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Comfort Food | |
| 1 lb penne 4 Tbsp butter 1/2 lb extra sharp cheddar (1/2 cubes) 1/2 lb mild cheddar (1/2 cubes) 1 28 oz can whole tomatoes rough chopped with their juice 2 Tbsp sugar pinch Kosher salt/pepper | |
| Cook pasta in salted water till al dente, drain in colander. Return to the pot and stir in the butter. Add the cheeses, tomatoes and sugar, stirring to combine and season with salt/pepper. Pour into a lightly buttered 2 qt baking dish/casserole. Pile high it will hold. If you are cooking the next day cover with plastic wrap and refrigerate. When you are ready to bake, preheat the oven to 375. Bake on middle shelf till top is brown and crisp and casserole is bubbling (40-45 minutes (it could be a bit longer if refrigerated). | |
Unrated | |
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