Gourmet Baked Penne Pasta

READY IN: 55mins
Recipe by Skooch

Outstanding recipe that came from Gourmet Magazine.

Top Review by Acerast

Great pasta dish!! I had not cooked with Havarti cheese before and was absolutely thrilled with the result! It melted nicely into the pasta and contributed great flavor! To suit my family I used only half of the crushed red pepper which resulted in a hint of heat - perfect for us. I also measured the juice from the tomatoes, added water to equal 2 cups of liquid, and also added chicken bouillon -all in place of the chicken broth. I did make it ahead and baked it later - that worked well according to your directions. Delicious! We'll make this one again. Thanks Skooch.

Ingredients Nutrition


  1. Heat 3 tablespoons oil in heavy Dutch oven; add onion and garlic and saute 5 minutes.
  2. Mix in tomatoes, oregano and red pepper flakes. Bring to a boil, breaking up tomatoes with the back of the spoon.
  3. Add broth and bring to a boil. Reduce heat, simmer until thickened, stirring occasionally, about 1 hour and 10 minutes.
  4. Season with salt and pepper to taste.
  5. Cook pasta until just tender; drain and return to same pot, toss with remaining oil.
  6. Pour sauce over pasta, toss to blend.
  7. Mix in Havarti cheese and transfer to a 13x9x3 baking dish. Sprinkle with olives, basil and Parmesan cheese.
  8. Bake 30 minutes in preheated 375 degree oven.
  9. Note: Can be made ahead and refrigerated. Increase baking time to 1 hour.

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