Baked Puttanesca Penne

This is a delicious baked pasta dish that makes plenty. All you need to make this a complete meal is a side salad. If you don't like olives you can leave them out and double up on the capers. I think this would also be good with some fresh chopped spinach tossed in. 

• 1/2 cup minced red onion
• 6 ounce jar halved kalamata olives
• 1/4 cup chopped sun dried tomatoes (not the ones in oil)
• 3 tablespoons caper + 1 tablespoon caper brine
• 3 tablespoons vegan Worcestershire
• 24 ounce jar garlic marinara
• 1 8-ounce garlic tomato sauce
• 1/2 teaspoon chili flakes
• 1 12-ounce box dried penne pasta
• 1 cup reserved cooked pasta water
• 1 package Daiya mozzarella shreds

Start a large pot of water to cook your pasta. (no picture) Cook according to package directions, but cook al dente. Since you are putting this in the oven the pasta will cook more.

While that's happening; make your sauce. In a large nonstick pan cook onions a a couple tablespoons of water. 

Add olives, sundried tomatoes, capers, caper brine, Worcestershire, tomato sauce and marinara to pot. Stir and when sauce begins to simmer reduce heat to low. Be careful it will spatter on you if you don't. 

Once pasta is done add the pasta to the pan with the sauce and give it a good mix. Add reserved pasta water as needed to thin the sauce if it's too thick. (no picture) Stir in the cheese. Mix well.

Add all of the mixture to a casserole dish. I used a deep dish that fits in my toaster oven so we didn't have to heat up the kitchen with the full-sized oven.

Bake in a 400F oven for about 20 minutes. You want the cheese to be melted .

I let the casserole sit for about 5 minutes before serving with a side salad.

Enjoy!! The leftovers reheat easily.