Best Pasta With Havarti And Basil Recipes

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HEARTY TOMATO-OLIVE PENNE



Hearty Tomato-Olive Penne image

Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

2 large onions, chopped
6 tablespoons olive oil
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
1 cup vegetable or chicken 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
1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
1 cup pitted Greek olives
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.

CHEESY PASTA BAKE WITH TOMATOES AND HAVARTI



Cheesy Pasta Bake with Tomatoes and Havarti image

A gooey, upscale mac and cheese with penne pasta and havarti cheese!

Provided by Liz Berg

Categories     Pasta

Time 50m

Number Of Ingredients 13

3 tablespoons olive oil
Large onion, chopped
2 cloves garlic, chopped
3 28-ounce cans whole tomatoes, drained and chopped
2 teaspoons dried basil
1/2-1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup chicken broth
1 pound penne pasta
10 ounces Havarti cheese, shredded
1/3 cup grated Parmesan
1/2 cup sliced black olives
Fresh basil, chopped, for garnish (optional)

Steps:

  • Heat olive oil in a large pot. Saute onion and garlic till onion is translucent.
  • Add tomatoes, basil, crushed red pepper flakes, and salt. Stir well. Add broth and bring to a simmer. Cook till liquid is reduced.
  • Check for seasonings and add more pepper flakes and salt if needed.
  • Cook pasta in well-salted water according to package instructions.
  • Drain well and mix into tomato sauce.
  • Add Havarti and toss till well combined.
  • Pour into a large, greased baking dish. Sprinkle with Parmesan, then olives.
  • Bake at 350º for about 20 minutes, till hot and bubbly. Sprinkle with basil if desired.

Nutrition Facts : Calories 494 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 21 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1019 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

TOMATO BASIL PENNE PASTA



Tomato Basil Penne Pasta image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Steps:

  • Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  • Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne with Tomatoes, Olives and Two Cheeses image

Categories     Cheese     Herb     Olive     Pasta     Tomato     Bake     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
  • Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
  • Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

PENNE PASTA WITH TOMATOES AND CHEESE



Penne Pasta with Tomatoes and Cheese image

This recipe came from a fund-raising cookbook our neighborhood put together. It's very flavorful. Freezes well.

Provided by MrsEl

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons olive oil
1 large onion, chopped
1 teaspoon minced garlic
3 (28 ounce) cans plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons ground red pepper (Make SURE it's GROUND)
2 cups chicken broth
1 lb penne pasta
2 1/2 cups grated havarti cheese
1/3 cup parmesan cheese

Steps:

  • Heat 3 Tbsp oil in pan.
  • Saute onion and garlic.
  • Mix in tomatoes, basil and ground red pepper.
  • Bring to a boil, breaking up tomatoes.
  • Add broth and boil.
  • Reduce heat and simmer about 1 hour.
  • (Can make this much ahead.) Cook pasta and drain.
  • Toss with 3 Tbsp oil.
  • Mix pasta with sauce and then mix in Havarti cheese.
  • Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
  • Bake in 375 oven about 30 minutes.
  • ½ of this recipe will easily serve 4.

Nutrition Facts : Calories 512.6, Fat 18, SaturatedFat 3.4, Cholesterol 4.9, Sodium 362.9, Carbohydrate 79.5, Fiber 13.7, Sugar 11.9, Protein 13.3

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne With Tomatoes, Olives and Two Cheeses image

A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a

Provided by SharleneW

Categories     Penne

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil (divided)
1 1/2 cups chopped onions
1 teaspoon minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper flakes
2 cups canned low sodium chicken broth
1 lb penne or 1 lb rigatoni pasta
2 1/2 cups packed grated havarti cheese
1/3 cup sliced pitted oil-cured olives (such as Kalamata)
1/3 cup grated parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
  • Add onion and garlic and sauté for a few minutes until onion is translucent.
  • Add tomatoes, basil and crushed red pepper.
  • (See note below about the pepper).
  • Crush tomatoes with a potato masher to break into smaller pieces.
  • Add broth and bring to a boil.
  • Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
  • This will take about an hour.
  • Season to taste with salt and pepper.
  • When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
  • Drain pasta and toss with remaining 3 tablespoons of olive oil.
  • Stir in pasta mixing thoroughly.
  • Mix in Havarti cheese.
  • Pour into 13x9/2-inch glass baking dish.
  • Sprinkle top with olives and then the Parmesan cheese.
  • Bake at 350° until heated thoroughly, about 30 minutes.
  • Sprinkle with fresh basil before serving.
  • Note: Use your best judgment about the crushed red pepper.
  • I found 1 1/2 teaspoons quite spicy.
  • My whole family can enjoy this dish if I only use 1 teaspoon.

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