Pasta Casserole With Goat Cheese and Salsa

• 1 pound farfalle (bow tie) pasta
• Salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 8 sun-dried tomatoes in oil, drained well and slivered fine
• Double recipe pepper salsa
• 12 ounces fresh goat cheese, crumbled
• 3 tablespoons dry bread crumbs
• 2 tablespoons freshly grated Parmesan cheese

1. Bring a large pot of salted water to a boil, add the farfalle and boil until al dente, about seven minutes.
2. Drain, season to taste with salt and pepper and toss with 1 1/2 tablespoons of the olive oil.
3. Preheat oven to 375 degrees.
4. Oil an oblong 9-by-13-inch baking dish with one-half tablespoon of the oil.
5. Spread one-third of the farfalle in the baking dish.
6. Spread with half the pepper salsa, then top with half the goat cheese.
7. Repeat the layers.
8. Cover with the remaining farfalle, then sprinkle with bread crumbs and Parmesan cheese.
9. Drizzle with the remaining 2 tablespoons of oil.
10. Place in the oven and bake 35 to 40 minutes.

farfalle, salt, extravirgin olive oil, tomatoes, recipe pepper, goat cheese, bread crumbs, parmesan cheese

Taken from cooking.nytimes.com/recipes/8237 (may not work)