Cheesy Pasta Bake with Tomatoes and Havarti
There’s something utterly comforting about a cheesy pasta bake, especially when it’s loaded with vibrant tomatoes and creamy Havarti cheese. This dish is perfect for a family dinner or a cozy night in with friends. The combination of flavors melds beautifully, creating a hearty meal that feels both indulgent and satisfying. Whether you’re a novice in the kitchen or a seasoned cook, this Cheesy Pasta Bake with Tomatoes and Havarti is sure to impress.
Why This Cheesy Pasta Bake with Tomatoes and Havarti Stands Out
This recipe stands out because it combines simple ingredients with bold flavors. The Havarti cheese melts perfectly, providing a rich and creamy texture that pairs wonderfully with the tangy tomatoes. The addition of black olives adds a delightful brininess, while the spices elevate the flavor profile, making each bite a delicious experience. Plus, it’s a one-dish wonder, meaning less cleanup after a delightful meal.
Gather These Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 3 (28-ounce) cans whole tomatoes, drained and chopped
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 cup chicken broth
- 1 pound penne pasta
- 10 ounces Havarti cheese, shredded
- 1 cup grated Parmesan cheese
- 1 cup sliced black olives
- Fresh basil, chopped, for garnish (optional)
Prep & Cook Tools
- Large pot: For boiling the pasta.
- Large skillet: To cook the onion, garlic, and tomatoes.
- Baking dish: To assemble and bake the pasta.
- Mixing spoon: For stirring ingredients together.
- Sharp knife and cutting board: For chopping vegetables.
- Cheese grater: To shred the Havarti and Parmesan.
Mastering Cheesy Pasta Bake with Tomatoes and Havarti: How-To
Step 1: Prepare the Pasta
Start by cooking your penne pasta according to the package instructions, but reduce the cooking time by 2 minutes. You want it to be slightly undercooked as it will continue to cook in the oven. Drain and set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the chopped garlic and cook for an additional minute, until fragrant.
Step 3: Create the Tomato Sauce
Add the drained and chopped tomatoes to the skillet, followed by the dried basil, crushed red pepper flakes, and salt. Pour in the chicken broth, stirring to combine. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Step 4: Combine Pasta and Sauce
In a large mixing bowl, combine the cooked penne pasta with the tomato sauce, mixing until well coated. Gently stir in the shredded Havarti cheese and black olives.
Step 5: Assemble the Bake
Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
Step 6: Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Step 7: Garnish and Serve
Once out of the oven, let the dish cool for a few minutes. Garnish with freshly chopped basil for a pop of color and added flavor before serving.
Fresh Seasonal Changes
- Spring: Add sautéed asparagus or peas for a fresh touch.
- Summer: Incorporate fresh cherry tomatoes for a burst of sweetness.
- Fall: Mix in roasted butternut squash for a hearty addition.
- Winter: Toss in some spinach or kale for added nutrition and color.
Chef’s Rationale
This Cheesy Pasta Bake with Tomatoes and Havarti is a versatile dish that can be modified based on seasonal ingredients or personal preferences. The use of simple, wholesome ingredients ensures that the dish is approachable yet satisfying. The combination of cheeses not only enhances the flavor but also contributes to a creamy texture that makes this bake irresistible. The balance of spices adds depth, making it a comforting option for any occasion.
Cooling, Storing & Rewarming
After baking, let the Cheesy Pasta Bake cool for about 10-15 minutes before serving. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in the microwave or oven until warmed through. You may want to add a splash of chicken broth or water before reheating to maintain moisture.
Cheesy Pasta Bake with Tomatoes and Havarti Q&A
Can I use a different type of pasta for this recipe?
Absolutely! While penne works beautifully, feel free to substitute with your favorite pasta shape, such as rigatoni or ziti. Just adjust the cooking time according to the package instructions.
Is there a vegan alternative for this dish?
Yes! You can substitute the Havarti and Parmesan cheese with plant-based cheese alternatives. Additionally, use vegetable broth instead of chicken broth for a completely vegan dish.
Can I freeze this Cheesy Pasta Bake with Tomatoes and Havarti?
Yes, this dish freezes well! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this pasta bake?
This bake is delicious on its own, but you can pair it with a simple green salad or garlic bread for a complete meal. A glass of red wine also complements the flavors beautifully.
Make It Tonight
If you’re craving something hearty and satisfying, this Cheesy Pasta Bake with Tomatoes and Havarti is calling your name. With its simple ingredients and straightforward preparation, you can bring this dish to life in no time. Gather your loved ones around the table and enjoy a comforting meal that warms the heart and fills the belly.
Embrace the joy of cooking and the delight of sharing a homemade dish. Whether it’s a weeknight dinner or a weekend gathering, this Cheesy Pasta Bake with Tomatoes and Havarti is sure to become a favorite in your household. So, what are you waiting for? Grab your ingredients and get cooking!
Cheesy Pasta Bake with Tomatoes and Havarti
Ingredients
Equipment
Method
- Start by cooking your penne pasta according to the package instructions, but reduce the cooking time by 2 minutes. You want it to be slightly undercooked as it will continue to cook in the oven. Drain and set aside.
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the chopped garlic and cook for an additional minute, until fragrant.
- Add the drained and chopped tomatoes to the skillet, followed by the dried basil, crushed red pepper flakes, and salt. Pour in the chicken broth, stirring to combine. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
- In a large mixing bowl, combine the cooked penne pasta with the tomato sauce, mixing until well coated. Gently stir in the shredded Havarti cheese and black olives.
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let the dish cool for a few minutes. Garnish with freshly chopped basil for a pop of color and added flavor before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
- Add seasonal vegetables like asparagus or spinach for a fresh twist.
