Recipe - Baked penne bruschetta

Can't decide if you want baked penne or bruschetta? You don't have to - we're going to combine them for you!

4 large tomatoes, chopped

1 sweet onion, chopped

4 TB olive oil

2 TB chopped fresh oregano

2 tsp chopped fresh basil

4 tsp chopped fresh parsley

1 loaf Italian bread, cut into 1 inch slices

1/2 cup fresh shredded parmesan cheese

1 package Garden of Esther penne

Preheat oven to 400 degrees.

In a large bowl, combine tomatoes, onion, olive oil, oregano, basil, and parsley.

Meanwhile, prepare penne according to package directions. After draining, add the pasta to the tomato mixture and stir gently to combine.

Place the bread on a baking sheet (lined with parchment or foil for easier clean up). Top each slice of bread with a spoonful or two of the pasta, making sure to include tomatoes on every slice. Sprinkle with parmesan.

Bake for 8-10 minutes or until the bottom of the bread is browned.

And there it is! It's like the pasta version of having your cake and eating it, too.

(Adapted from an allrecipes recipe)


Bringing the garden to you . . . pasta-style!

In and around Vero Beach, Florida

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To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

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