perfect for us I also measured the juice from the tomatoes, added water to equal 2 cups of liquid, and also added chicken bouillon -all in place of the chicken broth I did make it ahead and baked it later – that worked well according to your directions Delicious! We’ll make this one again Thanks Skooch , Outstanding recipe that came from Gourmet Magazine
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Steps
|
1
Done
|
Heat 3 Tablespoons Oil in Heavy Dutch Oven; Add Onion and Garlic and Saute 5 Minutes. |
|
2
Done
|
Mix in Tomatoes, Oregano and Red Pepper Flakes. Bring to a Boil, Breaking Up Tomatoes With the Back of the Spoon. |
|
3
Done
|
Add Broth and Bring to a Boil. Reduce Heat, Simmer Until Thickened, Stirring Occasionally, About 1 Hour and 10 Minutes. |
|
4
Done
|
Season With Salt and Pepper to Taste. |
|
5
Done
|
Cook Pasta Until Just Tender; Drain and Return to Same Pot, Toss With Remaining Oil. |
|
6
Done
|
Pour Sauce Over Pasta, Toss to Blend. |
|
7
Done
|
Mix in Havarti Cheese and Transfer to a 13x9x3 Baking Dish. Sprinkle With Olives, Basil and Parmesan Cheese. |
|
8
Done
|
Bake 30 Minutes in Preheated 375 Degree Oven. |
|
9
Done
|
Note: Can Be Made Ahead and Refrigerated. Increase Baking Time to 1 Hour. |
