Baked Caprese Penne

Typically when I think of pasta I want something super easy, like a box of noodles and a jar of Prego. voila, instant dinner. This recipe intrigued me since I had never really made a tomato sauce from scratch. It was so fresh and flavorful I can't believe I haven't tried it before. The sauce didn't actually take very long to make, which means I may have found an alternative to the usual jar sauce.

I served this dish with Chebe's Gluten Free Garlic-Onion Bread Sticks. They're really easy to make and taste delicious.  

 

Baked Caprese Penne

You will need:
1 box (8 oz) Gluten Free Penne 
3 small fresh tomatoes, diced (romas work perfect)
1 12oz can crushed or diced tomatoes
1 12oz can tomato sauce (I use Con...)
1 small onion, chopped
1-2 cloves garlic, minced
1/2 cup fresh basil, torn or sliced into ribbons
1/2 cup shredded parmesan cheese
1 tablespoon olive oil

Preheat the oven to 350F and grease an 8x8 inch baking dish.

1) Cook pasta according to the package directions; drain and set aside.

2) Heat the olive oil in a large skillet. Saute the onions and garlic over medium-high heat for 2-3 minutes. Add the fresh and crushed/diced tomatoes and season with salt and pepper if desired. Simmer for 5-10 minutes or until the mixture slightly thickens. Add half of the basil and stir for about 1 minute. Remove from heat.

3) Add the pasta to the tomato mixture; pour in the tomato sauce and stir well to combine. Add the mixture to the prepared baking dish and top with the shredded cheese.

4) Bake for 10-15 minutes or until the cheese is melted and bubbly. Sprinkle with the remaining fresh basil and enjoy.

Adapted from Pinch of Yum's Baked Caprese Rigatoni