Baked Tomato Penne

Tomatoes On Top

Baked Tomato Penne
makes 1 casserole

1lb bag penne, cooked al dente
4 cups chunky tomato sauce
1 large container whole milk ricotta
1 big bunch fresh basil, well-washed
1/4 cup Parmigiano Reggiano, finely grated

To Top:
1/4 cup Parmigiano Reggiano, finely grated
1 piece stale bread, processed to fine bread crumbs

sliced large heirloom tomatoes & halved big Juliet grape tomatoes

Preheat oven to 375 degrees F.

Toss al dente penne with 3 cups of tomato sauce, reserving one cup for layering.  Pour 1/3 pasta mixture into casserole dish.  Layer with ricotta, basil and Parmigiano Reggiano.  Drizzle with half of the remaining tomato sauce.  Add second third of pasta.  Repeat.  Add final portion of pasta.  Top with ricotta and bread crumb mixture.

Bake at 375 degrees for about 1 hour, or until golden and bubbly.