- 3 c water
- 12 oz penne pasta
- 28 oz crushed tomatoes
- 6 cloves garlic, minced
- 1/8 t hot pepper flakes
- 3/4 c grated parmesan cheese
- 3/4 c heavy cream
- 1/8 c fresh chopped basil
- 8 oz shredded italian cheese blend
- In large pot, simmer water, crushed tomatoes, garlic, hot pepper flakes, and a sprinkle of salt and pepper to a boil.
- Add pasta and bring to a boil.
- Reduce heat to medium-low and cook for 8 minutes at a vigorous simmer, stirring occasionally.
- Stir in half the parmesan cheese and heavy cream.
- Bring heat to medium for 2 minutes then remove from heat.
- Season with salt, pepper, and basil.
- Stir in half the cheese.
- Transfer to baking dish and add remaining cheese on top.
- Bake 10-12 minutes at 475F until cheese starts to lightly brown.
- Let cool 5 minutes.
This turned out great and both girls liked it. I thought it might be too wet but after sitting out a while after baking it was not too wet. After making the first time, I cut the hot peppers and basil in half, and changed to put all the basil inside instead of saving some for the top.