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Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the crushed tomatoes, tomato paste, vegetable broth, dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.

Remove the skillet from the heat. Stir in the 1/2 cup of fresh chopped basil and 1 1/2 cups of the shredded mozzarella cheese until just combined. Add the drained pasta to the sauce and toss gently to coat all the pasta evenly.

Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese evenly over the top.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the pasta bake rest for 5 minutes before serving.

Garnish with the remaining 1/4 cup of fresh chopped basil before serving hot.


Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the crushed tomatoes, tomato paste, vegetable broth, dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.

Remove the skillet from the heat. Stir in the 1/2 cup of fresh chopped basil and 1 1/2 cups of the shredded mozzarella cheese until just combined. Add the drained pasta to the sauce and toss gently to coat all the pasta evenly.

Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese evenly over the top.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the pasta bake rest for 5 minutes before serving.

Garnish with the remaining 1/4 cup of fresh chopped basil before serving hot.
