Ingredients for Penne Pasta With Tomatoes And Cheese
- Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Plum Tomatoes
- Dried Basil
- 1/2 teaspoon ground red pepper
- Chicken Broth
- Penne Pasta
- 8 ounces (227g) Havarti cheese, shredded
- 1/2 cup grated Parmesan cheese
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How to Make Penne Pasta With Tomatoes And Cheese
- Heat 3 tablespoons olive oil in a large saucepan over medium heat.
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Stir in 28 ounces (794g) canned crushed tomatoes, 1/4 cup fresh basil, chopped, and 1/2 teaspoon ground red pepper.
- Bring to a boil, breaking up tomatoes with a spoon.
- Add 1 cup chicken broth and return to a boil.
- Reduce heat to low and simmer for 1 hour, stirring occasionally.
- While the sauce simmers, cook 1 pound (454g) penne pasta according to package directions. Drain and toss with 3 tablespoons olive oil to prevent sticking.
- Preheat oven to 375°F (190°C).
- Gently mix the cooked pasta into the tomato sauce. Stir in 8 ounces (227g) Havarti cheese, shredded.
- Pour the pasta mixture into a greased 9x13 inch baking dish.
- Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Bake for 30 minutes, or until heated through and bubbly. This recipe easily serves 4-6.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
47g
Fat
16g
Carbs
26g
