Fresh Tomato Baked Penne

adapted from Cooking Light's "Fresh Tomato Lasagna" April, 2004

1 tablespoon olive oil

1 cup finely chopped onion

4 garlic cloves, minced

7 cups chopped peeled tomato (about 4 pounds)

2/3 cup thinly sliced fresh basil

1 teaspoon salt, divided

1/4 teaspoon black pepper, divided

2 cups part-skim ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese object

Cooking Spray

About 4 ounces penne

1/2 cup (2 ounces) finely shredded fresh Parmesan cheese

1 tablespoon thinly sliced fresh basil

Heat oil in a small saucepan over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. It helps to stir and release the tomato juices. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened.

Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

Preheat oven to 375°.

Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking dish coated with cooking spray. Mix noodles with ricotta mixture and spread into dish. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan.

Bake at 375° for 15 minutes or until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.

Cooking Light, APRIL 2004