Gourmet Baked Penne Pasta

• 6 tablespoons olive oil, divided
• 1 1/2 cups chopped onions
• 1 teaspoon minced garlic
• 3 (28 ounce) cans Italian plum tomatoes, drained
• 2 teaspoons dried oregano
• 1/4 cup finely chopped fresh basil (optional)
• 1 1/2 teaspoons crushed red pepper flakes
• 2 cups reduced-sodium chicken broth
• 2 1/2 cups packed grated havarti cheese
• 1/3 cup sliced black olives
• 1/3 cup grated parmesan cheese
• 1 lb penne pasta

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.

olive oil, onions, garlic, italian plum tomatoes, oregano, fresh basil, red pepper, chicken broth, havarti cheese, black olives, parmesan cheese, penne pasta

Taken from www.food.com/recipe/gourmet-baked-penne-pasta-243735 (may not work)