Penne With Tomatoes And Two Cheeses Recipes

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PENNE WITH TOMATOES AND TWO CHEESES



Penne with Tomatoes and Two Cheeses image

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.

Provided by annie diamond

Time 1h55m

Yield 8

Number Of Ingredients 10

3 large 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

Steps:

  • Dice the onion and saute in olive oil for about six or seven minutes.
  • Add the garlic, stirring to make sure the garlic does not burn. Add the dried basil, crushed red pepper and salt and pepper.
  • Add the three cans tomatoes, drained. Stir often and let cook for about an hour.
  • 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.
  • Add the tomato and onion mixture and stir.
  • 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.
  • Bake uncovered for about 25 to 30 minutes in a 375 degree oven.

PENNE WITH TOMATO AND SMOKED CHEESE



Penne with Tomato and Smoked Cheese image

Here's a smokin' speedy casserole with just four ingredients! Use the do-ahead tip to make it even faster.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 4

3 cups uncooked penne pasta (9 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
2 cups Alfredo pasta sauce
1 cup shredded smoked mozzarella cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Reduce heat to medium; cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated.
  • In 2-quart saucepan, heat Alfredo sauce over medium-low heat until warm. Stir in cheese until melted. Mix sauce, pasta and tomatoes. Pour into casserole.
  • Bake uncovered about 30 minutes or until hot in center.

Nutrition Facts : Calories 580, Carbohydrate 59 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 21 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 540 mg

PENNE WITH TOMATOES AND BASIL



Penne with Tomatoes and Basil image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish

Steps:

  • Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
  • Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
  • Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
  • Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne With Tomatoes, Olives and Two Cheeses image

A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a

Provided by SharleneW

Categories     Penne

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil (divided)
1 1/2 cups chopped onions
1 teaspoon minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper flakes
2 cups canned low sodium chicken broth
1 lb penne or 1 lb rigatoni pasta
2 1/2 cups packed grated havarti cheese
1/3 cup sliced pitted oil-cured olives (such as Kalamata)
1/3 cup grated parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
  • Add onion and garlic and sauté for a few minutes until onion is translucent.
  • Add tomatoes, basil and crushed red pepper.
  • (See note below about the pepper).
  • Crush tomatoes with a potato masher to break into smaller pieces.
  • Add broth and bring to a boil.
  • Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
  • This will take about an hour.
  • Season to taste with salt and pepper.
  • When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
  • Drain pasta and toss with remaining 3 tablespoons of olive oil.
  • Stir in pasta mixing thoroughly.
  • Mix in Havarti cheese.
  • Pour into 13x9/2-inch glass baking dish.
  • Sprinkle top with olives and then the Parmesan cheese.
  • Bake at 350° until heated thoroughly, about 30 minutes.
  • Sprinkle with fresh basil before serving.
  • Note: Use your best judgment about the crushed red pepper.
  • I found 1 1/2 teaspoons quite spicy.
  • My whole family can enjoy this dish if I only use 1 teaspoon.

PENNE WITH TOMATOES, BASIL AND TWO CHEESES



Penne With Tomatoes, Basil and Two Cheeses image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 main-course servings, 8 first-course servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 pound penne
1/4 pound Emmenthaler cheese
1/2 pound mozzarella, cut into 1/2-inch cubes
4 ripe tomatoes, seeded and chopped
1/2 cup shredded basil
Coarse salt and freshly ground pepper to taste

Steps:

  • Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
  • While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
  • Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.

Nutrition Facts : @context http, Calories 821, UnsaturatedFat 16 grams, Carbohydrate 92 grams, Fat 34 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 780 milligrams, Sugar 7 grams, TransFat 0 grams

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne with Tomatoes, Olives and Two Cheeses image

Categories     Cheese     Herb     Olive     Pasta     Tomato     Bake     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
  • Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
  • Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Penne With Sun-Dried Tomatoes and Goat Cheese image

Make and share this Penne With Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.

Provided by la petite chef

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces penne
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
  • Add onion and saute till tender, approx 3 minutes.
  • Stir in garlic and saute 1 minute.
  • Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
  • Drain pasta and reserve 1/2 cup of pasta water.
  • Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
  • Season pasta to taste with salt-n-pep.
  • Sprinkle with Goat cheese and shredded parm.
  • Bon Appetite!

PENNE WITH TWO TOMATOES AND MOZZARELLA



Penne with Two Tomatoes and Mozzarella image

We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Steps:

  • Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
  • Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 501 g, Fat 15 g, Fiber 4 g, Protein 23 g

PENNE WITH SPINACH AND TWO CHEESES



Penne With Spinach and Two Cheeses image

Make and share this Penne With Spinach and Two Cheeses recipe from Food.com.

Provided by KelBel

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb penne pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
8 ounces cherry tomatoes, halved
1 cup asiago cheese, grated
1/2 cup parmesan cheese, grated
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup pine nuts, toasted

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes.
  • Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss.
  • Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate, top with pine nuts, and serve.

Nutrition Facts : Calories 481.6, Fat 20.9, SaturatedFat 3.5, Cholesterol 7.3, Sodium 556.8, Carbohydrate 65.6, Fiber 10.3, Sugar 1.7, Protein 12.2

PENNE PASTA WITH TOMATOES AND CHEESE



Penne Pasta with Tomatoes and Cheese image

This recipe came from a fund-raising cookbook our neighborhood put together. It's very flavorful. Freezes well.

Provided by MrsEl

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons olive oil
1 large onion, chopped
1 teaspoon minced garlic
3 (28 ounce) cans plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons ground red pepper (Make SURE it's GROUND)
2 cups chicken broth
1 lb penne pasta
2 1/2 cups grated havarti cheese
1/3 cup parmesan cheese

Steps:

  • Heat 3 Tbsp oil in pan.
  • Saute onion and garlic.
  • Mix in tomatoes, basil and ground red pepper.
  • Bring to a boil, breaking up tomatoes.
  • Add broth and boil.
  • Reduce heat and simmer about 1 hour.
  • (Can make this much ahead.) Cook pasta and drain.
  • Toss with 3 Tbsp oil.
  • Mix pasta with sauce and then mix in Havarti cheese.
  • Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
  • Bake in 375 oven about 30 minutes.
  • ½ of this recipe will easily serve 4.

Nutrition Facts : Calories 512.6, Fat 18, SaturatedFat 3.4, Cholesterol 4.9, Sodium 362.9, Carbohydrate 79.5, Fiber 13.7, Sugar 11.9, Protein 13.3

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