Four-Cheese Baked Penne

I probably do not need another pasta recipe. But I can't help myself this is my number one thing to eat. I have my few favorites that I make over and over again G'ma's Simple Spaghetti, Goulash, Olive Garden Alfredo Sauce, and Homemade Lasagna, but I am always look at new pasta recipes and cutting them out of magazines like they are going out of style. This recipe below is no different, it was cut from the Taste of Home Magazine and yep it was delicious! I LOVE cheese, I just wish my body would love it as much as I do. The recipe was fabulous, the taste was scrumptious and now I have another favorite pasta.

Four-Cheese Baked Penne

adapted by me originally from Janet Elrod (Taste of Home Magazine)

4 cups uncooked penne pasta

1 medium onion, chopped

2 tsp olive oil

1 tbsp garlic minced

1 (8 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1 tbsp dried parsley

1 tsp dried oregano

1 tsp dried rosemary, crushed

1/2 tsp crushed red pepper

1/4 tsp pepper

1-1/4 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

Cook penne pasta according to directions. Meanwhile in a large skillet, saute onion in oil until tender. Add garlic, continue cooking for 1 minute. Stir in tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cook for 15 minutes.

Drain penne; add to sauce. Stir in 1/2 mozzarella cheese. Transfer to a 9x13 baking dish coasted with cooking spray. Top with Parmesan Cheese and the remaining mozzarella cheese.

Bake uncovered at 400 for 20-25 minutes or until bubbly.

One Year Ago Today: Apple and Craisin Chicken Salad