This recipe is really easy to make and tastes delicious. If you are a person who likes lots of sauce, though, you may want to be aware that this is all flavor with little sauce. This shouldn’t scare you away from making it, however, because it’s really good!
Oven-Baked Pasta al Forno
- 2 tablespoons EVOO (Extra-Vigrin Olive Oil)
- 4 garlic cloves, chopped
- 1/2 red onion, chopped (about 1 cup)
- 2 (14 oz.) cans diced tomatoes (plain)
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound pasta (we used shells) – we usually use whole wheat pasta, but for some reason the wheat flavor really takes over with this dish, so we used (I know, I know!) white (eek!) pasta this time.
- 8 oz. Monterrey jack (or mozzarella) cheese, cubed (we tried “Farmer” cheese. It’s white. Added a nice creaminess – however, I fear this is may be discontinued – shame…)
- 1/8 cup Parmesan cheese
- 2 tablespoons fresh parsley for garnish
- Preheat oven to 400 degrees F.
- Bring large pot of water to a boil.
- Heat 1 tablespoon EVOO in large sauce pan. Add onions and garlic and saute about 3-4 minutes.
- Add tomatoes, Italian seasoning, salt and pepper, and simmer, stirring occasionally, until thickened – about 15 minutes.
- While sauce is thickening, cook pasta.
- Drain pasta and add sauce to pasta pan. Add 1 more tablespoon EVOO and mix well.
- Oil a large baking dish with cooking spray.
- Place 1/2 pasta mixture in dish and top evening with 1/2 mozzarella cheese and 1/2 Parmesan cheese. Repeat.
- Bake for 15 minutes.
- Garnish with fresh parsley.