1 bag Tuscanini™ Pennoni pasta
1 carton Tuscanini™ tomato sauce
2 Tbsp Tuscanini™ tomato paste
3 Tbsp olive oil, divided
2 leeks
8 garlic cloves, divided
3 ripe tomatoes
½ pack mushrooms
2 portobello mushrooms
3 Tbsp butter
5 scallions
1 jalapeno pepper (optional)
½ cup Bartenura Moscato wine
1 lemon
Fresh Parsley
1 cup mozzarella cheese
½ cheddar cheese
½ cup pizza cheese
¾ cup milk
1 Tbsp salt
1 Tbsp sugar
2 Tbsp dry oregano
1 tsp garlic powder
½ tsp coriander
½ tsp black pepper
Directions: Cook the pasta with 1 Tbsp of olive oil and some kosher salt (as per pkg directions).
In the meantime, slice leeks, chop garlic, dice tomatoes, slice mushrooms, scallions, jalapeno pepper.
For the sauce: Start with sautéing the leek until translucent, then ¾ of the prepared garlic, then add the jalapeno pepper (optional).
Add the tomatoes and mushrooms and sauté 5-6 minutes.
Then add the Tuscanini™ tomato sauce, Tuscanini™ tomato paste, salt and spices. Squeeze in fresh lemon. Simmer on low 5-8 minutes.
For the pasta: 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 oven for 15-20 minutes until cheese is browned and bubbly.
Finish with some chopped fresh parsley.
Bon Appetit