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Baked Pasta with Tomatoes and Parmesan

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In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.

Source: The Martha Stewart Show, September 2006
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Ingredients

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  • Callen34
    22 APR, 2015
    The 5-minute stir has to be a misprint. Every 15 minutes should be entirely adequate.
    Reply
  • frendz
    17 APR, 2009
    Can you substitute parmesan reggiano with parmesan?
    Reply
  • optic747
    30 MAR, 2009
    I found the 3/4 cup olive oil to be a bit too much -- there was standing oil in the bottom of the bowls we ate out of and the baking dish. I only had rotini on hand and am not sure if the shape of the pasta would affect things that much? I used the 2 cans of crushed tomatoes. I baked mine for 60 minutes and I think it could have gone about 10 minutes longer.
    Reply
  • MS11608551
    20 NOV, 2008
    My whole family loves this. I smash a few cloves of garlic and throw them in as well. Great easy, week night meal.
    Reply
  • Aramis83
    22 AUG, 2008
    tjander - I don't do the stirring every 5 minutes. I have better things to do with my time. I usually do stir it halfway through baking just to keep everything from sticking and being unevenly baked. It's always turend out delicious and the flavor is amazing. Our guests never believe me when I tell them how it's made.
    Reply
  • tjander
    8 JUN, 2008
    Have always wanted to make this, but concerned about having to stir every 5 minutes. Do you all do this? thanks for your help.
    Reply
  • dstegner
    14 DEC, 2007
    I always have the ingredients on hand so that I can make when I am just to tired to do anything else. Use good quality items and it always taste great. Left overs are even better. Love this.
    Reply
  • sweetlou
    10 NOV, 2007
    This dish always tastes so fresh. Tonight I added olives and mushrooms - delicious.
    Reply
  • courteneyh
    9 NOV, 2007
    Honestly, the simplest, best tasting past I have ever had-I make this one fairly frequently-Thanks Alan
    Reply

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