1. Heat 3 tablespoons oil in heavy Dutch oven; add onion and garlic and saute 5 minutes. 2. Mix in tomatoes, oregano and red pepper flakes. Bring to a boil, breaking up tomatoes with the back of the spoon. 3. Add broth and bring to a boil. Reduce heat, simmer until thickened, stirring occasionally, about 1 hour and 10 minutes. 4. Season with salt and pepper to taste. 5. Cook pasta until just tender; drain and return to same pot, toss with remaining oil. 6. Pour sauce over pasta, toss to blend. 7. Mix in Havarti cheese and transfer to a 13x9x3 baking dish. Sprinkle with olives, basil and Parmesan cheese. 8. Bake 30 minutes in preheated 375 degree oven. 9. Note: Can be made ahead and refrigerated. Increase baking time to 1 hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
