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Dairy
Easy
1 Hour
Diets 
This hearty pasta dish is chock-full of veggies, cheese, and the incredible homemade tomato sauce makes it sparkle.
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1 bag pennoni or Tuscanini Penne Pasta, cooked according to package directions
1 carton Tuscanini Tomato Sauce
2 tablespoons Tuscanini Tomato Paste
3 tablespoons olive oil, divided
2 leeks
8 cloves garlic, divided
3 ripe tomatoes
1/2 pack mushrooms
2 portobello mushrooms
3 tablespoons butter
5 scallions
1 jalapeno pepper (optional)
1/2 cup Bartenura Moscato
1 lemon
fresh parsley
1 cup mozzarella cheese
1/2 cheddar cheese
1/2 cup pizza cheese
3/4 cup milk
1 tablespoon salt
1 tablespoon sugar
2 tablespoons oregano
1 teaspoon garlic powder
1/2 teaspoon coriander
1/2 teaspoon black pepper
Slice leeks, chop garlic, dice tomatoes, slice mushrooms, scallions, and jalapeno pepper.
Start the sauce by sautéing the leek until translucent, then three-fourths of the prepared garlic, then add the jalapeno pepper (if using).
Add the tomatoes and mushrooms and sauté five to six minutes.
Then add the tomato sauce, tomato paste, salt, and spices. Squeeze in fresh lemon. Simmer on low five to eight minutes.
When pasta is cooked, drain, and return to pot on a very low flame. Add the butter, milk, mozzarella and cheddar cheeses, scallions and rest of the garlic and mix well. When cheeses are melted, remove from flame.
Add sauce to your cheesy pasta pot and mix. Enjoy as is or put all into pan, sprinkle with pizza cheese and place in a preheated 400-degree-Fahrenheit oven for 15 to 20 minutes until cheese is browned and bubbly.
Finish with some chopped fresh parsley.
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