Penne Pasta With Tomatoes And Cheese

1. Heat 3 Tbsp oil in pan.

2. Saute onion and garlic.

3. Mix in tomatoes, basil and ground red pepper.

4. Bring to a boil, breaking up tomatoes.

5. Add broth and boil.

6. Reduce heat and simmer about 1 hour.

7. (Can make this much ahead.) Cook pasta and drain.

8. Toss with 3 Tbsp oil.

9. Mix pasta with sauce and then mix in Havarti cheese.

10. Put into 9x13 baking dish and sprinkle top with Parmesan cheese.

11. Bake in 375 oven about 30 minutes.

12. ½ of this recipe will easily serve 4.

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Nutrient	Quantity
Total fats	94.6564 g
Protein	94.3774 g
Carbohydrates	370.3382 g
Energy	2729.1638 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8084 g
Water	651.9733 g
Aspartic acid	3.0143 g
Calcium, Ca	383.4947 mg
Lutein + zeaxanthin	139.4991 g
Fiber, total dietary	17.2994 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	85.6466 g
Niacin	19.3123 mg
Vitamin A, RAE	17.5807 g
Arginine	2.3418 g
Riboflavin	0.5676 mg
Tocopherol, beta	0.3171 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1094 g
Fatty acids, total saturated 20:1	0.3226 g
Glutamic acid	21.3846 g
Sodium, Na	3472.4554 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3488 g
Total lipid (fat)	94.6564 g
Manganese, Mn	5.4589 mg
Fructose	2.437 g
Proline	7.1814 g
Fatty acids, total saturated 16:0	11.8517 g
Fatty acids, total saturated 8:0	0.0149 g
Sucrose	3.6738 g
Choline, total	62.2376 mg
Sugars, total	20.9809 g
Serine	2.8558 g
Fatty acids, total saturated 10:0	0.0337 g
Fatty acids, total saturated 18:0	2.1663 g
Vitamin B-6	1.016 mg
Selenium, Se	312.5077 g
Ash	15.5768 g
Fatty acids, total saturated 18:1 undifferentiated	60.8307 g
Pantothenic acid	2.3813 mg
Phenylalanine	3.0939 g
Copper, Cu	1.9068 mg
Betaine	0.2381 mg
Thiamin	0.5325 mg
Retinol	10.4 g
Methionine	0.6771 g
Iron, Fe	10.2482 mg
Carbohydrate, by difference	370.3382 g
Phosphorus, P	1401.6976 mg
Folate, total	139.7703 g
Tocopherol, gamma	4.6879 mg
Fatty acids, total saturated 4:0	0.0432 g
Alanine	2.0386 g
Cholesterol	10.3733 mg
Valine	2.727 g
Fatty acids, total saturated 18:2 undifferentiated	11.4456 g
Glycine	2.0598 g
Carotene, alpha	1.6875 g
Glucose (dextrose)	3.5026 g
Fatty acids, total saturated 14:0	0.1904 g
Zinc, Zn	8.5516 mg
Isoleucine	2.3621 g
Maltose	8.9376 g
Fatty acids, total saturated 12:0	0.0373 g
Fatty acids, total polyunsaturated	12.3044 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	4.5597 g
Tocotrienol, alpha	0.6528 mg
Vitamin A, IU	181.3354 IU
Folate, DFE	139.7703 g
Tryptophan	0.8683 g
Vitamin C, total ascorbic acid	19.0275 mg
Phytosterols	201.51 mg
Galactose	0.0048 g
Fatty acids, total polyunsaturated 18:1 c	0.7798 g
Fatty acids, total saturated 20:0	0.3353 g
Tocotrienol, beta	0.0456 mg
Fatty acids, total saturated 6:0	0.0256 g
Starch	284.7726 g
Tyrosine	1.1348 g
Vitamin B-12	1.3013 g
Vitamin K (phylloquinone)	57.9566 g
Fatty acids, total saturated	14.9075 g
Histidine	1.3859 g
Fatty acids, total monounsaturated	62.6551 g
Threonine	2.1479 g
Folate, food	139.7703 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	2.6877 g
Vitamin E (alpha-tocopherol)	12.2648 mg
Magnesium, Mg	280.336 mg
Lysine	1.4311 g
Potassium, K	2285.0258 mg
Cystine	1.1729 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Olive oil	6 tablespoons	716.04	0	81
Penne pasta	1 lb	1691.7638	340.496	6.8856
Onion	1	60	14.01	0.15
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
Basil	2 teaspoons	0.4063	0.0468	0.0113
red pepper	1.5 1/2	1.875	0.413	0.0206
chicken broth	2 cups	156.24	3.78	5.2416
plum tomato	3 cans	0	0	0
havarti cheese	2.5 cups	0	0	0