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Dairy
Easy
40 m
Diets 
This recipe is my go-to Thursday night dinner. The minced garlic adds a kick of flavor that my family really enjoys!
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 24-ounce (680-gram) jar marinara sauce
24 ounces (680 grams) vegetable broth or water
1 teaspoon Tuscanini Italian Medley Spice Grinder
16 ounces (450 grams) Tuscanini Penne
1 and 1/2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese or another 1/2 cup mozzarella
Heat oil in a large heavy-bottom pot. Add onion and sauté for four minutes, or until softened. Add garlic and sauté for another 30 seconds. Add marinara sauce, vegetable broth, and Italian seasoning and bring to a boil.
Pour in the penne, stir well, and reduce heat to a simmer. Stir often to keep the pasta from sticking.
Cook for 20 minutes, or until the pasta is cooked and the sauce is reduced by half.
Add mozzarella and Parmesan cheese and stir to combine. Serve immediately.
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Can leftovers be frozen?
Sure
Good recipe, I found that it needed another full cup of water, in addition to the 24oz.