Baked Penne With Fontina

Ingredients

• 1 lb penne
• 1/4 cup toasted pine nuts
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 pinch salt
• 1 pinch of red chile chili pepper flakes
• 1 (28 ounce) can whole tomatoes, with half of the juices drained
• 1 (14 ounce) can whole tomatoes, with half of the juices drained
• 1 teaspoon dried oregano
• 1 tablespoon butter
• 1/2 cup parmesan cheese
• 6-8 slices Fontina cheese
• chopped fresh parsley

Directions

1. 1

   Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.

2. 2

   Put on a large pot of water to boil for the pasta.

3. 3

   Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.

4. 4

   While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.

5. 5

   Cook, uncovered, for 8 to 9 minutes or until cheese melts.