Ingredients

The following ingredients have 4 Servings
  • 1 pound penne pasta
  • 1 (28-oz) can crushed tomatoes
  • 1 cup basil pesto*
  • 1 teaspoon sugar
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (or more to taste)
  • 1/4 teaspoon pepper
  • 1 teaspoon pepper flakes
  • 1 & 1/2 pounds mozzarella (fresh*)

Instruction

  • Preheat your oven to 375 degrees F.
  • In a 3 quart pot or larger, add a few quarts of water and salt until it tastes like seawater (I usually add about 1 tablespoon.)
  • Bring to a boil, then add the penne and cook until al dente; check the package for times and check early. Nobody likes mushy pasta.
  • When the pasta is done, drizzle with a little oil to prevent sticking. (Or if the sauce is all ready to go, just dump it in.)
  • Meanwhile, spray the edges of a 9x13 inch casserole dish (or any shape dish that hold 3 quarts) with nonstick spray.
  • Add the can of crushed tomatoes to the casserole dish. Add the pesto, sugar, basil, oregano, garlic, salt, pepper, and red pepper flakes. Stir together.
  • Stir in the pasta.
  • Shred one pound of mozzarella. Stir into the pasta.
  • Shred or slice the remaining 1/2 lb mozzarella and sprinkle/arrange on top of the casserole.
  • Bake at 375 for 20 minutes.
  • Optional: if you like brown spots on your cheese broil for 1-2 minutes. Move the dish higher up toward the flame.
  • Serve with a big salad and some French bread.