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Mostaccioli & Tomatoes Recipe

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This recipe for Mostaccioli & Tomatoes is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic.
3 cans (28 ounces each) Italian Plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons crushed red peppers
2 cups chicken broth
1 1/2 pounds pasta (rigatoni or penne is fine)
1 pound Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 cup sliced, pitted kalamata olives
1/4 cup finely chopped fresh basil
Directions:
Directions:
Heat oil in large skillet. Add onions and garlic. Saute until translucent. Mix in drained tomatoes, basil, red pepper. Bring to boil, breaking up tomatoes. Add broth. Switch to large pot instead of skillet. Bring all ingredients to boil. Reduce heat. Simmer about 2 hours until thickened.

Preheat oven to 375º.

Cook pasta in salted, oiled water. Drain well. Toss with olive oil. Pour sauce over pasta. Toss to blend. Mix in Monterey Jack cheese. Pour into 2, 13x9 inch baking dishes. Sprinkle with olives, Parmesan cheese and fresh basil. Bake for 35 minutes.

 

 

 

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