Ingredients
- 1/4 cup extra-virgin olive oil
- 3/4 cup diced onions
- 1 tablespoon sliced garlic
- 1 tablespoon 28 ounce can of crushed tomatoes
- 2 teaspoon salt
- 1 teaspoon crushed red pepper
- 2 teaspoon 8 ounce balls of fresh mozzarella cut into chunks
- 1 cup torn basil leaves
- 1/2 cup grated parmesan cheese
- 1 pound box of penne
- 2 tablespoon butter
Preparation
Baking Directions:
Place a large pot of salted boiling water on the stove and bring to a boil.
In a medium sauce pan heat oil over medium, add onions and sauté until translucent (about 2 minutes) and add the garlic, sauté an additional minute.
Add tomatoes and red pepper and bring to a simmer.
Let simmer for 20 minutes to cook the tomato and bring the flavors together.
Place pasta inside the water and cook it for 5 minutes only until half cooked.
Drain pasta and place it in the pan with the sauce mixture.
Using a wooden spoon stir all together until the pasta is coated well.
Take 1/4 cup of the parmesan and sprinkle over pasta.
Turn off the heat and add the butter and basil.
Stir to incorporate.
Add half of the mozzarella and pour into a 14" x 9" Pyrex baking dish.
Put remaining cheeses on top and put in a 425 degree oven and bake for 20-30 minutes until the top is brown and crispy.
