Penne Pasta Casserole With Tomatoes
This penne pasta casserole is an excellent choice for a potluck or holiday dinner when you must provide some vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Diet: Vegetarian
Ingredients
Scale
- 1 pound penne pasta (or another kind of tubular pasta)
- 1 1/2 teaspoons Kosher salt (divided use, or to taste)
- 1 tablespoon olive oil
- 1/2 cup shallots (chopped)
- 3 cloves garlic (minced)
- 1 28-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 ounces shredded mozzarella cheese (divided use)
Instructions
- Fill a pot with water and add 1 teaspoon of kosher salt. Bring the water to a boil over high heat; add the pasta and cook, following the package directions for al denté pasta. Drain the pasta and set aside.
- Heat the oven to 350 F and butter a 2 1/2-quart baking dish.
- Heat the oil in a large skillet over medium heat. Add the shallots and cook for 2 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes, tomato sauce, basil, and oregano. Taste and add the pepper and 1/2 teaspoon of kosher salt, or to taste. Combine the pasta with the sauce mixture and stir in half of the mozzarella cheese.
- Turn the pasta mixture into the prepared baking dish and scatter the remaining mozzarella cheese over the top.
- Bake the casserole for about 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted.
Find it online: https://classic-recipes.com/vegetarian-penne-pasta-casserole/