Baked Penne with Burst Cherry Tomatoes
Baked Penne with Burst Cherry Tomatoes
Ingredients
- 12 ounces penne pasta
- 2 pints cherry tomatoes, halved
- 4 garlic, cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Bring a large pot of salted water to a boil.
⏱️ 10 min•🌡️ 400
- 2
Add the penne pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 10 min
- 3
In a large oven-safe baking dish (approximately 9x13 inches), combine the halved cherry tomatoes, minced garlic, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Toss gently to coat.
⏱️ 5 min
- 4
Bake the tomato mixture for 15 minutes, or until the tomatoes have softened and started to burst.
⏱️ 15 min•🌡️ 400
- 5
Carefully remove the baking dish from the oven. Add the cooked penne pasta, chopped fresh basil, 1/2 cup grated Parmesan cheese, and vegetable broth to the dish. Stir everything together until well combined.
⏱️ 5 min
- 6
Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the sauce has thickened slightly and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400
- 7
Remove from the oven, garnish with additional fresh basil and grated Parmesan cheese, and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Penne with Burst Cherry Tomatoes
- 12 ounces penne pasta
- 2 pints cherry tomatoes, halved
- 4 garlic, cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F. Bring a large pot of salted water to a boil.
⏱️ 10 min•🌡️ 400 - 2
Add the penne pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 10 min - 3
In a large oven-safe baking dish (approximately 9x13 inches), combine the halved cherry tomatoes, minced garlic, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Toss gently to coat.
⏱️ 5 min - 4
Bake the tomato mixture for 15 minutes, or until the tomatoes have softened and started to burst.
⏱️ 15 min•🌡️ 400 - 5
Carefully remove the baking dish from the oven. Add the cooked penne pasta, chopped fresh basil, 1/2 cup grated Parmesan cheese, and vegetable broth to the dish. Stir everything together until well combined.
⏱️ 5 min - 6
Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the sauce has thickened slightly and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400 - 7
Remove from the oven, garnish with additional fresh basil and grated Parmesan cheese, and serve hot.
⏱️ 5 min