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Penne with Two Tomatoes and Mozzarella

We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.

Source: Everyday Food, May 2009
Total Time Prep Servings



Cook's Notes

Chilling the mozzarella cubes in the freezer for 15 minutes helps them retain their shape when they're added to the hot pasta.

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How would you rate this recipe?
  • Natalex
    20 AUG, 2012
    Pretty decent recipe although I found the addition of pasta water unnecessary--maybe a splash but the entire cup was way too much. Otherwise pretty tasty.
  • simone56
    15 FEB, 2011
    SOOOOO QUICK AND EASY! A favorite of mine since I saw it in the magazine! Another tip... if you like melty mozzarella, get low moisture... if you want the mozzarella to retain it's shape as you heat and reheat... get a higher moisture content mozzarella. I have made this dish with both and there is a pointed difference. Both are good, I just like melty cheese :)
  • lindadavid
    29 JUL, 2010
    Quick, easy
  • eMerlin2
    6 JAN, 2010
    Great and easy meal that the whole family loves. I use the whole wheat pasta to make it a bit healthier. I also allow the cheese to melt in the dish; it turns almost into a pink sauce. Delicious!
  • cknittel
    21 OCT, 2009
    Easy, quick and tasty. Great for a weekday dinner.
  • sheepsinthemeadow
    16 JUN, 2009
    I bet this would be great at room temperature too!
  • MarthaandMeBlogger
    15 MAY, 2009
    This is pretty good recipe - you can see how mine turned out at

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