Ingredients: |
Ingredients: 2 pkgs penne or ziti pasta (32 oz total)
1/4 cup butter
1 large onion, chopped
2 garlic cloves, crushed with garlic press
2 cans diced tomatoes (29 oz total)
1 cup packed fresh basil, chopped
2 tsp salt
1/2 tsp black pepper
3 Tbsp cornstarch
5 cups whole milk
1 cup heavy whipping cream
2 cups (8oz) grated Parmesan cheese
1 bag (20 oz) frozen peas
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Directions: |
Directions:In a 12 qt saucepot, cook pasta as label directs, but just until al dente.
Meanwhile, in a 5 to 6 qt saucepot, melt butter over medium heat. Add onion and cook until tender and golden, 10 to 12 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring. Add tomatoes with their juice, basil, salt and pepper; heat to boiling. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
In cup, with whisk or fork, mix cornstarch and 1/2 cup milk until blended. Pour cornstarch mixture, cream, 1 cup Parmesan, and remaining 4 1/2 cups milk into tomato mixture; heat to boiling over medium high heat. Boil until suace thicken,s about 1 minute, stirring often; set aside.
Preheat oven to 400. Place frozen peas in large colander and drain pasta over peas. Return pasta mixture to 12 quart saucepot. Stir sauce into pasta mixture until combined.
Spoon pasta mixture into 2 shallow 3 1/2 to 4 qt glass or ceramic casseroles or two 13 by 9 glass baking dishes. Sprinkle 1/2 cup Parm on top of each casserole. Bake casseroles until hot and bubbly, about 20 minutes. |
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