Ingredients
2 large onions, chopped6 tablespoons olive oil3 garlic cloves, minced3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)1 cup vegetable or chicken broth1 tablespoon dried basil1 teaspoon crushed red pepper flakes1/2 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) uncooked penne pasta1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes1 cup pitted Greek olives1/3 cup grated Parmesan cheese
Preparation
In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened.
Meanwhile, cook penne according to package directions; drain.
Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese.
Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.
