Penne with Tomatoes and Two Cheeses

ingredients tomtaoes, cheese, penne

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This dish can be made ahead.  It’s best to bring to room temperature before baking or bake for slightly longer and cover with foil at the end so it does not burn. Add a little more freshly grated parmesan and fresh basil just before serving.


  • 3 28-ounce cans diced tomatoes
  • 2 small or one large onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 teaspoon crushed red pepper
  • 1 pound penne pasta
  • olive oil
  • salt and pepper
  • 8 ounces Havarti Cheese
  • 1 cup grated parmesan, plus extra for serving
  • 1/3 cup sliced Kalamata olives


  1. Dice the onion and saute in olive oil for about six or seven minutes.
  2. Add the garlic, stirring to make sure the garlic does not burn.  Add the dried basil, crushed red pepper and salt and pepper.
  3. Add the three cans tomatoes, drained. Stir often and let cook for about an hour.
  4. Meanwhile, cook the penne pasta in salted water just until cooked al dente. Slightly undercooked is better. Drain and then put back into pot and mix in about a tablespoon of olive oil.
  5. Add the tomato and onion mixture and stir.
  6. Mix in the grated Havarti Cheese and sir to mix. Pour into a prepared baking dish that has been buttered and top with the grated parmesan.
  7. Bake uncovered for about 25 to 30 minutes in a 375 degree oven.