Gourmet Baked Penne Pasta

• olive oil, divided↗6 tablespoons
• chopped onions1 1⁄2 cups
• minced garlic1 teaspoon
• Italian plum tomatoes, drained↗3 cans
• dried oregano↗2 teaspoons
• fresh basil1⁄4 cup

  optional

• crushed red pepper flakes↗1 1⁄2 teaspoons
• reduced-sodium chicken broth↗2 cups
• packed grated havarti cheese2 1⁄2 cups
• sliced black olives1⁄3 cup
• grated parmesan cheese1⁄3 cup
• penne pasta↗1 lb

Step-by-step instructions

1. 1

   Heat 3 tablespoons oil in heavy Dutch oven; add onion and garlic and saute 5 minutes.

2. 2

   Mix in tomatoes, oregano and red pepper flakes. Bring to a boil, breaking up tomatoes with the back of the spoon.

3. 3

   Add broth and bring to a boil. Reduce heat, simmer until thickened, stirring occasionally, about 1 hour and 10 minutes.

4. 4

   Season with salt and pepper to taste.

5. 5

   Cook pasta until just tender; drain and return to same pot, toss with remaining oil.

6. 6

   Pour sauce over pasta, toss to blend.

7. 7

   Mix in Havarti cheese and transfer to a 13x9x3 baking dish. Sprinkle with olives, basil and Parmesan cheese.

8. 8

   Bake 30 minutes in preheated 375 degree oven.

9. 9

   Note: Can be made ahead and refrigerated. Increase baking time to 1 hour.