Ingredients
kosher salt
1 box penne rigate
1/2 c. sun-dried tomatoes with oil
2 1/2 c. crushed tomatoes
1 clove garlic, chopped
Freshly ground black pepper
1/2 c. freshly chopped parsley, divided
1/4 c. extra-virgin olive oil
2 1/2 c. Gruyère cheese, divided
Preparation
Step 1Preheat oven 375°. Lightly grease a 9" or 10" pie dish and set aside.Step 2Bring an 8-quart stock pot of water to boil and generously season with salt. Cook pasta according to package instructions until al dente, less 2 minutes. Drain, but do not rinse, and add back to stock pot.Step 3Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, salt and pepper, 1/4 cup parsley, and olive oil; pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in 1 1/2 cups cheese, then pour pasta mixture into pie pan. Top with remaining cup cheese and bake until cheese is melty, 25 minutes. Garnish with remaining parsley and serve immediately.
