Some Comfort Food for After the Turkey

If your "actual mom" is anything like your "virtual mom", she has been anticipating your arrival home from college with an overstuffed freezer, and a full fridge, bursting at the seams! I don't think I can squeeze much more in either location, but somehow I continue to add some "gotta haves".

By this weekend, we will have enjoyed one too many leftovers and we'll be ready for something other than turkey! The following comfort food pasta recipe fits the bill perfectly. It's easy to prepare, delicious, economical, and can be adjusted to feed any sized crowd. Not only can you double it, but if you prefer, you may reduce it by half. Plus, when you are at school, you can keep the ingredients on hand, always ready for some spur of the moment entertaining. Have a friend bring a salad, another brings a loaf of garlic bread, and you're good to go.

Baked Pasta with Tomatoes and Parmesan

1 pound of uncooked pasta (penne, shells, rigatoni - -any pasta works) - For a healthier slant, I use whole wheat pasta, whole grain pasta or Barilla Plus pasta, but be aware that unlike white flour pastas, these pastas are not typically full pound boxes.

1/2 cup olive oil
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
(I'm a huge fan of Del Monte tomatoes and for a limited time you can sign up for a free can of Del Monte No Salt Added Diced Tomatoes)
In the summertime, feel free to substitute fresh tomatoes, cored and sliced.
Kosher or Sea Salt and freshly ground pepper to taste
1/2 cup parmesan cheese (freshly grated Parmesan-Reggiano is ideal, though it can be pricey, so any parmesan will suffice)
Red pepper flakes (optional)

Place uncooked pasta in a 9 by 12 baking dish and coat the pasta well with olive oil. Allow the pasta to stand for at least 20 minutes. Often I cover it with the oil hours ahead of schedule.

Later, add the tomatoes, and salt and pepper, and mix well. Cover with foil and bake at 400 degrees, stirring occasionally (every 15 minutes) to be certain the pasta remains well covered with the sauce. Cook until the pasta is tender, approximately 45 to 60 minutes. Stir in the cheese and serve immediately. Sprinkle with red pepper flakes for a real kick. This recipe serves 4 people as a main dish. It also makes a nice accompaniment to chicken. And, the leftovers are terrific.