Ingredients with Measurements:
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling pasta
- Large skillet for making sauce
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and bring to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes.
5. Add the cooked penne pasta to the skillet with the tomato sauce and toss to coat.
6. Transfer the pasta and sauce to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh basil leaves, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 430
Fat: 14g
Saturated Fat: 6g
Cholesterol: 28mg
Sodium: 670mg
Carbohydrates: 58g
Fiber: 5g
Sugar: 8g
Protein: 19g
Substitutions for ingredients:
- Penne pasta can be substituted with any other short pasta shape, such as rigatoni or ziti.
- Shredded mozzarella cheese can be substituted with any other type of shredded cheese, such as cheddar or provolone.
- Grated Parmesan cheese can be substituted with any other type of grated hard cheese, such as pecorino romano or asiago.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty version.
- Add sautéed mushrooms, bell peppers, or zucchini to the tomato sauce for a vegetarian version.
- Use a different type of pasta sauce, such as marinara or arrabbiata, for a different flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente, as it will continue to cook in the oven.
- If the tomato sauce is too thick, add a splash of water or chicken broth to thin it out.
- For a crispy cheese topping, broil the dish for the last 2-3 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls or on plates, garnished with fresh basil leaves.
Garnishes:
Chopped fresh basil leaves
Pairings:
Garlic bread, green salad, red wine
Suggested side dishes:
Garlic bread, green salad
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water or chicken broth to loosen it up.
- If the cheese is not melted enough, broil the dish for an additional 1-2 minutes.
Food safety advice:
Be sure to cook the pasta and tomato sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Baked pasta dishes have been popular in Italian cuisine for centuries, with variations such as lasagna and baked ziti.
Flavor profiles:
Savory, tangy, cheesy
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian