This is simply satisfying, and I just had to get this fave dish of mine in one last time before grilling season is here!
I don’t which I like better ~ the crispy browned bits of pasta sticking to the side of the baking dish or the slightly tangy cheese that’s smothering the noodles.
This is easy ~ it’s a low-maintenance dish that you can prepare upfront, and then a half-hour before mealtime, pop it into your oven. The oven time turns it into a savory, deliciousness for your crowd! If there’s no crowd, the leftovers will be magnificent!
And ~ yet again, I did it, I didn’t pull out the camera until supper was about over ~ sometimes my food is camera shy and just wants to be eaten!
Baked Penne with Tomatoes and Mozzarella
1 pound penne pasta
3 cloves garlic, minced
2 (14-ounce) cans diced tomatoes
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
1 teaspoon seasoned pepper
8 ounces mozzarella, shredded
¾ cup freshly grated Parmesan
Cook pasta, al dente, following package directions.
Coat large skillet with nonstick cooking spray.
Add garlic and cook over high heat for 1 minute.
Add tomatoes and seasonings; cook until slightly thickened, about 10 minutes.
Toss pasta with the tomato mixture.
Coat a 9” x 13” baking dish with cooking spray.
Place half of pasta in the baking dish.
Top with half of mozzarella and Parmesan, and repeat layers.
Bake in 400 degree oven for 15-20 minutes, until cheese is melted, hot and bubbly.
Let stand for 5 minutes.
Today is opening day for the Cubbies!!!
Here's to a winning 2014 season!!!