Ingredients

1 POUND PENNE PASTA

4 PINTS OF SMALL TOMATOES (KUMATO, CHERRY, SUGAR PLUM – ANY OR A COMBINATION OF ALL WOULD WORK)

1 HEAD GARLIC, MINCED

1/2 CUP BASIL OLIVE OIL (PLAIN IF YOU DON’T HAVE BASIL FLAVORED)

1 TABLESPOON ITALIAN SEASONING

1-1/2 TEASPOONS KOSHER SALT, PLUS MORE FOR THE PASTA WATER

1 TEASPOON PEPPER

1/2 TEASPOON RED PEPPER FLAKES

ROSEMARY, CHOPPED FOR GARNISH

1-1/4 CUPS SHREDDED GRUYERE/CHEDDAR BLEND CHEESE

1/4 CUP GRATED PARMESAN, PLUS MORE FOR SPRINKLING

3/4 CUP PLAIN BREAD CRUMBS

Directions

1. Preheat oven to 425 degrees.
2. Place tomatoes on a large, rimmed baking sheet. Add minced garlic, olive oil and seasonings. Mix together with hands.
3. Roast tomatoes for 25 minutes. Reduce oven temperature to 350 degrees once you remove the cooked tomatoes from the oven.
4. Meanwhile, cook pasta in salted water according to package directions.
5. Add cooked tomatoes, along with all juices and scrapings from the pan, to the cooked and drained pasta.
6. Add cheeses and place in 9×13 baking dish.
7. Place dish in 350 degree oven and bake for 20 minutes.

Enjoy and Happy Holidays to all!

Until next time, Kris