AuthorGeo FoodsCategoryFast FoodIngredients
Preparation
Preheat oven 375°C. Lightly grease a pie dish and set aside. Bring an eight-quarter stock pot of water to boil and generously season with salt. Cook pasta until done, less than two minutes. Drain, but do not rinse, and add back to stock pot. Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, salt and pepper, ½ cup parsley, and olive oil, pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in one cup cheese, and then pour pasta mixture into the pie pan. Top with remaining cup cheese and bake until cheese melts for 25 minutes. Garnish with remaining parsley and serve immediately.
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Salt 1 box penne rigate ½ cup sun-dried tomatoes with oil 2 cups crushed tomatoes 1 clove garlic · Freshly ground black pepper ½ cup · Freshly ground black pepper ¼ cup olive oil 2 cups gruyere cheeseDirections
1Preheat oven 375°C. Lightly grease a pie dish and set aside. Bring an eight-quarter stock pot of water to boil and generously season with salt. Cook pasta until done, less than two minutes. Drain, but do not rinse, and add back to stock pot. Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, salt and pepper, ½ cup parsley, and olive oil, pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in one cup cheese, and then pour pasta mixture into the pie pan. Top with remaining cup cheese and bake until cheese melts for 25 minutes. Garnish with remaining parsley and serve immediately.
Ingredients
Directions
Preheat oven 375°C. Lightly grease a pie dish and set aside. Bring an eight-quarter stock pot of water to boil and generously season with salt. Cook pasta until done, less than two minutes. Drain, but do not rinse, and add back to stock pot. Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, salt and pepper, ½ cup parsley, and olive oil, pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in one cup cheese, and then pour pasta mixture into the pie pan. Top with remaining cup cheese and bake until cheese melts for 25 minutes. Garnish with remaining parsley and serve immediately.