"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Pasta with Tomatoes and Parmesan Recipe

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This recipe for Baked Pasta with Tomatoes and Parmesan, by , is from The Gile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terrie Gallant

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. olive oil
1 lb. rigatoni or penne pasta
Two 28 oz. cans crushed tomatoes
Course salt and freshly ground pepper
1/2 c. freshly grated Parmesan-Reggiano cheese

Directions:
Directions:
Preheat oven to 400. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 min.

Add tomatoes to pasta mixture; season with salt and pepper and stir. Transfer to 2 1/2 qt. casserole dish. Cover and bake for 45-60 min. Stir occasionally with a wooden spoon.

Remove from oven, sprinkle with cheese.

Personal Notes:
Personal Notes:
This recipe makes a lot, so we usually halve it and still have leftovers. Great for when you want "real" food but don't want to do a lot of prep work. Adapted from Classic Techniques of Italian Cooking.

 

 

 

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