Lunch: Cheesy Sun-dried Tomato Penne Pie

Recipe by Judy Kim Pasta in pie form? We'll take a slice of that.

Ingredients

kosher salt
1 penne rigate pasta
1/2 c. sun-dried tomatoes with oil
2 1/2 c. crushed tomatoes
1 garlic clove, chopped
Freshly ground black pepper
1/2 c. chopped parsley
1/4 c. extra-virgin olive oil
2 1/2 c. Gruyere cheese

Instructions

Preheat oven 375 degrees F. Lightly grease a 9" or 10" pie dish and set aside.
Bring an 8-quart stock pot of water to boil and generously season with salt. Cook pasta according to al dente package instructions, less 2 minutes. Drain, but do not rinse and add back to stock pot.
Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup parsley, and olive oil; pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in 1 1/2 cups cheese, then pour pasta mixture into pie pan. Top with remaining cheese and bake until cheese is melty, 25 minutes. Garnish with remaining parsley. Serve immediately.

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