Tomato pesto gives this meatless, cheesy pasta bake an extra tomato kick. Great for serving a crowd, or bank the leftovers for another night for the family.
- Serves : 10
- Dish Type : Main
- Skill Level : Intermediate
- Ready In : 40 Minutes
- Topic : Family & Kids
- Meal : Dinner
- Season : Fall , Spring , Summer , Winter
- Cuisine : Italian
- Main Ingredient : Pasta
Ingredients
- 1 pkg (454 g)Â PC Splendido Penne Rigate
- 2 tbsp (25 mL)Â olive oil
- 2 cups (500 mL)Â chopped white onion
- 4Â cloves garlic, chopped
- 2 cans (each 796 mL)Â San Marzano tomatoes
- 1 jar (270 mL)Â PC Splendido Tomato Pesto
- 1 ball (340 g)Â PC Mozzarella Cheese , shredded
Instructions
- Preheat oven to 400°F (200°C). Grease 13 X 9-inch (3 L) glass baking dish.
- In large pot of boiling salted water, cook pasta for 5 minutes; drain. Pasta will not be tender.
- In large saucepan, heat oil over medium-low heat; cook onion for 8 to 10 minutes or until softened. Stir in garlic; cook for 30 seconds or until fragrant. Add tomatoes and their juices. Using potato masher, crush them in the saucepan. Stir in pesto. Increase heat to medium; cook for 8 to 10 minutes or until flavors have melded and sauce is hot.
- In large bowl, toss pasta in hot sauce. Scrape into prepared baking dish. Top with shredded cheese. Bake uncovered for 15 to 20 minutes or until cheese is melted and browned.
Throws