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| Photo courtesy of Sandra S. Stone via photobucket |
2 large onions, chopped
6 T olive oil
3 garlic cloves, minced
10 plum tomatoes, seeded and chopped
I cup chopped fresh spinach
1 cup vegetable broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
24 ounces mozzarella cheese, cut into 1/2-in. cubes
1 cup black olives
1/3 cup grated Parmesan cheese
1 cup vegetable broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
24 ounces mozzarella cheese, cut into 1/2-in. cubes
1 cup black olives
1/3 cup grated Parmesan cheese
1/3 cup feta
Sauté onions in oil until tender. Add garlic, stir in tomatoes, veggie broth, spinach, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until sauce is slightly thickened.
Cook penne according to package directions; drain.
Stir the mozzarella cheese, olives and cooked penne into the sauce.
Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan and feta cheese.
Cover and bake at 375° for 20 minutes. Uncover; bake 5 minutes
Directions
Stir the mozzarella cheese, olives and cooked penne into the sauce.
Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan and feta cheese.
Cover and bake at 375° for 20 minutes. Uncover; bake 5 minutes
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