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Cheesy Tomato Penne Pasta
3 cn Italian plum tomatoes; drained and chopped (28 oz.)
1 lb Penne pasta; cooked and drained
6 tb Olive oil; divided
1/4 c Finely chopped fresh basil
1 ts Dried crushed red pepper
2 1/2 c Grated Havarti cheese
1/3 c Grated Parmesan cheese
1 1/2 c Chopped onion
2 ts Dried basil
2 c Chicken broth
1/2 c Sliced black olives
1 ts Minced garlic
Heat 3 tablespoons oil in large heavy Dutch oven. Saute onion and garlic and in oil about 5 minutes. Mix in tomatoes, dried basil and red pepper. Bring to a boil and add broth. Reduce heat to medium and simmer until thickened and reduced to 6 cups, stirring occasionally, about an hour. Season with salt and pepper. Toss pasta with remaining oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer to 9 x 13 inch baking dish. Sprinkle with olives and Parmesan. Bake at 375 degrees until heated through, about 30 minutes. Sprinkle with basil. Yield: 4 servings.
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